If you've been reading my blog for awhile, you know that I love to put greek yogurt (or protein powder, haha) in almost everything I make. The thought of mayo grosses me out and I don't even own a jar of that nasty stuff which is why greek yogurt makes a suitable substitute for most of my recipes. It's low in fat, high in protein, rich in probiotics, how can you not love this stuff!? Needless to say, when my doorbell rang and the postwoman handed me this beautiful box of Chobani, I was super excited.
When I tried the yogurt plain and without any additional toppings, I was surprised that it had a sweeter aftertaste to it and that it was actually pretty good. And it was still low in sugar with only 9g per 8oz serving (which is a lot) so this pleased me. Very much.
But I'll never be one of those people who can stomach eating a whole bowl of greek yogurt plain so that's why I came up with a few more sneaky ways to get my greek yogurt fill in.
The first recipe being lemon greek yogurt thumbprint cookies with raspberry preserves and made with gluten free almond meal!
Whew. A freaking mouthful to say, right? Here's the recipe:
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Ingredients
- 1 1/2 cup almond meal
- 1 tsp baking powder
- 2 tbs Chobani greek yogurt
- 2 tbs honey juice
- 2 large lemons
- 1/2 cup Ideal sugar
- 1 egg
- Raspberry Preserves
Instructions
Cream the sugar and flax egg together. Slowly add in your almond meal. Then mix with Greek yogurt and lemon juice. Chill in the fridge for 30 minutes. When the batter is ready, roll into balls and drop onto baking sheet. Cook for 8 minutes and then take the sheet out. Place your thumb into the middle of the cookie, fill with raspberry preserves and then cook for an additional 2-3 minutes. Enjoy this frugal healthier recipe!
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Cook Time: 10-12 minutes
Ingredients
- 1 1/2 cup almond meal
- 1 tsp baking powder
- 2 tbs Chobani greek yogurt
- 2 tbs honey juice
- 2 large lemons
- 1/2 cup Ideal sugar
- 1 egg
- Raspberry Preserves
Instructions
Cream the sugar and flax egg together. Slowly add in your almond meal. Then mix with Greek yogurt and lemon juice. Chill in the fridge for 30 minutes. When the batter is ready, roll into balls and drop onto baking sheet. Cook for 8 minutes and then take the sheet out. Place your thumb into the middle of the cookie, fill with raspberry preserves and then cook for an additional 2-3 minutes. Enjoy this frugal healthier recipe!
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