Since yesterday was Fat Tuesday it would probably be more appropriate to post a recipe full of eggs, cream, bacon, butter or other digestible forms of animal lard, but instead you’re getting something moderately healthy that I created for Yoplait Lactose Free Yogurt.
First, let’s get one thing straight. I love lactose. Just as I love carbohydrates and gluten and peanuts and everything else that the food industry has deemed to be an evil allergen. I am not on a soapbox today because I was paid to create a recipe. Because I love all things edible, I enjoy learning how to cook with different ingredients. I’ve experimented with gluten-free pasta, Truvia and other ingredients that don’t find their way into my kitchen on a regular basis.
And nor will they ever again, particularly the gluten-free pasta. Sorry, gluten-free pasta. This yogurt on the other hand, was just as delish as any other Yoplait variety I’ve tried (I’m always partial to vanilla).
You could certainly make this recipe with regular, lactose-laden yogurt and no one would be any wiser (unless they, you know, can’t digest lactose). And for all inquiring minds, yes, I was compensated to develop this recipe for Yoplait but opinions here are my own.
Peanut Butter Yogurt Dip
What You Need:
1 cup (about 2 containers) of Yoplait Lactose Free Vanilla Yogurt
2 tablespoon creamy, no-sugar added peanut butter
2 teaspoons honey
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Combine all ingredients in a food processor and pulse until combined. Serve with your favorite sliced fruit or graham crackers for dipping.Print This Recipe