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

Directions

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.

More about: , ,

You Might Also Like:

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger