Wednesday, July 14, 2010

Vanilla-Mint Yogurt Dip

Well, after all of my house worrying last night, I wasn't sure how today was going to be.  After breakfast though -- which lately has been a yummy combination of berries, Bear Naked Fit granola, raw pumpkin seeds (pepitas), and yogurt -- I checked my Google Reader and saw that one of my recipes was featured on the Tasty Kitchen blog!  That'll certainly brighten your day. :)

Here's the recipe below for my Vanilla-Mint Yogurt Dip, which is perfect for dipping fruit or just eating with a spoon.  If you're like me, you'll like it so much that you could stand in the kitchen eating it out of the bowl you mixed it in.  (Don't judge me for ending that sentence with a preposition.  Dinobaby's about to rip off his Incredible Hulk shirt and my husband is home waiting for his lunch.)

Vanilla-Mint Yogurt Dip

  • 1 cup Plain Lowfat Yogurt
  • 1-½ teaspoon Pure Vanilla Extract
  • 2 Tablespoons Light Brown Sugar, Packed
  • 1 Tablespoon Fresh Mint Leaves, Finely Chopped

In a bowl, mix together the yogurt, vanilla, and brown sugar with a fork.

Wash and dry the mint leaves. (For approximately 1 tablespoon, I used six large mint leaves.) Stack the leaves on top of one another and bunch them tightly into a bundle. Chiffonade the mint by thinly slicing the leaf bundle, creating thin ribbons. You can chop the mint more finely if you like.

Stir the mint into the yogurt mixture and refrigerate.

Serve it with fruit, use it to make into parfaits, or eat it on its own as a refreshing snack with granola!

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