This healthy strawberry yogurt fruit dip only takes three ingredients to make!
So…what do YOU do when your husband comes home from Costco with enough Chobani yogurt to feed a small army?
I love yogurt–in fact, it’s one of those foods that’s almost always on my grocery list because I use so much of it–but even I have my limits as far as how much I can just sit and eat. So when my husband recently came home with yogurt galore (not realizing that I already had a ton of it in the fridge), I was motivated to find a way to use it up.
Fortunately, a potluck get-together with friends was on the horizon, so it only made sense to make a tasty fruit dip to share, especially since it’s berry season. I mean, luscious strawberries and big, bold blueberries are yummy all on their own, but it’s a law of nature that:
EVERYTHING’S BETTER WITH DIP.
In fact, I need that on a t-shirt. Or a wall hanging in my kitchen. My husband calls me the Condiment Queen–a title I happily own.
Anyway, the problem with most fruit dips–even those with yogurt–is, well, their ingredients. There may be a time and place for marshmallow fluff (like in Christmas fudge), but it’s an an ingredient I’d generally rather keep out of my diet. And yet, somehow, it’s virtually inescapable in fruit dip recipes. I even tried googling for fruit dip with the minus sign in front of the words “marshmallow fluff” and STILL all I got was a wall of fluff, fluff, fluff! With the occasional Cool Whip thrown in as salt in the wound.
Convinced that one does not need processed corn syrup products to make an appealing dip, I decided it was time to concoct a healthier version. And guess what? It really wasn’t difficult. (So why the heck does every recipe cling to marshmallow fluff like a sugary security blanket? Who knows?)
This healthy strawberry yogurt fruit dip uses just three ingredients: Greek yogurt-style cream cheese, Chobani lower-sugar strawberry yogurt, and maple syrup. What, you may ask, is the idea behind adding sweetener to a lower-sugar yogurt? As awesome as Chobani’s line of lower-sugar yogurts are for snacking, a more dessert-like treat requires a bit more sweetness. And, as sweeteners go, you can’t do much better than maple syrup. (Trust me on this! I recently wrote a whole article about how maple syrup compares to honey, and I’m Team Maple for its lower calorie and carb counts.)
The most important question, though, is how this healthy strawberry yogurt fruit dip actually tastes. I may be biased, but I think its cool-and-creamy, pillowy fluff is the real deal. Serve with fresh berries and graham crackers for a summery snack everyone can feel good about.
Healthy Strawberry Yogurt Fruit Dip
- 10 oz. Greek yogurt-style cream cheese, softened
- 2 5.3 oz. containers Chobani less-sugar strawberry yogurt
- 1/4 c. maple syrup
- In a large bowl, blend all ingredients with a hand mixer until smooth. Chill for a couple of hours before eating, if possible, to let flavors blend.
Loaded Sweet Potato Nachos add fiber, nutrients, and unique flavor to this classic appetizer!
I’m sorry/not sorry about how many sweet potato recipes I have here on the blog. I’ve got Sweet Potato Enchiladas, Sweet Potato Goat Cheese Galette, Sweet Potato Kale Curry, and even Cinnamon Sweet Potato Muffins. And you can add one more to the list: these delicious Loaded Sweet Potato Nachos.
What can I say? I’m crazy about tubers. They’re chock-full of potassium, fiber, and vitamin A–and it doesn’t hurt that they’re virtually fool-proof for roasting, mashing, and sautéing. They’re starchy but not too starchy, with an earthy, sweet taste that goes with everything from Mexican to Indian cuisine. What’s not to like?
I’ve (obviously) used these veggies in lots of recipes already, but have been wanting to sub sweet potato medallions for chips in nachos for literally years. Back when I worked at the American Heart Association’s children’s museum and did their social media, I’d post AHA recipes to the museum’s Facebook page every few days. One that always caught my eye was their heart-healthy sweet potato nachos. I have nothing against regular tortilla chips in nachos, but this seemed like an interesting twist.
Since then, I’ve seen nachos done with thin, super crispy sweet potato chips, but I far prefer tender over crispy. This version of loaded sweet potato nachos doesn’t cut the veggies too thin, allowing them to retain their starchy tenderness (but still hold up to lots of toppings). Twenty minutes’ baking time is all it takes to get them just right.
Once your sweet potato coins have softened in the oven, it’s time to top them with all your favorite nacho fixin’s! I used cheddar, salsa, avocado, and sour cream, but you could try jalapeños, shredded chicken, or fresh tomatoes.
Final verdict: Major noms! I’d never give up regular nachos entirely, but this more nutritious variation is going on my regular menu!
Loaded Sweet Potato Nachos
- 4 medium, narrow sweet potatoes
- olive oil cooking spray
- salt, pepper, and paprika to taste
- 15 oz. can kidney beans, rinsed
- 15 oz. can black beans, rinsed
- 1 1/2 shredded sharp cheddar
- 1 c. salsa
- 1 small avocado, diced
- 1/2 c. sour cream
- Preheat oven to 400 degrees. Spray two baking sheets with olive oil cooking spray. Peel sweet potatoes and slice into 1/4-inch-thick medallions. Spread in a single layer across both baking sheets. Spray tops of potatoes with olive oil spray and sprinkle with salt, pepper, and paprika. Bake 20 minutes or until tender.
- Transfer all sweet potato slices to a single baking sheet. Distribute kidney beans and black beans evenly over them, then sprinkle with the cheddar.
- Broil 5 inches from heat about 2 minutes or until cheese is melted.
- Top with salsa, avocado, and sour cream.
For fans of smoked salmon, this Smoked Salmon and Cream Cheese Frittata is a delightful brunch or lunch!
I remember the first time I heard of smoked salmon. I was in junior high, and a bagel place had just opened up at the intersection nearest my house. That summer between seventh and eighth grade, my mom and I would walk over to Bagel Nosh and grab bagel sandwiches, then come home and watch movies to stay out of the punishing Arizona heat. Good memories.
What always seemed weird to me, though, was this bagel topping called “lox.” I had never encountered the concept of cured fish, and it definitely seemed bizarre that anyone would want to eat it on a bagel…with cream cheese…and something called capers? No, thanks. I stuck solidly to my tuna salad or turkey and cheese.
As I’ve become more open-minded about food through the years, however, I’ve come around to smoked salmon as one of my favorite proteins. I now love its smoky flavor and tender texture in dips (like this Creamy Smoked Salmon Dip), on sandwiches, or just with crackers and cheese. So a smoked salmon and cream cheese frittata? A big YES from me!
This frittata is a modification of a recipe in a cookbook I’ve especially been enjoying lately: Ellie Krieger’s Whole in One: Complete, Healthy Meals, which features meals you can make in a single pot, skillet, or sheet pan. (This also gets a big YES from me, for obvious reasons.)
This cookbook has so far been a total winner, and I’m sure you could cook anything in it exactly as written for a fabulous finished product. But to make this particular frittata, I took some substantial liberties! Like most egg dishes, this is one you can play with to tailor to your tastes–but the basic ingredients of smoked salmon, cream cheese, fresh dill, and chives are the primary non-negotiables. (Oh, and eggs, I guess.)
I made this for a quick lunch on a Lenten Friday and it was just perfect–light, herby, and fluffy. At least I thought so. My preteen, non-smoked salmon-loving son was less convinced. So note to junior highers everywhere (my former self included): Get on the smoked salmon train ASAP. You won’t be sorry.
Smoked Salmon and Cream Cheese Frittata
- 7 large eggs
- 1/4 c. milk
- scant 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 tbsp. olive oil
- 1/4 c. green onions or scallions, sliced
- 4 oz. smoked salmon, chopped
- 2 Tbsp. fresh dill (or 2 tsp. dried)
- 2 oz. cream cheese (I used light, which tends to be easier to spread)
- In a small bowl, whisk together the eggs, milk, salt and pepper. Set aside.
- In a large oven-proof skillet, heat 1 tbsp. olive oil over medium-low heat. Add green onions and cook about 1 minute. Add smoked salmon and dill and stir to distribute evenly across the skillet. Pour whisked egg mixture on top and cook (without stirring) about 8 minutes over medium-low heat. The eggs should be set around the edges but a bit jiggly in the center.
- Preheat broiler. Dollop the cream cheese by teaspoonfuls on the surface of the frittata, then broil for 1 1/2 to 2 minutes until the surface turns golden brown. Let sit a few minutes, then dig in!
Is it a breakfast? A lunch? Or a dinner? This Sausage, Sweet Potato, and Brussels Sprout Hash is perfect for any meal.
Got your answer? Did you say Brussels like the smarty pants you are? Well, you’re correct. Although three-fourths of English speakers get it wrong, this veggie is, in fact, named after the city of Brussels. The compact little green balls were cultivated in Belgium in the 16th century. And here’s a really deep dive fun fact: In Belgium, they’re not called Brussels sprouts at all. (Because in Belgium they don’t speak-a the English.) Instead, the Dutch word for these veggies is spruitjes.
I didn’t grow up eating Brussels sprouts, so they’ve been kind of a fun discovery for me as an adult. Although I know many people seem to think they’re the stuff of hideous vegetable nightmares, I find them delicious, especially roasted or pan-sautéed…and particularly in this Sausage, Sweet Potato, and Brussels Sprout Hash. When the sprouts’ exterior leaves sear to crispy brownness, it turns them into irresistible bites of veggie candy, if you ask me. Add to that the soft-on-the-inside, crispy-on-the-outside texture of the sweet potatoes, onions, and sausage slices and you’ve got a tasty no-brainer of a meal any time of day.
I’ve made this hash twice now and both times it’s been the easy, satisfying one-dish dinner I’ve needed on a weeknight. With just six ingredients and minimal prep, it doesn’t get much simpler than chopping a few veggies and meat, sautéing, and topping the whole thing with fried eggs. (DON’T skip the fried eggs. They bring an extra richness that makes the hash feel downright indulgent.)
The other bonuses of this tasty, all-purpose meal? It’s gluten-free, dairy-free, and Paleo-friendly, if you’re into that kind of thing.
Still, for me, the biggest draws of this hash are its delicious taste and easy-peasy prep. Who couldn’t use more of that in their life?
Sausage, Sweet Potato, and Brussels Sprout Hash
- 1 tbsp. olive oil (or more as needed)
- 1 medium yellow onion, diced
- 2 medium sweet potatoes, diced 1/2-inch thick
- 3 c. Brussels sprouts, halved and/or quartered
- 1 12-oz. package smoked sausage links, cut into 1/2-inch slices
- 4 large eggs
- salt and pepper, to taste
- In your largest nonstick skillet, heat olive oil over medium heat. Add diced onions and sweet potatoes and sauté about 5 minutes, or until the potatoes begin to soften.
- Make room in the skillet and add the halved Brussels sprouts and sausage slices. (You can add more olive oil, if needed.) Sauté another 3 to 5 minutes or until the sprouts and sausage slices begin to brown.
- With a large spoon, press four divots into the sausage-veggie mixture. Crack an egg into each divot and reduce heat to medium-low. Cover the skillet and cook until eggs have just set, about 4 minutes. Season with salt and pepper to taste and serve.
Even if you’re not gluten-free, you’ll love the rich, chocolatey flavor of this Flourless Chocolate Hazelnut Torte. Serve with fresh whipped cream!
Ready for Christmas yet? I’ll admit, even though it’s only three days away, I’m not exactly prepped for the big day. I still have a couple of gifts to buy and wrap and I’m still not 100% sure of my Christmas dinner menu. What can I say, it’s been a crazy year, right? (If there’s one upside to the Covid-19 pandemic, it’s the fact that we can all point to it as an excuse for just about anything…including not being ready for Christmas. At least that’s the story I’m sticking to.)
Even in the midst of this surreal year, I’m fortunate that my family’s Christmas won’t look too much different from our norm. We’ll celebrate Mass the afternoon of Christmas Eve, where I’ll be singing soprano in the choir (in the parking lot because #socialdistancing). Then we’ll go out to dinner at our favorite seafood restaurant, come home, and snuggle by a fire watching A Muppet Christmas Carol. Singing Muppets never get old.
However you’re celebrating the holidays this year, it’s entirely possible you’ll be eating with folks with food restrictions. (Or perhaps you have some yourself.) Among my own family and friends, I can count dozens of people who don’t eat one thing or another–and the most common no-no seems to be gluten. Fortunately, for those living the GF life, there are plenty of tasty ways to get around gluten, even when it comes to my favorite course of the holiday meal: dessert.
I made this gluten-free flourless chocolate hazelnut cake back at Thanksgiving for my GF sister-in-law–and, who am I kidding, for myself because it’s DELISH. It was definitely a hit among all the eaters gathered at my husband’s family’s holiday dinner. With 12 ounces of bittersweet chocolate, it’s super dense and rich, meaning a little bit goes a long way. I also love that it’s flavored with liqueur (chocolate liqueur or hazelnut, like Frangelico, does the job). Fresh whipped cream on the side is optional, but I’d say more or less necessary, as its fluffiness helps cut the cake’s rich texture.
Regardless of your food allergy or sensitivity status, this dessert is sure to please. Hazelnuts are, in my opinion, a totally underrated nut with plenty of fiber, magnesium, and vitamin B-6, plus a little iron. (And, yeah, ok, quite a bit of fat…but at least it’s mostly the healthy monounsaturated kind!) Besides, they’re always an excellent flavor match with chocolate. Check out their full nutrition facts here.
Wishing you a very merry Christmas filled with delicious food! Tell me if you make this Flourless Chocolate Hazelnut Cake as a last-minute dessert!
Flourless Chocolate Hazelnut Cake
- 12 oz. 60% cacao bittersweet chocolate, chopped or chocolate chips
- 3/4 c. butter, cut into chunks
- 6 large eggs
- 1 c. packed light brown sugar
- 1/2 c. hazelnut or chocolate liqueur
- 1 c. hazelnuts, ground in the food processor
- 1 tsp. kosher salt
- Optional: Fresh whipped cream, for topping
- Preheat to 350°F. Spray a 9-inch-diameter springform pan with cooking spray, then line bottom with a parchment paper round. Wrap the outside of pan tightly with 2 layers of heavy-duty foil.
- Combine chocolate and butter in a medium metal bowl or double boiler. Bring a small saucepan of water to a simmer and place the bowl on top. Whisk until the mixture is melted. Set aside.
- In a large bowl, whisk together eggs, brown sugar, chocolate or hazelnut liqueur. Whisk in the chocolate mixture until smooth, then stir in ground hazelnuts and salt.
- Pour the batter into the prepared springform pan. Fill a roasting pan halfway with boiling water and carefully place the pan in the center (so that water reaches about halfway up the sides of the springform pan). Tent the top of the springform pan loosely with foil and bake about 90 minutes. The top will still look shiny but should be dry to the touch.
- Remove the springform pan from the roasting pan and cool. Refrigerate about 3 hours before serving, then enjoy with fresh whipped cream!