I hesitate to talk about the fact that I am no longer eating refined sugar because I know how annoying it is to listen to on the other end. But the truth is, I have never physically or mentally felt better. If you like sugar and can eat it in moderation, then by all means go ahead and continue what you are doing. I am envious of your ability to not nose dive, never coming up for air, into the chocolate cake, ice cream, and cookies that are in front of you at the office party, or the birthday dinner, or the family gathering, or the weekend BBQ.
Anyway, I still enjoy dessert and will never give up baking, but I limit the the sweeteners to honey, agave, or stevia. And even though it is dessert, I try to keep a balance of protein, fat, and carbs in mind. And so the Strawberry Greek Yogurt with Peanut Butter Pretzel Crumble was born and once you try this easy to make recipe I think you/your tastebuds/your waistline will owe me a “Thank you.”
You are welcome.
Strawberry Greek Yogurt with Peanut Butter Pretzel Crumble
Peanut Butter Pretzel Crumble
15 Peanut Butter Pretzels
4 Tablespoons Peanut Butter
1/4 Cup Oats
2 Tablespoons Agave
1 Teaspoon Cinnamon
1/2 Teaspoon Vanilla Extract
Strawberry Greek Yogurt
1 Cup Greek Yogurt
1 Cup Strawberries (fresh or frozen)
1.To make the crumble: put all crumble ingredients in a blender or food processor. Pulse together until finely chopped. Some chunks are ok. The crumble will be sticky and create clumps.
2. To make the yogurt: put the yogurt and strawberries in a blender and mix until well blended.
3. Put yogurt in cups or bowls. Top with crumble. (You will have leftover crumble that will stay fresh in a ziplock bag for weeks!)