I wrote this post while participating in a blog tour conducted by Clever Girls on behalf of Dannon. I have been compensated for my time commitment to the program but my opinions are my own.
For more information and recipe ideas, visit www.oikosyogurt.com or www.Facebook.com/oikos. I was selected for this sponsorship by the Clever Girls Collective, which endorses Blog With Integrity, as I do.
You know how they say “better late than never”?
So not true for hurricanes.
What’s a girl to do, then, when a hurricane is supposed to arrive by 9pm but then decides to be fashionably late and show up at 6 the following morning?
Ummm. She snacks.
(Especially since she’s also the kind of girl who ran 12 miles the morning of the day the hurricane was supposed to hit. And consequently has the appetite of a seriously hungry boar. Oy.)
Thankfully, I almost always have Greek yogurt on hand for situations such as these. It’s my favorite post long run snack, And pre-bedtime dessert. And mayo/sour cream substitute.
I can’t even tell you how much of the stuff I go through in a week. (Though…my grocery bill can. It’s shameful.)
But it’s just so thick! and creamy! and also just happens to taste so perfectly wonderful with peanut butter swirled into it! I would almost feel bad eating so much of it…except that it’s incredibly healthy to boot. High in protein and calcium, it’ll keep you full for hours and will keep your bones strong (very important for a stress fracture-prone runner like myself!). Plus it’s low in calories and fat!
Dannon Oikos greek yogurt may be new to the Greek yogurt table, but it makes up for it’s youthfulness with it’s great flavor and perfect texture.
Here are some nutritional stats: Dannon® Oikos® Plain and Fruit on the Bottom contains 0% fat, while the Dannon® Oikos® traditional blended varieties contains about 3% fat. Both are an excellent source of protein, twice that of most regular lowfat yogurts. Dannon® Oikos® 0% varieties contain active yogurt cultures and range from 80 calories (Plain) to 130 calories (Fruit on the Bottom) per 5.3 oz. cup.
See what I’m saying?
Added bonus – it also tastes really good de-healthified.
Check it – carrot cake pancakes. With maple greek yogurt icing as syrup.
(Stop the accusatory eyes!!! We were in the middle of waiting for a HURRICANE people!)
And desperate measures.
Delicious desperate measures.
Carrot Cake Pancakes
Serves 2, adapted from Closet Cooking
- 1/2 cup multigrain flour mix or whole wheat flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 cup reduced fat buttermilk
- 1 egg
- 1/4 cup brown sugar
- 1 cup grated carrots
- 6 oz vanilla Dannon Oikos Greek yogurt
- 3 tbsp maple syrup
- confectioner’s sugar, to taste
- Mix the flours, baking powder, cinnamon and ginger in a large bowl.
- In a separate bowl, whisk together the milk, egg, sugar and carrot.
- Mix the wet and dry ingredients until just combined.
- Heat a nonstick skillet over medium heat. Spray with cooking spray. Pour the mixture into the pan in 1/4 cup increments. Heat each pancake until the surface starts to bubble, about 2-3 minutes. Flip and cook the other side until the bottom is golden brown, about 1-2 minutes. Remove from heat and repeat with remaining batter.
- Mix the greek yogurt and maple syrup together. Add some powdered sugar until it is as sweet and thick as you’d like.
- Serve the pancakes in stacks with the yogurt sauce drizzled in-between each pancake.
I am submitting this to Meatless Mondays, hosted by Chaya of My Sweet and Savory.