My latest food obsession (among others): Greek yogurt.
I love it on its own…plain, drizzled with some honey, and then I toss in some fresh blueberries, and some bare naked granola. But I’ve been discovering its use in cooking as well, as both a mayo and butter substitute.
I decided to try out using greek yogurt instead of butter a few nights ago when I had a big bushel of ripe Georgia peaches, and a pint of fresh blueberries (also purchased at farmers market) that I needed to do something with…naturally a peach/blueberry cobbler entered my mind especially since its pretty quick and easy and my bed time was near. I am generally not a fan of taking something so natural and deliciously sweet on its own (a la peaches) and covering all that up with loads of sugar and other things, so this recipe I found seemed to nicely follow that idea as well as inject in the recipe other healthy offerings. The end result? A wonderfully delicious, just-right summer dessert.
COBBLER CRUST
½ cup whole wheat pastry flour
2 packages Kashi Go Lean hot cereal or 1 cup instant oats (if you want to skip the oats increase to 1 cup of whole wheat pastry flour)
1 cup pecans, finely ground
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon (or more to taste)
3 tablespoons maple syrup
1 teaspoon vanilla
6 tablespoons thick nonfat Greek yogurt
Combine the dry ingredients in a small bowl and stir well. Cut in the yogurt with your hands until the dough adheres. Stir in syrup and vanilla with a fork. Set aside.
COBBLER
6-8 cups of peaches, peeled and chopped into small chunks
¼ cup whole wheat pastry flour
2 tablespoons maple syrup
1 teaspoon cinnamon
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
1 tablespoon vanilla sugar (optional)
Combine ingredients in an lightly greased 8x10 baking pan. Top with the crust and, if you wish, sprinkle with vanilla sugar. Preheat the oven to 375 F. Bake for 25 minutes or until bubbly.
Let it sit for a few minutes, then serve warm with a dollop of yogurt or vanilla ice cream.
