Strawberry Hibiscus Parfait

Featured Product: Nancy’s Oatmilk Non-Dairy Strawberry Hibiscus Yogurt



  • 4 (6 oz.) Pkgs Nancy’s Strawberry Hibiscus Oatmilk Non-Dairy Yogurt

Strawberry Compote

  • ½ C. Apple Juice
  • 2 Tbsp. Fresh Lemon Zest
  • ¼ C. Fresh Lemon Juice
  • 2 C. Strawberries, fresh or frozen
  • ¼ tsp. Salt

Nuts and Seeds Granola

  • 2 Tbsp. Grape Seed Oil or Coconut Oil
  • 2 Tbsp. Maple Syrup
  • 2 Tbsp. Brown Sugar
  • ½ tsp. Vanilla Extract
  • ½ tsp. Cinnamon
  • ¼ tsp. Salt
  • ½ C. Toasted Coconut Shavings
  • ½ C. Pepitas
  • ½ C. Sunflower Seeds
  • ¼ C. Sesame Seeds
  • ¾ C. Pecans
  • ¾ C. Cashews
  • ¾ C. Dark Chocolate Chunks orChips



Strawberry Compote

  1. In a small saucepan, combine the apple juice, lemon zest and juice. Bring to a low boil over medium heat.
  2. Add the berries and return to a boil. Season with salt, reduce the heat and simmer for 5 minutes.
  3. Turn off the heat and allow the mixture to rest for 30 minutes at room temperature.



  1. Preheat the oven to 325 degrees and prepare a baking sheet with parchment paper.
  2. In a large bowl, whisk together the oil, syrup, sugar, vanilla, cinnamon, and salt before incorporating the coconut, seeds, and nuts.
  3. Pout the granola mixture onto the prepared baking sheet and spread the mixture evenly. Bake for 15 minutes, until brown and crisped.
  4. Turn the granola onto a rack and allow it to cool completely.
  5. Break the granola into small pieces as needed and toss with dark chocolate chunks or chips.
  6. In small dessert cups, layer four parfaits with Nancy’s Oatmilk Non-Dairy Yogurt, strawberry compote, and seeded granola.

Cottage Cheesecake

Created by Grandma Kesey, Springfield, OR
Featured Product: Nancy’s Lowfat Cottage Cheese & Nancy’s Cream Cheese


Serves | 4




  • 1 ⅓ cup graham cracker crumbs
  • ⅓ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ½ cup melted butter


  • 16 ooz. Nancy’s Lowfat Cottage Cheese
  • 2 large eggs
  • 2 tablespoons Nancy’s Cream Cheese (optional)
  • ⅔ C. brown sugar
  • ½ tsp. vanilla
  • 2 teaspoons fresh ginger, grated or finely chopped


  • ½ cup Nancy’s Sour Cream
  • ½ cup Nancy’s Nonfat Yogurt
  • 2 tablespoons sugar
  • ⅓ cup chopped crystallized ginger



Preheat oven to 350°F. Place graham crackers in a plastic bag. Use a large, heavy spoon or rolling pin and smash crackers into crumbs. Mix above ingredients and press into a 10-inch pie pan. Blend the filling ingredients in a food processor or blender until very smooth. Pour into the crumb-lined pan and bake for about 40 minutes. Cake should still be slightly jiggly in the center. Cool for about 20 minutes. Mix the sour cream, yogurt and sugar. Spread on cheesecake and sprinkle top with the crystallized ginger. Chill.