Iâ€™ve been having a BLAST with my self-initiated #DailyYogurt challenge. Every day I try to come up with a fun tasty way to top plain old yogurt using whatever I have in the house. Itâ€™s been teaching to me think beyond the grab-able processed snack and find more whole options when Iâ€™m hungry.
I made the switch from flavored yogurt cups to tubs of non-fat plain yogurt slowly over the past few years and I LOVE it. (Read a little about my yogurt story and my philosophy on eating in general in this post.)
This morning I decided to crack open a can of pumpkin. Mixing the pumpkin in the yogurt made it almost fluffy, like a light, airy bowl of whipped cream. Itâ€™s not sweet at all so I drizzled honey on top. I find that when I take the drizzle approach instead of mixing it in, I need a lot less to sweeten because itâ€™s the first thing that hits my tongue. I should also note, the more I eat plain yogurt like this the less sweetener I need. Iâ€™m getting used to the tartness and actually enjoy it now.
Hereâ€™s what I did this morning for a fun breakfast…
- 4oz non fat plain greek yogurt (~120g)
- 1/2 cup pumpkin puree (122g)
- 1/4 tsp pumpkin pie spice + more for sprinkling
- 7g dry roasted pepitas (hulled pumpkin seeds)
- 10g honey (1/2 tbsp)
Put the yogurt, pumpkin and 1/4 tsp pumpkin pie spice in a bowl.
Mix together then top with the pepitas, a dash of pumpkin pie spice and honey.
Note: I HATE giving ideas that donâ€™t use the whole can of pumpkin. Now, what the heck are you suppose to do with the rest of the can?
Well, my approach is to separate the rest into 2 plastic baggies. Each just slightly over 1/2 cup. I freeze them flat…
…for easy storing and fast defrosting.
Hope that helps!
|Servings||Amt per Serving|
|185||5g||6g||old: 3||new: 5|