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Greek yogurt saved me at the Fancy Food Show last summer. If you’ve never been to The Fancy Food Show, you absolutely must go some day. It’s gigantic. It would take 4 days to really see everything there. I had two days, and needless to say, worked up an appetite.
I know, working up an appetite at a food show doesn’t sound right. I could eat about 20% of the food there, which was a lot more than I was expecting.
But you know me…I can’t go all day and just eat ice cream, cheese, and chips. My body needs some protein.
Right after I found the falafel people, I stumbled upon the larger-than-life Greek yogurt booth. They were handing out individual serving size cups of yogurt – not a bite of yogurt, but a whole darn cup. For most people, that might not have been a big deal but for this gluten-free, refined sugar-free girl I was thrilled.
Just one cup of plain Dannon Oikos 0% Fat Yogurt has 22 grams of protein, 240 milligrams of potassium, and 25% of your daily calcium needs. No added sugar. Dannon® Oikos® is created through an authentic Greek straining process which gives it a rich and creamy-thick texture.
Some yogurt along with a handful of almonds was the perfect snack that keeps me going for hours. I stock the individual serving size cups for travel and busy mornings.
You can make dessert with it, too. It’s got a creamy tang that gives this chia seed pudding a smoother texture. Instead of traditional whipped cream, I used a mixture of heavy whipping cream and Dannon Oikos yogurt. You get a sweet-tart tang that compliments the fruity, spicy pudding.
My favorite way to eat this pudding is to get a little whipped cream, pudding, and some gingery cookie crumbs all in one bite. Oh my goodness.
Other Gluten-Free Chia Seed Recipes:
What’s your favorite way to use chia seeds or Greek yogurt? Share your favorite recipes in the comments.
Serves: 4 servings
- 8 gluten-free, refined sugar-free ginger snaps, divided
- 1/4 cup chia seeds
- 1/2 cup filtered water
- 2 ripe peaches, peeled and cut in quarters
- 1 ripe banana
- ½ cup plus 2 tablespoons Dannon Oikos 0% Fat Plain Yogurt
- 2 ounces reduced fat cream cheese
- 2 tablespoons heavy whipping cream
- ¼ teaspoon sugar-free, alcohol-free vanilla extract
- 3 – 5 drops alcohol-free liquid stevia
- 4 peach slices
- a sprinkle of good quality cinnamon
- Crush 4 of the ginger snap cookies into fine crumbs. Save the other 4 cookies for garnish.
- Combine the chia seeds and the water. Set aside.
- Put the peaches and banana in the bowl of a food processor fitted with a steel blade. Pulse several times then puree until nearly smooth.
- Add the yogurt and reduced fat cream cheese to the food processor. Puree until smooth, scraping the bowl down as necessary.
- Transfer the fruit and yogurt mixture to a large bowl. Whisk in the chia seeds, which should have formed a thick gel.
- Divide the cookie crumbs between 4 beautiful dessert glasses. Use a spring release ice cream scoop to evenly divide the chia pudding mixture between the glasses.
- Before serving, whip the heavy cream to stiff peaks. Add the vanilla extract, stevia, and remaining 2 tablespoons of yogurt to the whipped cream and combine.
- Garnish each bowl of pudding with one ginger snap, one slice of peach, and a dollop of whipped cream. Lightly sprinkle the whipped cream with cinnamon.