National Nutrition Month Day 30: The Greek Yogurt Kitchen

National Nutrition Month Day 30: The Greek Yogurt Kitchen

For day 30 of National Nutrition Month, it’s my cookbook The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day. Many folks eat Greek yogurt for breakfast or as a snack, but you can do much more with it. The Greek Yogurt Kitchen highlights 131 ways you can use Greek yogurt including ice pops, marinades, dressing, muffins, bread, and dips.

Gena, I know you were around when I was taste testing many of these recipes and of course you are mentioned in my acknowledgement, but just another thank you for helping me during this crazy time!

I highlighted the Vanilla-Lover Cupcakes from The Greek Yogurt Kitchen, which is one of my favorites!

Vanilla Cupcake-6631

Vanilla-Lover Cupcakes

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins

For the cupcakes
1 ¼ cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup (B/c stick) unsalted butter, melted
¼ cup unsweetened applesauce
¼ cup nonfat vanilla Greek yogurt
¾ cup granulated sugar
1 cup low-fat milk
3 large eggs
1 teaspoon vanilla extract

For the vanilla bean frosting

1/2 cup heavy whipping cream
2 tablespoons granulated sugar
2 whole vanilla beans
12 fresh raspberries, for garnish

1. Preheat the oven to 350°F. Insert paper liners in a 12-cup cupcake tin and set it aside.
2. In a medium bowl, sift together the all-purpose flour, pastry flour, baking powder, baking soda, and salt. In a large bowl, whisk together the melted butter, applesauce, and yogurt. Add the sugar and stir to combine. Add the milk. Then add the eggs, one at a time, whisking until each one is incorporated into the batter. Stir in the vanilla extract. Slowly add the dry ingredients to the wet, folding gently until completely combined. Scoop a heaping ¼ cup of the batter into each cupcake liner. Gently tap the tin against the counter several times to remove any air bubbles.
3. Place the tin in the oven and bake until a toothpick inserted in the center of a cupcake comes out clean, about 25 minutes. Remove the tin from the oven and set it aside to cool for 5 minutes; then transfer the cupcakes to a wire rack to cool completely.
4. Meanwhile, to make the vanilla bean frosting: Combine the whipping cream and sugar in a medium bowl. On a cutting board, split the vanilla beans in half lengthwise. Then, using the tip of the knife, carefully scrape out the seeds and add them to the cream. Using an electric stand mixer or handheld mixer, whip until stiff peaks form, about 5 minutes.Top each cooled cupcake with 1 tablespoon of the whipped cream frosting and garnish with a raspberry. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

Serves: 12

Serving size: 1 cupcake with 1 tablespoon frosting and 1 raspberry

Nutrition Information (per cupcake): Calories: 230; Fat: 9 grams; Saturated fat: 6 grams; Trans fat: 0 grams; Carbohydrates: 33 grams; Sugar: 17 grams; Sodium: 173 milligrams; Fiber: 1 gram; Protein: 5 grams; Cholesterol: 71 milligrams

Recipes from THE GREEK YOGURT KITCHEN by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.

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