Mini Siggi’s Frozen Yogurt Cups

This month for the Recipe Redux we were challenged to make a healthy mini dessert! And I mean who doesn’t love dessert. I had plenty of Siggi’s sitting around because why not… so I decided to make some delicious frozen yogurt cups that you can just pop in your mouth for a quick after dinner bite.

P.S. These are beyond easy!


Mini Siggi’s Frozen Yogurt Cups

Ingredients

  • 4 Triple Cream Siggi’s yogurt cups
  • 4 tbsp dark chocolate chips
  • 1 tbsp pistachios, chopped
  • 1 tsp peanut powder

Ingredients

Line a mini muffin tin with parchment paper or mini baking cups. Fill each hole with Siggi’s Triple Cream yogurt. I used the raspberry and vanilla flavors. Melt dark chocolate chips in the microwave for about 45 seconds. Stir until fully melted. Drizzle melted chocolate over yogurt and top with anything! I topped the raspberry cups with chopped pistachios and the vanilla cups with peanut powder. Freeze for 1 hour. Pop out and enjoy!

Number of servings: 10 | Serving size: 2 frozen yogurt cups
Calories: 101, total fat: 6 g, total carbohydrates: 8 g, dietary fiber: 1 g, sugars 6 g, protein: 4 g

What is your favorite no bake dessert? Tell me below!

Raquel

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Siggi’s Triple Cream Lemon Almond Pudding

I searched all of Philadelphia for Siggi’s new Triple Cream yogurt with no luck. Then I went to visit my parents and finally had success! Of course I was not disappointed at all. I decided I needed a little dessert this weekend so here’s what I threw together. It’s slightly sweet with just enough lemon. Creating new recipes with my favorite products is so much fun!

This yogurt has only 8 grams of sugar and has 9 grams of protein. It’s ridiculously thick and creamy. Plus these ingredients are too good: Pasteurized Whole Milk, Pasteurized Cream, Cane Sugar, Lemons, Fruit Pectin, Live Active Cultures. I challenge you to find and try this new yogurt! P.S. This is not sponsored I just love my Siggi’s!


Siggi’s Triple Cream Lemon Almond Pudding

Ingredients

  • 3/4 cup coconut sugar
  • 1/3 cup oat flour
  • 1/4 tsp salt
  • 3 eggs, separated
  • 2 tbsp unsalted butter, melted
  • 1/2 cup almond milk
  • 1 container Siggi’s Triple Cream Lemon yogurt
  • Juice 1 lemon
  • 1/2 tsp almond extract
  • 2 tbsp sliced almonds

Directions

Preheat oven to 350 degrees F. Spray a small baking dish with nonstick spray. In a small bowl whisk together sugar, flour and salt. In a large bowel whisk together egg yolks, butter, milk, yogurt, lemon juice and almond extract. Stir dry mixture into wet ingredients. In the bowl of an electric mixer beat the egg whites until they form stiff peaks. Fold egg whites into the lemon pudding mixture gently. Add batter to baking dish and bake for 30 minutes until the top is set. The center should still be soft. Sprinkle with sliced almonds before serving.

Number of servings: 8 | Serving size: 1/2 cup pudding
Calories: 187, total fat: 7 g, total carbohydrates: 27 g, dietary fiber: 1 g, sugars: 15 g, protein: 5 g

Have you tried the Siggi’s Triple Cream yet? Tell me below!

Raquel

Black Cherry Cheesecake Bars

The holidays are my favorite time for baking. This year I decided to get a little creative! Siggi’s is one of my favorite yogurt brands. They have a plain 0% fat version which can be used in so many unexpected ways! Remember when I went to the Siggi’s cooking class? Well that inspired me to use some Siggi’s for these amazing Black Cherry Cheesecake Bars which are to die for. Siggi’s plain 0% yogurt has 5 grams of sugar, 150 calories and 28 grams of protein per serving! Each cheesecake bar has 11 grams of protein which isn’t bad for a holiday treat.


Black Cherry Cheesecake Bars

Ingredients

  • 1 cup whole wheat flourcherry-cheesecake-3
  • 1/2 cup oats
  • 2 tbsp ground flaxseed
  • 3/4 cup brown sugar
  • 1/4 tsp salt
  • 1/2 cup + 2 tbsp butter, melted
  • 8 oz light cream cheese, room temperature
  • 1 cup Siggi’s plain 0% yogurt
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1 cup frozen cherries, thawed (juice reserved)
  •  1/2 cup almond meal
  • 1/4 cup walnuts, finely chopped

Directions

Preheat oven to 350 degrees F. Line an 8×8 baking dish with parchment paper. In a large bowl, combine whole wheat flour, oats, flaxseed and 1/2 cup brown sugar. Once those ingredients are mixed together add 1/2 cup melted butter and stir to coat. Press this mixture in the bottom of the lined baking dish. Cook for 10 minutes, let cool before adding cheesecake mixture. For the cheesecake, in a stand mixer or with a handheld mixer, combine cream cheese and yogurt until smooth. Add eggs, 1/4 cup brown sugar, 1 tsp vanilla, cinnamon and 2 tbsp of reserved cherry juice. Spread this mixture over the par-cooked crust. Evenly top mixture with cherries. In a small bowl, combine almond meal, walnuts, 1/2 tsp vanilla and 2 tbsp melted butter. Sprinkle this crumble over the top. Bake cheesecake bars for 40-45 minutes until the top is golden brown and the center is set. Refrigerate overnight before serving.

Number of servings: 9 | Serving size: 1 cheesecake bar
Calories: 400, total fat: 22 g, total carbohydrates: 41 g, dietary fiber: 4 g, sugars: 23 g, protein: 11 g

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What is your favorite dessert with unexpected ingredients? Tell me below!

Raquel

Creamy Avocado Smoothie

This avocado smoothie features coconut water. It’s a great hydrating smoothie for these hot summer days. Coconut water is found in young green coconuts before it matures and is replaced with coconut meat. It is great to drink plain after a long, sweaty workout because it has electrolytes like sodium, potassium, magnesium and phosphorous. It also has carbohydrates that can help you recover after exercising. I like coconut water in the smoothie because it gives it a nice tropical flavor and pairs well with mango and mint. I know you may be thinking avocado in a smoothie is weird, but I promise it makes the creamiest and most refreshing smoothie! Plus I threw a bit of Siggi’s into this recipe!


Creamy Avocado Smoothie

IngredientsDSC_1224

  • 1/2 ripe avocado
  • 1 cup coconut water
  • 1/2 cup frozen mango
  • 1/4 cup plain Siggi’s
  • 1 scoop vanilla protein powder
  • 1 tbsp fresh mint
  • 1 tbsp agave
  • Squeeze lime juice

Directions

Add all ingredients to a blender (I like to add the coconut water last) and blend until smooth!

Number of servings: 1 | Serving size: 1 smoothie
Calories: 343, total fat: 14 g, total carbohydrates: 50 g, dietary fiber: 10 g, sugars: 36 g, total protein: 23 g

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What’s your go to way to use coconut water? Tell me below!

Raquel

Nordic Cooking Class Recap with Siggi’s

Tuesday night I was lucky enough to go to a Nordic Cooking Class with Siggi’s! I ate some amazing food and met some awesome Philly dietitians and RD2B’s. I’ve been eating Siggi’s yogurt for a while now and learning to use it in everyday cooking was so much fun. We started the night with appetizers, some wine, and chit chat. Then we watched as one of the women from La Cucina at the Market broke down a whole salmon and then broke into groups to begin cooking! I helped make the Warm Wild Mushroom Salad so it was obviously delicious. Clearly the menu was to die for – check it out:

Siggis Recap

The Menu

Carrot Ginger Soup with Siggi’s Pumpkin & Spice Skyr
Open Face Smoked Salmon Sandwich with Siggi’s Plain 0% Skyr

Pan-Seared Salmon with Lemon and Chive Infused Yogurt & Fresh Berries with Siggi’s 4% Whole-Milk Plain Skyr
Roasted Root Vegetables & Tarragon Yogurt Sauce with Siggi’s Plain 0% Skyr
Sweet Potato Mash with Siggi’s Coconut Skyr
Warm Wild Mushroom Salad with Siggi’s Plain 0% Skyr

Apples & Cream with Siggi’s Whole-Milk Vanilla Skyr

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Every part of this meal was so yummy and I am now inspired to make some of my own recipes with Siggi’s so stay tuned! In the meantime I’ll just snack on Siggi’s most days as I usually do.

Have you every made a recipe with Siggi’s? If so, what was it? Tell me below!

Raquel

Three Things

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1. BMI or body mass index is a tool used to determine if you’re at a healthy weight. Weight in kilograms is divided by height in meters squared. BMI is a screening tool that is not perfect! But, BMI is correlated with direct measures of body fat so it is still used. The categories are as follows: underweight <18.5, normal weight 18.5-24.9, overweight 25-29.9, obesity I 30-34.9, obesity II 35-39.9, obesity III >40. You can calculate yours here. The issue is that some people fall into an overweight or obese range and are actually healthy. BMI should not be the only factor taken into consideration when determining if someone is of a healthy weight. What do you think?

2. There are many people that believe giving up certain foods or “detoxing” is the answer to their problems. This article is about someone who gave up sugar (not possible), alcohol (okay, possible), grains (just why), dairy (fine), and soy for 30 days. In the end, she says that she had never felt better and that she had more energy than ever before. Good for her. A diet filled with plant foods and lean protein is ideal, but fruit has sugar (yes, it’s natural) and grains, if whole, are filled with health benefits. So before anyone does a crazy detox or restrictive diet think about the empty calories you eat everyday and start by eliminating that.

3. This is so true! Dietitians need quick, easy dinners in a pinch sometimes too. I will definitely fess up to having an Amy’s light in sodium soup or frozen dinner, a Siggi’s yogurt parfait, or my favorite Puffins peanut butter cereal for dinner. Some leftovers from the freezer or a “whatever fruits and veggies I have” smoothie works well too! Just don’t forget about nutrition. You don’t have to spend money on fast food or eating out if you work with what you have.

Raquel

Three Things

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1. Healthy options in checkout lanes may be the next step to hindering those last second cravings. Instead of chips, candy, and sodas being available to grab as you leave a store, imagine some healthier options. I love this idea. Consumers may not be as tempted to make a poor choice and instead pick things like granola bars and fresh fruit. Tip: In a rush, grab a granola bar or a snack from the refrigerated section in convenience stores. Generally, they have some sort of yogurt, cheese and fruit combo, or vegetables with dip.

2. These are the top 10 specialty food trends for 2016. One of them is “convenience foods” which ties in with the article above! My favorite trend would have to be full fat products making a comeback. Case in point: Siggi’s whole milk yogurt. The fig & lemon flavor is amazing and that extra fat makes a creamy product. Don’t be afraid of fat, all foods fit! Balance is key.

3. BuzzFeed always entertains me with their food articles. This one is foods that should never have been invented. Pecan pie and cafe mocha M&Ms sound pretty good if you ask me! Peeps-flavored milk is by far the worst. Wonder how much sugar is in that…

Raquel