Breakfast | Snack

Chocolate Berry Bowl

This frozen delight is perfect for a warm summer day

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  • 1 cup Yaza Plain Labneh
  • 1 cup frozen berries plus a few pieces for topping
  • 5 whole strawberries
  • 5 sliced strawberries
  • 2 tbsp pomegranate seeds
  • 1 dark chocolate bar broken into 4 pieces


Step 1

  • Scoop labneh into a bowl

Step 2

  • Put frozen berries and whole strawberries into a blender and blend well

Step 3

  • Pour berry mix into labneh bowl and mix well

Step 4

  • Top mixture with extra frozen berries, sliced strawberries, pomegranate seeds, and chocolate



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CHEERS and Happy Thanksgiving from us at Yaza! 🍾🦃 ⁠
#appetizers #thanksgiving #labneh
Looking for an easy appetizer to serve the relatives coming to town next week? Try this roasted tomato labneh dip! Recipe is on our website, link in bio 🍅🦃⁠
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#labnehsandwich #wrap #pita #kebab #labneh
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Simply Mix:
1 cup Plain Yaza Labneh
1 tbsp. black cocoa powder (or food coloring)
1 drizzle of maple syrup or honey to sweeten (optional)
Serve with your spookiest fruits, veggies, and dippers. 

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“One of my favorite snacks to have in the kitchen is homemade pita chips with a high quality dip. I recently discovered @yaza.foods’s high-protein, low-fat Labneh made with no preservatives or added sugar! It comes in three flavors- plain, Za’atar & Olive Oil, and Spicy Chili. #YazaPartner

Below you’ll find a recipe for my Homemade Za’atar Pita Chips + Labneh Dip. This recipe uses Yaza’s Plain Labneh, but incorporates the flavor profiles of the other dips too!

Pita Chip Ingredients:
4 round pita breads (wheat, white, or mix)
1/3 cup EVOO
4 tbsp zaatar 
1 tsp salt

Scallion Chili Oil (modified from @nytcooking)
1/4 cup olive oil
6 scallions 
1/4 tsp chili flakes

Preheat oven to 350 degrees. Grease two sheet pans with olive oil and set aside. Cut the pita bread into triangular slices, and split apart. Place onto greased sheet pans. In a small bowl, combine olive oil, za’atar, and salt. Using a pastry brush, coat each piece of pita with the oil/za’atar/salt. Bake for 8-10 minutes until brown. 

While the pita chips are baking, slice the scallions, including the white stems. In a small pan over medium heat, place the olive oil, scallions, and chili flakes. Stir frequently until the scallions begin to brown. Immediately remove from heat and cool. 

Top the labneh with the scallions and chili oil, and serve with the cooled pita chips.”

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