Breakfast Yogurt Granola Cups

I received samples of Sweet Home Farm Granola and I wasn’t sure what to do with it at first. I love granola and all of the ways you can incorporate it in my recipes! I love yogurt with berries and granola in the morning for breakfast which led me into this creation. I am guilty of occasionally having ice cream for dessert..well, once I made this I wasn’t wanting my ice cream anymore. This is a healthier alternative and you don’t have to feel guilty for splurging on this tasty frozen treat!

Breakfast Yogurt Granola Cups

Serving Size: 6

Breakfast Yogurt Granola Cups

This sweet crunchy treat makes the perfect healthy snack or on-the-go breakfast!

Ingredients

2 cups of Greek yogurt; any flavor

½ cup raspberries; roughly chopped

Sweet Home Farm French Vanilla Granola

Blueberries for topping; optional

Instructions

  1. In a small bow, combine the yogurt and raspberries
  2. Line a cupcake baking pan with cupcake liners. Lightly spray with cooking spray.
  3. Spoon in the yogurt mixture into each liner. Sprinkle the tops with granola and let freeze for about a hour. You can also sprinkle on blueberries as well. Enjoy!
http://kathrynskitchenblog.com/2017/02/breakfast-yogurt-granola-cups/

Lite Veggie and Herb Spinach Dip

When it comes to snacking, I try to always go for healthier options. I can snack on dips anytime..whether it’s a salsa, a good guac, hummus, or my favorite…spinach dip. The cream base dips have a bad reputation because they are known for containing lots of fat and they aren’t the healthiest choice. BUT wait–I turned this usual high calorie snack into a lite and nutrient loaded dip that is good for you! This recipe also gives you the opportunity to get your daily veggies 🙂

Using California yogurt as the base of this recipe makes this recipe extra creamy. When purchasing dairy products, look for foods made with 100% Real California milk that feature the Real California Milk or Cheese seal. When you see the Real California seal, you’ll feel good knowing that the product is certified as having been made with 100% Real California Milk from Real California Dairy families.

Strive for foods that make your body happy because they will end up making you happy! Also… Remember, you are what you eat!

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Lite Veggie and Herb Spinach Dip

Lite Veggie and Herb Spinach Dip

Ingredients

2 Cups California plain yogurt

3 Tbsp fat free sour cream

2 cup finely chopped spinach

1 tsp olive oil

2 scallions, finely chopped

1/4 of a red bell pepper, finely minced

1/4 of a green bell pepper, finely minced

1 carrot, finely minced

3 cloves garlic, finely minced

½ teaspoon sea salt

½ teaspoon onion powder

½ teaspoon garlic powder

2 Tbsp fresh parsley; chopped

½ cup finely shredded California cheddar cheese

¼ teaspoon freshly ground black pepper

Instructions

  1. In a large frying pan, saute spinach by combining spinach and olive oil. Saute until spinach is wilted for about 3-4 minutes (the spinach takes only a few minutes to saute).
  2. In a large bowl, combine all of the ingredients and mix until well combined. Refrigerate for at least an hour before serving for the best flavor. Taste and season with more salt and pepper if desired. Serve with pita chips and your favorite veggies!
http://kathrynskitchenblog.com/2016/04/lite-veggie-and-herb-spinach-dip/

“By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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Skinny Cold Pesto Pasta Salad

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This pasta salad is creamy, but not to worry…it’s made with nonfat yogurt so you can consider this to be on the healthier side (kinda). This is quick, easy, and this is another dish you can add whatever you want. There are NO limits! If you don’t have penne pasta I would suggest using fussili (the swirly pasta). This dish would make a great addition to any party, BBQ or even side dish…remember, summer is right around the corner so you can start planning your party dishes!

Ingredients:
1 lb of penne pasta
1 cup plain nonfat greek yogurt
½ cup fresh homemade pesto
1 cup mozzarella cheese; cubbed
15 thin slices of  salami
6 fresh basil leaves
½ cup sun dried tomatoes; julienned cut
1/4 cup black olives; sliced
1 cup spinach; chopped (optional, for some extra greens)
Pinch of black pepper

Steps:
1. This recipe is extremely easy so get ready…bring a large pot of water to a boil with a sprinkle of salt. Boil pasta until cooked (read box directions for time). Once cooked, drain, and let cool.

2. Add cooled pasta in a large bowl and add yogurt and pesto. Stir with a wooden spoon until pasta is completely covered. Add in the rest of the ingredients and place in refrigerator for 20 minutes or until completely cold. You can also eat it whenever you would like but I prefer my pasta salad cold! Enjoy!