‘Tis the season for decadent foods.
So we when we saw these recipes from Yoplait that have nutritional value and feature fall flavors, we thought they were worth sharing.
They use the company’s new seasonal flavors,
Yoplait Light Pumpkin Pie and Yoplait Original Apple Crisp.
Apple Chips with Salted Caramel Yogurt Dip
Prep Time: 10 Minutes
Start to Finish: 1 Hour 10 Minutes
1 large Granny Smith apple
1 tablespoon fat-free caramel topping
1/4 teaspoon coarse sea salt
1 container (6 oz) Yoplait Original 99% Fat Free apple crisp yogurt
2 tablespoons chopped walnuts
1. Heat oven to 275°F. Line cookie sheet with cooking parchment paper.
2. Using sharp knife, cut apple into very thin slices (about 1/8 inch). Place on cookie sheet.
3. Bake 30 minutes; quickly turn slices. Bake 30 to 40 minutes longer or until golden brown and crispy. Cool on cookie sheet (apples will continue to crisp up).
4. Meanwhile, in small microwavable bowl, microwave caramel topping uncovered on High 30 seconds. Stir in salt. Place yogurt in small bowl, and drizzle with salted caramel. Top with chopped walnuts. Serve dip with apple chips.
Apple Crisp Refrigerator Oatmeal
Prep Time: 10 Minutes
Start to Finish: 8 Hours 10 Minutes
Oatmeal
1/4 cup old-fashioned oats
1 container (6 oz) Yoplait® Original 99% Fat Free apple crisp yogurt
1 teaspoon chia seed, if desired
Toppings, if desired
1/4 cup chopped Granny Smith apple
1/8 teaspoon ground cinnamon
2 tablespoons chopped walnuts
1. In half-pint canning jar (or other resealable container), pour oats and yogurt. Top with chia seed; carefully stir to mix thoroughly.
2. Cover; refrigerate about 8 hours. When ready to serve, sprinkle with toppings.
Mini Pumpkin Pie Yogurt Cheesecakes
Prep Time: 20 Minutes
Start to Finish: 4 Hours 20 Minutes
Crust
1/2 cup crushed gingersnap cookies
1 tablespoon margarine or butter, melted
Filling
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup pumpkin pie mix (not plain pumpkin)
1/2 teaspoon unflavored gelatin
2 tablespoons hot water
1/2 teaspoon vanilla
1 container (6 oz) Yoplait Light pumpkin pie yogurt
1/2 teaspoon pumpkin pie spice, if desired
1. Heat oven to 375°F. Place mini foil baking cup in each of 12 mini muffin cups. Spray bottoms of cups with cooking spray.
2. In small bowl, mix crust ingredients. Press 1 1/2 tablespoons mixture in each cup.
3. Bake about 5 minutes or until just starting to turn golden brown. Cool about 5 minutes while making filling.
4. In medium bowl, beat cream cheese and pumpkin pie mix with electric mixer on medium-high speed until blended. In small bowl, stir gelatin into hot water, stirring until dissolved. Add to cream cheese mixture; beat until combined. Add vanilla and yogurt; beat until thoroughly combined. Spoon 2 tablespoons filling into each cup. Sprinkle with pumpkin pie spice. Refrigerate about 4 hours or until set.
12 mini cheesecakes
Pumpkin Pie Yogurt Smoothies Prep Time: 5 Minutes
Start to Finish: 5 Minutes
Smoothies
1 container (6 oz) Yoplait Light pumpkin pie yogurt
1 cup crushed ice
1/2 cup pumpkin pie mix (not plain pumpkin)
1/4 cup fat-free (skim) milk
Toppings, if desired
2 tablespoons fat-free whipped topping
Dash pumpkin pie spice
1. In blender or food processor, place smoothie ingredients. Cover; blend on high speed about 1 minute or until smooth.
2. Pour into 2 glasses; top with toppings. Serve immediately.
2 smoothies (1 cup each)
1 Smoothie: Calories 130 (Calories from Fat 20); Total Fat
