Delicious AND Nutritious!!

by bakelikeacook

This weekend I had the pleasure of being a part of the BlogHer ’12 Convention here in New York.  I was teamed up with Dannon to do a demonstration of two recipes I developed using their Oikos Greek Yogurt.  For those of you who have not tried this fabulous yogurt, let me tell you–prepare yourself for an overwhelming feeling of guilt.  You will think you are cheating on your diet.  You will think you have mistakenly picked up full fat yogurt.  You will think you are eating dessert for breakfast (which I am a fan of by the way!). But then you see the label –cue angelic trumpets here–it’s 0% fat!!  The lovely Keri Glassman was there too with great information about the importance of breakfast and smart choices we can all make.    Well I had a wonderful time working with such a great product and presenting to such a great audience.  I even had two fantastic sets of sous chefs help me with each recipe!  So I’d like to share those recipes with you.  One is for muffins that you can add any berry or fruit you would like, and the other is a more savory curry and coconut granola you can use to make a yogurt parfait.  Enjoy!  And when you are done with the yogurt, maybe you will be as lucky as I am and have someone to clean the container out for recycling!!!!

Market Berry Muffins

2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup Dannon Oikos Vanilla yogurt
1/4 cup milk
1/2 cup vegetable oil
2 eggs
zest of 1 lemon
1 teaspoon vanilla
1 cup market berries of choice
Preheat oven to 350F.  Line a standard size muffin pan with paper liners.  Combine 1st four ingredients in a medium bowl.  In another small bowl combine remaining ingredients except berries, blend well.  Add the wet ingredients to the dry ingredients and stir until barely combined.  Add theberries and stir until just combined.  Batter will be thick.  Scoop or portion muffins into prepared muffin pan.  Top with crumble if desired (see recipe below).  Bake until pale golden and center is set, about 15 minutes.  Enjoy warm!
Crumble:
1 cup all purpose flour
1/2 cup sugar
6T cold butter, cut up
pinch of salt

Combine all ingredients and blend together until crumbly.

And now for a more savory recipe:

Curry Coconut Granola

2 cups oats

1 cup shredded sweet coconut

1 ½ Tablespoons brown sugar

1 teaspoon hot paprika

2 tablespoons hot or mild curry powder

pinch of cinnamon powder

1 tablespoon sesame seeds

2 teaspoons salt

1 cup unsalted, raw cashews, coarsely chopped

¼ cup vegetable oil

¼ cup honey

2 teaspoons sesame oil

¾ cup chopped dried apricots

Combine first 9 ingredients in a medium bowl.  Combine honey and both oils in another small bowl.  Pour the liquid mixture over the dry ingredients and toss well to coat (WARNING!!  Curry has a tendency to stain all it touches yellow!  Do not use any white plastic tools.  Stainless steel is fine).  Spread mixture out on a parchment lined baking sheet that has been sprayed with non stick spray.  Bake in a 250F oven for about 35-45 minutes, stirring every 10 minutes.  Cool and toss in chopped apricots.  Store in an air tight container.

To make parfait:

Layer granola alternately with Dannon Oikos Plain yogurt.  Lightly sprinkle top with hot paprika if desired.

Tips from A Cook:  Measure everything  for the muffins the night before so you can just mix and bake the next morning!  Enjoy your morning coffee as you fill your kitchen with delicious aromas.  The granola will keep for a while provided it is kept in an airtight container.  Add more or less spice to your liking 

Relax!  It’s just baking!!

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