I make it a point to eat yogurt everyday. Yogurt has so many health benefits! Everything from weight management, to digestive health, to healthy skin, nails, and hair, yogurt does it all. I’ve had my fair share of health concerns and yogurt has seriously regulated my system. I love yogurt, but in keeping with my quest to decrease the amount of sugar I consume, I’ve been paying special attention to the amount of added sugar in popular yogurt brands. Surprisingly enough, some yogurt brands have more added sugar than ice cream! Double U, Tee, Eff!
As for me, I’ve settled on Siggi’s yogurt which is totally amazing and has just 8 grams of added sugar as opposed to some of the brands that have over 30 grams per serving. Everytime I go to the store, I stock up on Siggi’s. In fact, if after reading this post, you go to the store and there’s no Siggi’s left on the shelf, I apologize in advance because it was probably me that bought them all… Also, If you happen to see Siggi vacationing on the French Riviera, or some beautiful tropical island, you can tell her that I said you’re welcome. I’m pretty sure I’m financing that trip.
As absolutely wonderful as yogurt is, I admit it can get a bit boring when you eat it Every. Single. Day. That is unless you have an arsenal of add-in ideas to take your yogurt from drab to fab! This is seriously the list to end all lists of yogurt toppings. I have tried every single one of these bad boys and let me tell you, these toppings take yogurt to a whole new level. Guilt-free, fine-yogurt-dining, y’all! You must try these!
Toss together pitted and quartered peaches with a pinch of cardamom and drizzle of maple syrup. Roast in 350°F oven until tender. Eat warm or at room temperature over yogurt with chopped pecans.
***Roast extra peaches and keep refrigerated in a sealed container so you can use them throughout the week.
Coarsely grate carrots and toss with honey and cinnamon. Spoon over yogurt and sprinkle with chopped walnuts.
Stir lemon juice and a dash of almond extract into yogurt. Sprinkle with poppy seeds.
Pit and coarsely chop cherries. Add to a saucepan with a few tablespoons of full-bodied red wine and a pinch of sugar. Simmer until the liquid is thickened, then cool and serve over yogurt.
***Cook extra cherry-wine sauce and keep refrigerated in an airtight container so you can use it throughout the week.
Whisk together honey, orange juice, and orange zest. Drizzle over yogurt, and sprinkle with chopped crystallized ginger and chopped pistachios.
***Make extra honey-orange sauce and keep in the fridge in an airtight container so you can use over the next few days.
Swirl honey into yogurt. Top with coarsely chopped almonds and apricots. Drizzle with additional honey.
Wrap whole sweet potatoes in aluminum foil and roast in a 375°F oven until tender. Peel and mash with a drizzle of maple syrup. Dollop on top of yogurt and sprinkle with hazelnuts.
***Roast extra sweet potatoes to make extra potato-maple mash and then keep in the refrigerator in an airtight container to use throughout the week.
Whisk together lime juice, zest, and agave. Slice fresh sweet corn kernels off the cob. Toss with lime mixture and sprinkle over yogurt.
***Make extra topping and keep in the refrigerator in an airtight container to use throughout the week.
Toast large flaked coconut in a 350°F oven until lightly browned and fragrant. Cool slightly. Stir cocoa powder into yogurt and top with the toasted coconut and chocolate shavings.
In a bowl smash together half of the blueberries with fresh lemon juice and a sprinkle of granulated sugar. Swirl gently into yogurt. Top with whole blueberries and lemon zest.
***Make extra blueberry sauce and store in the fridge in an airtight container so you can use throughout the week.
Stir vanilla extract into yogurt. Top with diced fresh strawberries. Sprinkle brown sugar and coarsely chopped pecans over top and serve.
Mash banana and cinnamon together with a fork until smooth. Swirl gently into yogurt and top with finely chopped peanuts (or pecans).
***Make extra banana-cinnamon mash and store in the fridge in an airtight container so you can use for the next few days.
Stir lime zest and lime juice into cajeta. Swirl the lime-cajeta into yogurt and top with diced kiwi and sliced fresh mint. [Cajeta is a goat milk caramel sauce, but if you can’t find it, feel free to use regular caramel sauce]
Whisk together balsamic vinegar and maple syrup in a bowl. Add the berries and set aside to macerate for 30 minutes. Spoon over yogurt.
Halve fresh or dried figs. Drizzle the cut sides with honey and place, cut sides down, in a hot skillet. Caramelize for 2 minutes. Top yogurt with figs, drizzle with olive oil and sprinkle with sea salt.
Swirl pumpkin butter into yogurt and top with shards of graham crackers and pumpkin seeds.
There’s something on this list for everyone for sure. These combos aren’t just for yogurt either! Get creative and amp up your oatmeal, waffles, or toast!
If you’re more of an ice cream lover and you’re trying to stay away from all of that sugar, you absolutely must check out this 30 Days of Nice Cream series for a totally healthy and satisfying alternative to traditional ice cream!