Easy Yogurt Dip with Honey, Cinnamon and Vanilla
I recently did a seminar with my community at Savannah Bee Company and we talked all about the nutritional benefits of honey. Since my area of expertise falls within digestive health and sports nutrition, I focused on these areas while also including the suggested benefits relating to cardiovascular health. Specifically, honey has demonstrated antioxidant, anti-inflammatory and antimicrobial properties and it also acts as a prebiotic, meaning it can feed our gut microbes (this is why it is eliminated in the elimination phase of the low FODMAP diet for IBS - it is so fermentable)! However, have no fear my #lowfodmappers - this dip can easily be altered to be suitable for a low FODMAP diet with the use of a lactose-free yogurt (such as Green Valley Organic) and swapping the honey for maple syrup for an equally sweet and delicious taste. We served this dip with fruit for a a gut-healthy, delicious mix of prebiotics and probiotics! This simple dip takes less than 5 minutes to make and is the perfect snack, dessert or food for entertaining.
Ingredients (yields 4 one-quarter cup servings):
1 C plain Greek or Skyr style yogurt (choose fat percentage based on your preference and needs)
2 Tbsp honey (I used Savannah bee Company Tupelo honey, which was delicious!)
1 tsp cinnamon
1/8 tsp vanilla extract
1. Place yogurt to a medium sized bowl.
2. Add remaining ingredients (honey, cinnamon, vanilla extract) and mix until ingredients are well combined. Serve with fruit, a cracker or graham cracker (GF if needed) or enjoy on its own!
*This will stay in an airtight container in the fridge for about 3 days.
*Please Note: If you need to avoid all possible sources of cross contact, such as in the case of celiac disease, I recommend using certified gluten free ingredients
Nutritional Analysis Per Serving:
Calories 67 calories, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrates 11 g, Fiber 0 g, Protein 6 g, Sodium 23 mg, Calcium 83 mg
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