Category Archives: Yogurt

Peach Kuchen

My husband and I just returned from Topsail Island. One of our favorite places to go is Sugar Island Bakery. They have beautiful pastries and adorable local crafty gifts and jelwery.   

This bakery makes fresh goodies daily. One of the pastries that has intrigued me the last few years is a Kuchen. The baker had a blueberry kuchen in the shop showcase when we went on Friday. 

On our way home from Topsail we always stop at Mountain Man Orchard and pick up 2 bushels of freshly picked Virgina grown peaches. 


Funny story my husband and I found this gem of a farmer’s market, Mountain Man Orchard, when we got lost about 4 years ago. At the time he was not happy we got lost but now we cherish the moment. This pit stop is now an anticipated tradition to stop at the market our way home from the beach. The destination is actually halfway from Topsail to our home. 

Every year we buy more and more goodies. This year they even had muscadine grapes! A new found love! They also have my sisters favorite honey.

 


This recipe yields 8-10 servings

Ingredients:

1-1/2 cups whole wheat pastry flour

1/2 cup raw sugar

2 teaspoon baking powder

1/2 teaspoon kosher salt

1/8 teaspoon ground cardamom 

4 TB cold unsalted butter, cut into small pieces

1/2 cup fat free half and half

1 egg

1 3/4 cup sliced fresh peaches 

For the Custard Cream topping 

1/2 cup fat free half and half

1/2 cup plain nonfat Greek Yogurt

2 teaspoon whole wheat pastry flour

1/3 cup raw sugar

1 egg

1 teaspoon vanilla extract

pinch kosher salt

Necessary tools:

9″ Springform pan

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Spray a 9″ springform pan with cooking spray, set aside. 
2. Combine flour, sugar, baking powder, salt, cardamon in a mixing bowl and stir well with a whisk.
3. Cut the cold butter into the flour to incorporate to blend well until it becomes a sandlike texture. 

4. In a small mixing bowl, whisk fat free half and half and egg.  Pour the liquid mixture over the flour mixture. Mix with a fork just until it becomes wet. Spread the batter on the bottom of the pan greased springform pan.

5. Arrange the peach slices on top. Bake in the oven for 15 minutes at 400 degrees.

6. While the bottom part of the dish bake, make the custard topping. In a small mixing bowl, combine 1/4 cup of half & half with flour and whisk together to remove flour particles. Add the rest of the half and half, sugar, Greek yogurt, egg, vanilla, and salt. Whisk well to thoroughly mix.

7. Take the cake out of the oven and pour the custard mixture on top. Place the cake back in the oven and reduce the heat to 350˚F. Continue to bake for 35-40 minutes.

8. When the cake edges are deep golden and starting to separate from the pan, the cake is done. Remove from oven.  Cool in the pan for 15 minutes on wire rack, then remove it from the pan and let it cool completely.

Peanuts & Berry Overnight Greek Yogurt Pick Me Up


Mason jar madness, these containers are too cute not to use for everything. I recently found a steal on vintage Ball jars at an estate sale. Garage saleing and picking is another one of my favorite past times. Buying more jars, just means more fun things to make in the perfect portioned food vessels. 

I have to admit that Plain Greek yogurt is one of my all time favorite proteins and when I put it in a mason jar it makes it ten times more enjoyable. I’m not sure if it is the seethrough glass, the sealable lid, the reusable container, or the fact it reminds me of canning vegetables and jam with my grandma. 

Serving size: one just for me (I am not a good sharer)



Ingredients

1 pint size mason jar

1/2 cup Plain Greek Yogurt

2 tablespoon of unsweetened vanilla almond milk

1 1/2 teaspoons of chai seeds

1 teaspoon of ground Vietnamase cinnamon

2 tablespoon of peanut butter flavored protein powder 

1 cup blueberries (fresh or frozen)

10 peanuts, spilt

Directions:

1. Place the first 5 ingredients in the mason jar and mix with a mini spatula. 

2. Top the yogurt mix with the blueberries. Finish with sprinkling the peanuts. Place the seal & lid on the jar. 

3. Place the jar in the refrigerator overnight. 

4. Before enjoying give the jar contents a good stir. 

Grapes & Peanut Butter Greek Yogurt

This is a great breakfast, snack or side to any lunch! This dish is packed with protein with an entire cup of Plain Greek Nonfat Yogurt & 2 Tablespoons of PB2.

If you are taking this to lunch I may suggest freezing the grapes to keep the yogurt cool until your lunch break.

Serving size one (sorry no sharing here)

Ingredients:

1 cup of Greek Plain Nonfat Yogurt

2 TB PB2 ( I like using one of chocolate PB2 and one of the original)

1 packet of true lime or pinch of fresh lime juice

1/2 tsp pure vanilla extract

1 packet of truvia (optional)

1 cup of seedless grapes

Dash of Vietnesmeese ground cinnamon

Directions:

1. Mix the first 5 ingredients in a 1 pint glass bowl. Mix together well with a mini rubber spatula.

2. Scatter the grapes ontop of the yogurt and sprinkle with cinnamon.

3. Place a lid over the top and place the yogurt back in the refrigerator or enjoy right away. Before diving in stir the grapes into the yogurt! If you let the grapes sit overnight some of the fruit juice with leak into the yogurt which will make the yogurt thin out a little and that is perfectly normal. Just make sure to stir. Enjoy!

 

Nutrition Facts: 

nutrition-label-for-peanut-butter-yogurt

Blueberry Oat Chai Greek Yogurt

 

Mason jar madness. My sister stayed the night on Thursday and we made some overnight yogurt for the morning the next day. I love Greek yogurt the possibilities are endless. Oatmeal or yogurt are my go to breakfast foods and when I can combine the two well you get the best of both worlds … Calcium …. Protein ….. Fiber…Add some frozen fruit and I am good to go until lunch. Nothing starts the day right like a good fulfilling breakfast. 
Servings One

Ingredients

1/2 tb vanilla unsweetened almond milk

1/2 tb chai seeds

1/2 tb old fashioned oats

1 tsp Vietnamese cinnamon ground 

1 packet true lime

1 tb vanilla protein powder

1 cup nonfat plain Greek yogurt

1 cup frozen blueberries

Directions:

1. Place first 7 ingredients in a 1 pint mason jar. Mix very thoroughly with a mini spatula. Pour frozen blueberries ontop of mixed yogurt.  Place jar seal on lid and refrigerate overnight. Enjoy! 

Strawberries, Oats & Greek yogurt

I created this concoction last year when we were in Florida leaving the hotel after the Disney Princess half Marathon. I was trying to clean out our mini fridge, and not waste one thing before we loaded up to head back home to the airport. This overnight yogurt oatmeal tastes like a strawberry cheesecake for breakfast! 

Ingredients:: 

One cup of Greek yogurt nonfat plain

1 teaspoon of ground Vietnamese cinnamon

1/8 cup of old fashion oats

Two packets of true lime which is equivalent to two slices of lime freshly squeezed

1 tablespoon of vanilla protein powder

Half a packet of truvia (optional)

1 cup of fresh diced strawberries or frozen if they are not in season

Directions:

1. Place the first six ingredients into a 1 pint mason jar. Mix with a small spatula very well. 

2. Top the yogurt mixture  with freshly cut strawberries.  Place the  seal of the mason jar on the lid and store the yogurt in the refrigerator overnight.

3. The next morning sprinkle with additional cinnamon swirl and enjoy!

Blueberry Almond Greek Yogurt

Breakfast is my favorite meal of the day. Maybe because a large… Wait very large cup of coffee goes with it! No really all jokes aside I love breakfast foods and it is the most important meal of the day to get your motor running. 

One of my standard go-to breakfast meals is anything with Greek NonFat Plain Yogurt. The possibilities are endless with this basic standard staple.


Serving Size One! 

Ingredients :

One cup of Greek plain fat-free yogurt

1 tablespoon of vanilla protein powder (look for the type with about 100 cal per one scoop)

1/2 packet of truvia or stevia in the raw

1/2 tablespoon of Chia seeds

1 Tsp of Vietnamese ground cinnamon

1/2 tablespoon of slivered almonds

1 cup of frozen blueberries

Directions

1. Thoroughly mix the first four ingredients together in a 2 pint mason jar. 

2. Top with frozen blueberries & sprinkle with slivered almonds. Place the mason jar lid and seal on the glass, close tightly and place in refrigerator overnight. 

3. Remove the mason jar from the refrigerator in the morning and give your yogurt a good stir to marry all the juices. 

Enjoy!