Tasty Greek Yogurt Mix-Ins for Picky Eaters

I started eating Greek Yogurt years ago because it’s an easy — and good — source of protein. But initially I didn’t like it, at all! I was never a yogurt person, but at the time I was seriously sick of chicken. — & I & my allergic/picky kids are allergic/unwilling/unable to eat many other proteins. (I was never a big meat eater either.) So, I persevered. I tried all sorts of things to make Greek Yogurt taste better to my finicky taste buds; most were failures.

Note: I prefer to use Plain Greek Yogurt (Fat Free), for maximum protein. Occasionally I can only find Vanilla (Fat-Free) at the store. That works too, but with that I use a bit less maple syrup — since Vanilla Greek Yogurt has sugar in it already.

Note 2: These days I usually get the bigger size Greek Yogurt (since it’s cheaper per serving). I divide it up into 6 portions. It takes a bit longer to make 6 at once, but I add all the mix-ins & fridge them in small reusable bowls with lids. Then I just have to stir it all up before eating — which saves time the other 5 days. & saving time & money is a win-win, right?

Note 3: I prefer organic. Especially for dairy… I figure what’s better for the cows is also better for people.

So, here are my favorites (not measuring exactly also saves a bit of time; adjust for your tastes).

Maple Vanilla Greek Yogurt

1 (5.3 oz.) Plain Greek Yogurt (Fat Free)

1 heaping Tablespoon Pure Maple Syrup (not the stuff with corn syrup in it!)

1 overflowing teaspoon Pure Vanilla Extract

Mix well & eat! So simple, right? It took a lot of testing to get here. I’ve never been into honey. & just about everything else I tried still tasted too bitter — even adding sugar & chocolate chips.

The secret here is that maple syrup & vanilla extract are both liquids. — So they blend into the yogurt very well & actually change the flavor of the yogurt. Success!

This worked for me for quite a while — until vanilla got harder to find — & four times as expensive. (There is apparently a vanilla bean shortage.)  So…

Cocoa Maple  Greek Yogurt

1 (5.3 oz.) Plain Greek Yogurt (Fat Free)

1 heaping Tablespoon Pure Maple Syrup

1 heaping Tablespoon Cocoa Powder

This is my new favorite. Maple & cocoa? Trust me, it works. (& the cocoa gives it a touch of caffeine — & fiber.) You just have to blend it very well — & maybe let it sit for a bit. You want the cocoa powder to really dissolve into the yogurt/syrup mixture.

Note: I use a lot of Pure Maple Syrup when baking (while decreasing by half the [organic] sugar called for in a recipe). Maple syrup has a bit of calcium & iron, which makes it a slightly healthier & more natural choice, in my opinion.

Maple Cinnamon Greek Yogurt

1 (5.3 oz.) Plain Greek Yogurt (Fat Free)

1 heaping Tablespoon Pure Maple Syrup

Dash Ground Cinnamon

I use this one once in a while, for a change. It can also be simpler / quicker / easier / less messy when we’re on the go.

Non-Dairy Yogurt

Obviously these recipes won’t work if you can’t have dairy. (You could try them with non-dairy yogurt.)

My dairy allergic child likes blueberry soy yogurt for a quick meal. But that obviously doesn’t work if you can’t have soy.

Note that most other yogurts — and milk substitutes — do NOT have as much protein as dairy or soy.

Read labels, always — for safety — and for nutrition.

 

Disclaimer:  Always refer to your [child’s] physician for recommendations tailored to your [child’s] specific needs.

Check every ingredient, every time.  Manufacturers can and do make changes (don’t you just hate that?).

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