Yogurt Cheese Pierogi and Yogurt Kefir Ice Cream Recipe Video
Summary
Ingredients
| Gluten free all purpose flour | 2 Cup (32 tbs) | |
| Water | 4 Tablespoon | |
| Sour cream | 2 Tablespoon (Green Valley Organics Lactose Free) | |
| Eggs | 2 | |
| Olive oil | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Yogurt | 2 Pint (Green Valley Organics Lactose Free) | |
| Yogurt | 2 Pint (Green Valley Organics Lactose Free) | |
| Kefir | 1 Pint (Redwoodhills Farm) | |
| Syrup of maple | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2938 Calories from Fat 954
% Daily Value*
Total Fat 108 g165.9%
Saturated Fat 48.9 g244.5%
Trans Fat 0 g
Cholesterol 688.2 mg229.4%
Sodium 4053.1 mg168.9%
Total Carbohydrates 375 g125.2%
Dietary Fiber 0 g
Sugars 138.2 g
Protein 104 g207.7%
Vitamin A 51.2% Vitamin C 16.4%
Calcium 246.3% Iron 21.6%
*Based on a 2000 Calorie diet
Directions
For Yogurt Cheese Pierogi with Shaved Beet
To make the pierogi:
1. In a bowl, pour the flour and make a well in the middle.
2. Blend the rest of the ingredients together and pour them into the well, stirring and gradually incorporating the flour into the wet ingredients.
3. Bring it all together and form into a ball, kneading for just a few minutes.
4. Wrap it and let it rest for 5 minutes.
5. With a rolling pin, roll the dough out on a lightly floured tabletop. Roll the dough out to a thickness of about 1/8 inch and cut out rounds with a glass or other appropriate mold.
6. Brush a bit of water around the perimeter of the cut pieces and place a scant tablespoon of yogurt cheese in the middle and fold it over to make a half moon.
7. Boil in salted water for approx. 5 minutes.
Set cooked pierogi atop the following salad:
For Double Dip Ice Cream
Following the instructions to your home model ice cream machine, this will produce a wonderful ice cream.
To learn more about Redwood Hill Farm products visit: www.redwoodhill.com!
