Baking & Dessert

By Lindsay Hunt | June 9, 2011

Photo: Lindsay Hunt

One of my favorite treats during high-school was-looking back on it-sinful as could be. On the surface it seemed harmless, almost as if it were just a bowl of vanilla yogurt, but in reality, it was sour cream mixed with brown sugar to make a heavy, calorie-laden dessert. You already know about my love for Greek yogurt, so I guess it should come as no surprise that I’ve adapted that heavy dip into a light and delicious summer treat.

Photo: Lindsay Hunt

With the addition of a little cinnamon and vanilla extract, you don’t need to rely on a lot of sugar to get great flavor. This is a time when it’s worth splurging on those first of the season farmers’ market strawberries. I loved every last one in my $6 pint. And, just to make sure it was worthwhile, I counted how many came in the basket: 72! Yes, some were small, but that variety is what made these berries so beautiful, and on average, each strawberry only costs 8.33 cents! That’s not bad considering a supermarket pint of berries that probably were picked early, shipped far, and cost you at least four dollars, and only contains ten white-on-the-inside fruits.

Photo: Lindsay Hunt

So splurge on the berries, and know that you won’t be splurging on calories. Non-fat Greek yogurt has only 130 calories per cup, so you can dip and re-dip until all 72 berries are gone.

Makes 1 cup

Photo: Lindsay Hunt

  • 1 cup non-fat Greek yogurt
  • 2 tbsp brown sugar, plus for garnish
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Strawberries, for serving


In a small bowl, combine the yogurt, brown sugar, vanilla, and cinnamon. Beat with a whisk or fork until smooth and creamy. Transfer to a serving bowl and garnish with a dusting of brown sugar. Serve with strawberries.

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