Here’s my lastest super fantastic idea…make a list of 101 different ways to flavor plain yogurt, the unsung hero of healthy snacking. I’ll be making my way to 101 gradually. Today I’m posting the first three.
To help kick off this series of posts, I’ve created a page all about yogurt in general.
This is what I actually make my preschooler for a snack these days when time is limited and I’m not feeling inspired. It also is responsible for weaning us off of flavored yogurt. So while the photo is somewhat sad, Apple Yogurt has to be numero uno.
1/2 – 3/4 cup plain yogurt
1/4 – 1/3 cup unsweetened applesauce
1 – 2 teaspoons honey
Dash ground cinnamon
Put the yogurt, applesauce, honey, and cinnamon into a serving bowl. Serve.
I was recently drooling over the Lee Brothers Southeren Cookbook and stumbled upon a mention of someone’s favorite after-school snack having been cornbread topped with sugar and buttermilk.
I made some cornbread – et voila!
1 cup crumbled cornbread
1/4 cup plain yogurt
2 tablespoons buttermilk
Honey (to taste)
Place cornbread in a serving bowl and set aside. In a small bowl, stir together the yogurt and buttermilk until smooth. Spoon the yogurt mixture over the cornbread. Drizzle honey on top depending on your preference and the sweetness of the cornbread. Serve.
Note: If you don’t have buttermilk on hand, you could just try some regular milk or make a substitute.
This idea came directly from the one and only Dina of It’s Not About Nutrition and it is a winner. My preschooler loves it.
1/2 cup plain yogurt
2 tablespoons peanut butter
1/2 teaspoon sugar (optional)
2 teaspoons strawberry or grape jam
In a small bowl, heat peanut butter in the microwave for 20-30 seconds. (Note: I was heating peanut butter that had been refrigerated. If yours is room temperature, start with only 10 seconds and check to see if has softened.) Mix peanut butter into yogurt. Sprinkle on sugar. Dollop jam on top. Serve.