By Gina LaGuardia

When we heard about Toby Amidor’s new cookbook, “The Greek Yogurt Kitchen,” we were instantly intrigued. You see, we love the “superstar food,” as Amidor, a clinical dietician, refers to it. And it’s not just because of its taste. Greek yogurt is made using the centuries-old technique of straining out the watery liquid (whey) in yogurt, Amidor explains, resulting in a thicker, richer and tangier product. Better yet, she adds, “the removal of whey results in less sugar, fewer carbohydrates, more protein and less lactose.” Not to mention the probiotic benefit of Greek yogurt helps promote a healthy gut.

And, since Greek yogurt is an ideal substitute for high-fat sour cream, mayo, butter and oil, it’s no wonder we got all excited when we heard about all the amazing recipes (133 to be exact!) you can use Greek yogurt in to prepare healthier versions of our favorite dishes. Some of our favorites from this book now topping our cookbook stack: Spinach Macaroni Bake, Banana Walnut Muffins, Coconut Lemon Cookies and Tropical Island Ice Pops.

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Oh, and this Lemon-Blueberry Stuffed French Toast(yum!) …

Ingredients:

Cooking spray

1 cup nonfat milk

4 large eggs

1 tablespoon vanilla extract

½ teaspoon ground cinnamon

½ loaf challah bread, preferably whole wheat

1 ¼ cups fresh or frozen blueberries (thawed if frozen)

¼ cup nonfat lemon Greek yogurt

1 tablespoon confectioners’ sugar

 

Directions:

Coat a large skillet with cooking spray. Heat it on the stove over medium-low heat.

In a medium bowl, whisk together the milk, eggs, vanilla extract, and cinnamon. Cut the challah into eight ½-inch-thick slices. Submerge half the slices in the egg mixture, being sure to moisten both sides. Then place soaked slices on the heated skillet and cook until golden brown, about 7 minutes. Flip and cook on the other side until browned, about 5 minutes. Remove from the skillet and keep warm. Spray skillet with cooking spray and repeat with the remaining challah slices.

To make the filling, mash the blueberries and lemon yogurt together in a small bowl.

To assemble each stuffed French toast, place 1 piece of French toast on a plate. Spread ¼ cup of the lemon-blueberry mixture over the bread. Top with another piece of French toast, and slice in half. Just before serving, sprinkle the confectioners’ sugar evenly over the stuffed French toast.

Stuffed French Toast

SERVES: 4

SERVING SIZE: 1 stuffed French toast

NUTRITION INFORMATION (PER SERVING):

  • Calories: 379
  • Total Fat: 9 grams
  • Saturated Fat: 3 grams
  • Protein: 19 grams
  • Total Carbohydrates: 53 grams
  • Sugars: 19 grams
  • Fiber: 6 grams
  • Cholesterol:232 milligrams

Sodium: 438 milligrams

 

 

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