Health & Fitness

Yogurt put the “Y” in YUM!

When I think of yogurt I can’t help but mutter, “Yum”! It comes in an abundance of flavors and is great for our health!  One of the big reasons why yogurt is recognized as a healthy food is because of probiotics, which can help conditions like lactose intolerance, constipation, diarrhea, colon cancer, and bowel disease. Often many of us who are lactose intolerant are able to enjoy yogurt without the bloating, discomfort, or gas, because of the low amount of actual lactose and high amounts of bacteria that helps digestion. Using yogurt can be a great twist and a healthy substitute in cooking! If you’re baking, instead of the usual butter or oils, try plain or lightly sweetened yogurt. On baked potatoes or tacos, use plain Greek yogurt to replace sour cream, it tastes just as good!  Packed full of Vitamins such as B12, it also makes it beneficial, as long as you keep the sugar content in check by remembering two things:

  1. Unsweetened yogurts are best, but sweetening them with natural sweeteners such as bananas, blueberries, and raspberries can make all the difference for your sweet tooth!
  2. Don’t reach for the pre-made and packaged parfaits, they are always loaded with extra unneeded sugars.

Want to make a dish that takes yogurt from ordinary to extraordinary? Try this simple breakfast tart and have fun assembling the beautiful display with fruits using yogurt as the main ingredient.

Beautiful Breakfast Tart (Gluten Free)



1½ cup Bob’s Red Mill, Gluten Free Old Fashioned Rolled Oats

1 cup mixed chopped nuts and seeds (Example: Almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds)

5 Tbsp butter, melted

¼ cup honey

1 Tsp vanilla extract

3 cups Greek yogurt, coconut yogurt, or almond yogurt (If your yogurt is loose, strain it first)

Assorted sliced or whole fruit for topping


  1. Set oven to 325F
  2. Mix the oats, nuts and seeds, melted butter, honey and vanilla together in a bowl until everything is thoroughly coated.
  3. Press the mixture into a greased 10” tart pan with a removable bottom (or a pie plate). Use a measuring cup to help press the granola evenly across the pan and up the sides.
  4. Bake for about 15 minutes, until lightly golden. Let cool. You can make the crust ahead if you want to and fill it the next morning just before serving.
  5. Fill the tart with yogurt, and smooth out evenly.
  6. Arrange the fruit on top.
  7. Serve Immediately.

Recipe from: