Why it’s good for you: Greek yogurt counts toward your daily dairy intake, and it packs plenty of protein to keep you full for longer.
How to eat it: Add walnuts and banana for a supernutritious breakfast
Serving size: 6 oz.
Recipe: Dr. Janet’s Pumpkin-Pie Yogurt Snack
Yield: 1 serving
1 6-oz. container of 0% (fat-free) Greek yogurt
¼ cup canned pumpkin puree (no sugar added)
2 packets Splenda with fiber (or sweetener of choice)
¼ teaspoon pumpkin-pie spice
2 tablespoons fat-free whipped cream
1 tablespoon chopped (diced) walnuts
Mix all ingredients together; top with whipped cream and walnuts if desired.
Nutrition per serving:
Fat: 5 g
Cholesterol: 0 mg
Sodium: 70 mg
Carbohydrates: 16 g
Dietary fiber: 3 g
Sugars: 10 g
Protein: 17 g
Recipe from Janet Bond Brill, Ph.D., R.D., LDN, author of Cholesterol Down, Prevent a Second Heart Attack and the upcoming Blood Pressure Down
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