2 cups + 2 tablespoons plain Greek yogurt
12 ounces Nairn’s gluten-free oat graham crackers, broken into pieces
5 tablespoons unsalted butter, melted
1½ tablespoons fresh thyme leaves
14 ounces whipped cream cheese, room temperature
¼ cup + 1 tablespoon confectioners’ sugar
1 full teaspoon fine lemon zest
5½ ounces white chocolate, broken into pieces
3 tablespoons honey
9-inch springform pan
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.