I’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. It’s been teaching to me think beyond the grab-able processed snack and find more whole options when I’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. It’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 it’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. I’m getting used to the tartness and actually enjoy it now.
Here’s what I did this morning for a fun breakfast...
- 4oz non fat plain greek yogurt (~120g)
- ½ cup pumpkin puree (122g)
- ¼ tsp pumpkin pie spice + more for sprinkling
- 7g dry roasted pepitas (hulled pumpkin seeds)
- 10g honey (½ tbsp)
Put the yogurt, pumpkin and ¼ 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 don’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 ½ 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|