Blueberry Muffins

Muffins Ingredients:

  • ¾ C LALA® Crema
  • 1 ¾ C all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • ¾ C white sugar
  • 6 tbsp butter, melted and cooled
  • ½ tsp vanilla
  • 1 C fresh blueberries

Streusel Ingredients:

  • ⅓ C flour
  • ¼ C white sugar
  • 1 tbsp brown sugar (packed)
  • Pinch of salt
  • 2 tbsp butter, melted and cooled


Preheat oven to 425°F.

Line a 12-cup muffin tin with paper muffin cups.

In a small bowl, combine the streusel dry ingredients. Drizzle in the cooled butter and mix together gently with a fork until the texture is sandy and clumpy. Set streusel aside.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a medium bowl, beat together the eggs and sugar until smooth.

Add the LALA® Crema, melted butter, and vanilla to the egg mixture and mix well.

Add the wet ingredients to the dry and stir to combine, being careful not to overmix. The batter will be thick.

Gently fold the blueberries into the batter.

Divide the muffin batter between the 12 prepared muffin cups. A cookie scoop works very well for this!

Sprinkle streusel on top of each muffin and press in gently.

Bake muffins at 425°F for 5 minutes, then lower heat to 375°F and continue baking until done in the center, about 20-24 minutes. Check for doneness by inserting a toothpick into the center – it should come out clean or just with a few crumbs.

Let cool in the tins for a few minutes, then finish cooling on a rack.

Chicken Salad Finger Sandwiches


  • ⅛ C LALA® Crema
  • ⅛ C mayonnaise
  • 2 C cooked, shredded chicken
  • 2 medium avocados
  • ¼ C diced red onion
  • 1 tbsp fresh cilantro
  • 2 tsp lime juice
  • 1 tsp garlic powder
  • ½ tsp salt
  • Bread of choice


In a small bowl combine LALA® Crema and mayo until evenly blended.

Add all of the ingredients to a mixing bowl and mix well to break down the avocado.

Scoop into sandwich bread of choice.

Marinated Queso Fresco

Pasta Ingredients:

  • 1 package LALA® Queso Fresco
  • 1 sprig fresh rosemary, stemmed and chopped
  • 4 sprigs fresh parsley, stemmed and chopped
  • 2 sprigs fresh thyme, stemmed and chopped
  • Zest of 1 lemon
  • ½ tsp chile flakes
  • 2 cloves garlic, sliced paper thin
  • ¾ C extra virgin olive oil


Cut LALA® Queso Fresco in half horizontally into two rounds, then dice into 1” cubes. Place in a bowl and set aside.

In a small heatproof bowl, mix the chopped herbs, lemon zest, and chile flakes.

Put the olive oil and sliced garlic into a small pot. Heat over medium until the garlic starts to turn golden.

As soon as the garlic starts to color, immediately remove from the heat and pour over the herb mixture. Stir to combine. Let cool for 10 minutes.

Pour the herb oil over the LALA® Queso Fresco and stir to coat.

Let cool to room temperature, then store in the refrigerator until you are ready to serve.

Pair with your favorite crackers, nuts, meats and fruits.

Grilled Panela with Peaches and Basil

Pasta Ingredients:

  • 1 package LALA® Queso Panela
  • 1 tbsp minced fresh shallot
  • 3 tbsp extra virgin olive oil, divided
  • 1 tbsp. white balsamic vinegar
  • 3 fresh peaches, ripe, but still a bit firm
  • 3 sprigs fresh basil, stemmed and torn into small pieces
  • Salt and pepper, to taste


Heat grill to medium-high.

In a medium bowl, mix the minced shallot with a good pinch of salt. Let stand 5 minutes, then whisk in 2 tbsp olive oil and the white balsamic.

Cut the LALA® Queso Panela into ½” slices.

Halve and pit the peaches, then cut into thick wedges.

Toss the panela and peaches with 1 tbsp olive oil.

Grill the panela and peaches for 1 min per side, or until both have nice brown grill marks and are slightly softened.

Arrange the panela and peaches on a platter. Drizzle with balsamic shallot dressing and season with salt and pepper.

Elote Pasta Salad

Pasta Ingredients:

  • ½ C LALA® Queso Fresco + more for garnish
  • 8 oz. bow tie pasta
  • 1 tsp olive oil
  • 2 (10 oz.) bags frozen fire-roasted corn
  • ¼ C freshly chopped cilantro + more for garnish

Dressing Ingredients:

  • ½ C LALA® Crema
  • ¼ C mayonnaise
  • 1 tbsp olive oil
  • ½ tsp chili powder
  • ¼ tsp garlic powder
  • A couple pinches of tajin
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • Salt
  • Pepper


Cook pasta until al dente. Toss with 2 tsp of olive oil, salt, and pepper and set aside to cool at room temperature.

Cook corn according to packaging instructions and set aside to cool at room temperature.

In a bowl combine LALA® Crema, mayonnaise, 2 tbsp of olive oil, chili powder, garlic powder, tajin, lime zest and juice, and salt and pepper to taste.

Add cooled pasta, corn, LALA® Queso, and cilantro to a large bowl.

Pour most of the dressing over the pasta.

Toss until everything is well coated.

Transfer to a serving platter, drizzling with the remaining dressing. Garnish with fresh chopped cilantro and additional queso fresco if desired.

Veggie-Full Pasta


  • ½ cup LALA® UHT Whole Milk
  • 4 vine tomatoes
  • 2 carrots
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow onion
  • 1 head of garlic
  • 1 tsp of dried herbs
  • Salt to taste
  • Pepper to taste
  • Noodles of choice


Preheat your oven to 400°F.

Chop up your vegetables into large chunks and spread on a lined baking tray.

Drizzle with olive oil and sprinkle with herbs, salt and pepper.

Roast for 40 minutes, until vegetables are tender.

Once the vegetables have cooled a little, place in a blender with the LALA® UHT Whole Milk.

Blend until even and transfer to a sauce pan on medium heat.

Once the sauce is warm, toss in your cooked noodles and gently mix together.

Sprinkle with grated cheese or fresh chopped parsley for an extra boost of flavor!

The Kings Strawberry Banana Lala Yogurt Smoothie


  • ¼ cup smooth Peanut Butter
  • 1 7oz. Strawberry Banana LALA® Yogurt Smoothie
  • 1 ripe medium Banana, sliced
  • 1 cup fresh Strawberries
  • 1 cup ice
  • 1 teaspoon Chia seeds
    King’s Option:
    Add in 1 cup of slightly softened Vanilla ice cream.


Let’s rock your blender. First, toss the banana, strawberries, peanut butter and ice in your blender (and ice cream if you’re going for it). Then pour Strawberry Banana LALA® Yogurt Smoothie over the top, and sprinkle in chia seeds.

Blend on high for about 30 seconds or until smooth. Serve and enjoy.

Lala Kale Of The Wild Yogurt Smoothie


  • 1 cup of Kale, washed and chopped
  • 1 cup of fresh or frozen Strawberries
  • 1 7oz. bottle of LALA® Wild Strawberry Yogurt Smoothie
  • 1 teaspoon of Lemon or Lime juice
  • 1 cup of ice
  • Add Honey to taste


Layer these yummy ingredients into your blender: ice, kale, lemon or lime juice, strawberries, LALA® Wild Strawberry Yogurt Smoothie and honey.

Carefully start the blender and mix until you reach the consistency you want. Voila! You have a wild, creamy, nourishing kale smoothie that tastes great. Pour into your favorite to-go tumbler, and enjoy the goodness of kale and yogurt together.

Optional: Sprinkle a pinch of chia seeds on top of each smoothie for garnish and to add an extra dose of protein, healthy fats, fiber and antioxidants.

Lala Lean Green Yogurt Smoothie


  • 1 medium ripe Banana
  • 3 large handfuls of fresh Spinach (washed)
  • 4 bottles of 7 oz. Piña Colada LALA® Yogurt Smoothie
  • 6 oz. ice cubes or crushed ice
  • 1 cup of fresh or frozen Pineapple
  • Add Honey to taste


Toss spinach, ice, pineapple, banana and a Piña Colada LALA® Yogurt Smoothie into the blender. Drizzle with honey for an extra sweet kick, and blend until smooth and green.

Pour into 4 glasses and serve to you and 3 of your favorite people.

Lala Party Pina Colada Yogurt Smoothie


  • ¾ cup crushed Pineapple
  • 2 7oz. Piña Colada LALA® Yogurt Smoothie
  • 2 tablespoons Coconut Milk powder (optional)
  • 2 cups crushed ice Maraschino Cherry, for decoration


Get the Piña Party started! Add crushed pineapple, coconut milk powder (for that extra coconut kick) and Piña Colada LALA® Yogurt Smoothie.

(For the adults-only version, pour in white rum before blending.)

Pulse the ingredients for 30 seconds, and then blend on high for another 30 seconds or until smooth. Pour over the crushed ice, and add a cherry for a pop of color.