6 Recipes Putting Yogurt on Your Breakfast Menu
Add a little yogurt to your breakfast and you won’t be sorry. Elaine Magee, MPH, RD, explained to WebMD that people who eat yogurt are enjoying extra protein, calcium, potassium, and magnesium in their diets. They also will feel fuller and could be preventing osteoporosis. There are endless ways to slip yogurt into your diet, especially at breakfast time. Keep your first meal of the day interesting and yogurt-filled by trying one of these 6 recipes.
1. Yogurt-Filled Melon
FitSugar used a cantaloupe to create a breakfast bowl, but the same technique could be applied to other melons, like honeydew. Instead of pepita seeds, you could sprinkle flaxseed or granola into the melon bowl instead.
- ½ cantaloupe
- 6 ounces nonfat Greek yogurt
- 1 tablespoon fresh raspberries
- 1 tablespoon fresh blueberries
- 1 teaspoon raw pepita seeds
Directions: Scoop out seeds from the center of your half cantaloupe. Fill the hole with 6 ounces of nonfat Greek yogurt. Add berries to the yogurt and sprinkle with pepita seeds. Use a spoon to scoop bites right out of the cantaloupe peel.
2. Fruit-Filled French Toast Wraps
Taste of Home will have you viewing yogurt and French toast in an entirely different light with this recipe. You’ll be using thin tortillas instead of the usually recommended thick slices of bread. After the tortillas cook, you fill each with the fruit-and0yogurt mixture, then roll everything up burrito style.
- 1 large egg
- ¼ cup 2 percent milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 whole-wheat tortillas (8 inches)
- 2 teaspoons butter
- ⅔ cup sliced fresh strawberries
- ⅔ cup fresh blueberries
- ⅔ cup sliced ripe banana
- ¾ cup (6 ounces) vanilla yogurt
- ¼ cup granola
- 1 teaspoon confectioners’ sugar
Directions: In a shallow bowl, whisk the egg, milk, cinnamon, and nutmeg. Dip both sides of the tortillas in egg mixture. In a nonstick skillet, cook tortillas in butter over medium-high heat for 2 minutes on each side or until golden brown.
In a small bowl, combine the berries, banana, yogurt, and granola. Spoon down the center of tortillas. Roll up; sprinkle with confectioners’ sugar. Serve immediately.
3. Banana Split With Yogurt and Jam
Banana splits for breakfast are possible when you swap out ice cream and put yogurt in its place instead. That is what The Kitchn did in this breakfast recipe that is a fun twist on a classic dessert.
- 1 ripe yet firm banana, peeled
- ½ cup Greek yogurt
- 2 tablespoons fruit jam or preserves
- 2 tablespoons sliced almonds or other nuts
- ¼ cup fresh blueberries or other fresh fruit
Directions: Split the banana lengthwise and lay the two halves in a shallow bowl. Use an ice cream scoop to scoop out the yogurt and put it on top of the banana. Warm the jam in the microwave for 15 to 30 seconds or until it is very runny.
Use a spoon to drizzle the jam over the yogurt, and sprinkle the nuts over everything. Top with the blueberries and enjoy!
4. Pineapple-Raspberry Parfait
A simple parfait won’t be out of place at your breakfast or brunch table. Eating Well‘s recipe combines the taste of three different fruits, and if you want a bit of crunch, sprinkle granola or toasted almond slivers into the glasses.
- 2 (8-ounce) containers nonfat peach yogurt (2 cups)
- ½ pint fresh raspberries, (about 1¼ cups)
- 1½ cups fresh, frozen or canned pineapple chunks
Directions: Divide and layer yogurt, raspberries, and pineapple into 4 glasses.
5. Waffles With Greek Yogurt and Berries
Follow Bon Appétit‘s example and spread your waffles (or pancakes) with Greek yogurt instead of butter. Even if you use plain yogurt, you’ll still get a bit of sweetness at breakfast with the berries and honey that also top the waffles.
- 8 tablespoons nonfat Greek yogurt
- 4 waffles, toasted
- 1 cup fresh (or frozen, thawed) blueberries, blackberries, raspberries or strawberries
- Honey (for drizzling)
- 2 tablespoons chopped fresh mint
Directions: Spread 2 tablespoons yogurt over each waffle and top with berries. Drizzle with honey and garnish with mint.
6. Fruit Salad with Honey-Yogurt Sauce
Another combination of fruit, honey, and yogurt comes from Cooking Light. The yogurt sauce that tops the salad can be made the day before and stored in the fridge until ready to use. It yields about 6 servings.
- 1 cup vanilla low-fat yogurt
- 1 tablespoon honey
- 1½ teaspoons grated lime rind
- 3 cups cubed pineapple (about 1 medium)
- 1½ cups chopped Braeburn apple (about 1 large)
- 1 cup orange sections (about 2 oranges)
- 1 cup chopped peeled kiwi (about 2 large)
- ⅓ cup flaked sweetened coconut
- 1 medium banana, sliced
- ¼ cup slivered almonds, toasted
Directions: Combine yogurt, honey, and lime rind in a small bowl. Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.