*****************************************************Here in our household, we've all been trying to eat more yogurt these days, ever since a recent Harvard study concluded that yogurt was the best food for long-term weight loss. Apparently, the study found that not all calories are created equal. So one could theoretically eat the same number of calories of yogurt as another might eat in, say, french fries, and the former would lose weight while the latter gained weight.
Interesting, you may say. Tragic, if you ask me.
Since the same study also found potatoes to be the worst food for keeping off weight gain. Hard to swallow as that may be, I can't pretend that the finding was really a surprise. Deep in my gut I always suspected my faulty logic of replacing lunch or dinner with a giant bag of chips wasn't good weight-loss practice (although I frequently pretended it did). So guilty was I about my unhealthy potato habit (and also for all the times I've used chips to bribe the kids) that I immediately declared our home a potato-free zone for a year. Yes, that means no chips, french fries, mash or hash for 365 days. I think this might be the hardest dietary choice I have ever made in my life. If it makes no difference to our health or weight in a year, you can be assured I will resume my chip habit.
At the same time, I also decided we could all try to consume more yogurt.
I was mulling over a healthy-ish dessert/supper option for tonight (not many, I can assure you) when I chanced upon this Blueberry Yogurt Brûlée in an old copy of Delicious Magazine. Not only did it look delicious, it was also easy, and more importantly, guiltless. How great is that.
I LOVE that it uses Greek yogurt, which is richer and creamier and therefore feels absolutely sinful in its luxuriating unctuousness while being absolutely not. A most lovely contradiction. Apparently, Greek yogurt is also healthier than regular yogurt, as it contains more protein and less carbs - all the more reason to make the switch.
The additional step of cooking the blueberries lightly in honey, really helps the flavours to meld together much better than merely folding in fresh berries (which is what I usually do for breakfast). Sprinkled atop the yogurt, the velvety muscovado sugar turns into a beautiful, dark, caramelly syrup, which I slurp up (and pretend is toffee sauce). Good quality manuka honey, with its unique woody, caramel notes, also makes a real difference to this dessert (so don't use the cheap stuff).
Great as a simple dessert, and refreshing for breakfast. At 112 calories per serving, guiltlessness really doesn't get much better than this.
Recipe for Blueberry Yogurt Brûlée
(by Joy Skipper, Delicious Magazine)
This is a healthier take on crème brûlee which, because of the high cream content, is extremely high in saturated fat. Using yogurt instead of cream makes for a lighter, yet still delicious end to the meal. Serves 4
2 tsp manuka honey
250g Greek yogurt
4 tsp dark muscovado sugar
- Place the blueberries and manuka honey in a small saucepan and heat gently, until the juices of the blueberries start to run and the fruit softens slightly. Remove from the heat and spoon the fruit and juices into 4 individual serving bowls (about 125ml). Leave to cool.
- Spoon the yogurt over the blueberries and sprinkle each bowl with 1 tsp of the muscovado sugar. This will melt and turn syrupy. Place the bowls in the fridge to chill until ready to serve.
Per serving: 112kcals, 3.8g fat (2.6g saturated), 3.6g protein, 9.5g carbs, 14.4g sugar, 0.2g salt
(This dessert was submitted for Sweets for a Saturday Party #25)