Football Friday: Greek Yogurt Fruit Dip

Greek Yogurt Fruit Dip | Domesticated Academic

Nutella and peanut butter met non-fat greek yogurt and it’s been a beautiful relationship ever since…You’ll love this because you still get lots of hazelnut and peanut buttery flavor without eating it straight from the spoon and adding in some protein packed non-fat greek yogurt. Think: slightly less guilt. This is a great dip to add to any tailgate or potluck to offset all of the amazing fatty snacks and can double as dessert in a pinch.

Greek Yogurt Fruit Dip | Domesticated Academic

I love these two variations because they’re smooth, creamy, and not too heavy tasting. Don’t get me wrong, eating peanut butter out of the jar is a favorite past time of mine, but it’s not always the healthiest choice I make. This helps me eat some of my favorite indulgences without feeling so bad about it later. I also love anything that’s smooth and creamy (har-dee-har-har….i’m 12 on the inside) including: pudding’s, ice cream, milk shakes, etc… so this satisfies that mouth feel.

Greek Yogurt Fruit Dip | Domesticated Academic

You’ll need:

10 min.

  • 1 cup non-fat greek yogurt
  • 1/2 cup peanut butter


  • 1/2 cup hazelnut spread (nutella)
  • fruit
  1. This recipe is simply a 2:1 ratio.
  2. Put greek yogurt in a bowl.
  3. Add in the peanut butter or the hazelnut spread.
  4. Mix well.
  5. Serve chilled with cut fruit.
  6. You can mix both the peanut butter and hazelnut spread together with the yogurt. It’s up to you!

Bite Sized Spinach Dip Cups | Domesticated Academic

Mini Spinach Dip Cups

Crock Pot Crab Dip | Domesticated Academic

Crock Pot Crab Dip


Grilled Peaches

grilled peaches |domesticated academic

You’ll love these peaches because they only take ONE ingredient and can add that “wow” factor to any summer cook out. The hardest part will be trying to make sure the ice cream remains frozen until dessert in this heat! The second hardest part was photographing this…ice cream melts. It also seems to melt even faster when you’re trying to set up a shot! I gave up and grabbed what I could. You can send me hate mail if these aren’t ‘food gawker worthy’ b/c I’m over it…I wanted to eat them more…..

grilled peaches |domesticated academic

I wish this recipe were more difficult. Really. Even the most novice chef can whip up these delicious, naturally sweet jewels of summer and get rave reviews. The grill brings out the natural sugar in the peaches and a drizzle of honey can balance you out if they’re still not sweet enough for you. A scoop of vanilla ice cream and you’ll be the star of your own show!

You’ll need:

15 minutes

  • 4 peaches
  • Optional: honey, ice cream, mint, almost anything
  1. Heat the grill to medium high heat.
  2. Slice peaches and remove pit. Peaches can be halved or sliced into quarters, use your best judgment.
  3. Place peaches flesh side down on the grill. If you’ve quartered them, you’ll have to flip them once.
  4. For halves, grill for 3-5 minutes until peaches get soft(er) and get nice grill marks.
  5. For quarters, grill 2-3 minutes on each side and turn once.
  6. Remove from grill.
  7. Serve warm with ice cream or a simple drizzle of honey.
  8. They really are divine.

Grilled Bananas | Domesticated Academic

Grilled Bananas

Healthy Flatbread Pizza | Domesticated Academic


Healthier Flatbread Pizza



Grilled Bananas

Grilled Bananas | Domesticated Academic

SMILE! Summer dessert time!  You’ll love these bananas because you can make them and enjoy warm, grilled bananas with some ice cream or other fresh fruit without turning on the stove or oven. Hey grill season! what’s up? I missed you!!!

This works well with a banana that’s a bit more firm (AKA–the ones without the brown skin that are on their death bed) 😀

  • 2 ripe bananas
  • 1/4 cup sugar
  • 2 Tbsp cinnamon
  • fruit to garnish
  • ice cream
  • whipped cream
  1. Heat the grill or have it on and hot from the meal.
  2. Mix cinnamon and sugar in a shallow dish so you can coat the bananas.
  3. Peel bananas and slice lengthwise.
  4. Dip in the cinnamon sugar mixture.
  5. Place the bananas on the grill and cook on each side over medium heat for 3 minutes on each side.
  6. Serve warm with fresh fruit or ice cream or however suits you! It’s like bananas foster in your mouth!

Lemon Ice | Domesticated Academic

Lemon Ice

Cheesecake Ice Cream | Domesticated Academic

Cheesecake Ice Cream

Citrus Syrup Fruit Salad

Citrus Syrup Fruit Salad | Domesticated Academic

Spring is here! I hope to stay–she’s been playing hard to get with her random snow storms, crushing my spirit and my bulbs in front of my place. In fact, she’s kind of holding out on me!

I made this pioneer woman inspired fruit salad for FEASTER (sorry, i’m not into easter due to several reasons, none of which i want to discuss on this blog post, but know that feaster was a celebration of multiple belief systems with mighty good food) and the bowl was empty before I had chance to get seconds, leading me to believe one of a few things:

  1. it didn’t suck
  2. the zombies are coming
  3. everyone at the meal hated fruit

Since it was clear that everyone hated the fresh fruit I had cut up that morning without cutting my fingers off, I figured it was good enough to share with the masses. PW: she’s got time for this stuff. I don’t. PW: she makes real money off her blogs/cookbooks/shows. I don’t. See the difference? I like to keep it simple in the old kitchen. No really, my kitchen is old. PIC and I can’t be in there together cooking b/c of it’s suckiness and small size. (that’s what she said. i’m done now).

Citrus Syrup Fruit Salad | Domesticated Academic

This recipe can be made several ways, depending on your availability of fresh fruit. I totally understand that you may not have ready access to fresh fruit due to the time of year, the cost, or you live in a less than desirable place to get whole pineapples at a moments notice. Use this recipe as a guide and DEFINITELY make the simple syrup to pour over it. You won’t regret the simple syrup.

You’ll need:

  • 1/2 cup Sugar
  • 1/2 cup Water
  •  Juice Of 1 Orange
  •  Zest Of 1 Orange
  • 1 teaspoon vanilla extract
  • 4 pints Strawberries, Hulled And Halved (frozen is also fine if not available fresh)
  • 1 pint Blueberries or Blackberries
  • 2 cups Grapes, Halved (red or green are fine)
  • 2 cups fresh pineapple, cubed & cut into bite size pieces (canned or frozen is also fine)
  1. Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine.
  2. Bring to a boil, then turn the heat to low and simmer for 10 minutes to thicken slightly.
  3. Set aside to cool, then store in the fridge until cold.
  4. Strain the syrup to remove the zest if you don’t want it in your fruit salad. 
  5. Pour over bowl of fresh fruit. Mix to combine.

Bite Sized Spinach Dip Cups | Domesticated Academic

Bite Sized Spinach Dip Cups

Individual Berry Shortcakes | Domesticated Academic

Red, White, & Blue Berry Shortcakes

Mango Guacamole

Mango Salsa | Domesticated Academic

You’ll love this because it’s full of healthy fats, fruit, smooth, slightly sweet, and is like a Mexican vacation in your mouth. Just don’t drink the water. My grocery store was having a ‘mega sale’ on mangos and the impulse shopper in me bought about 8 of them without thinking about who was going to eat them all or what would happen when they all ripened at the same time, on the same day, and at approximately the same time. Thanks ethylene gas….not really.

So, I was a good sport, I ate a bunch of them but had two sad souls left. They ripened at approximately 4:56 on a Tuesday and then it was all down hill from there. I realized that unless I wanted to eat them in one sitting or do something with them, I was going to have to cut them up no matter what. Incidentally, avocados are also something that live in my house on a regular basis. So, when staring at my counter and seeing the situation, I decided the two should get tossed in the same bowl.

You’ll need:

10 min.

  • 2 ripe mangos
  • 2 large ripe avocados
  • 1/4 c. onion
  • 1/4 c. chopped cilantro
  • 2 tablespoons lime or lemon juice
  • salt/pepper
  1. Pit and chunk the avocados into a bowl.
  2. Slice and chunk the mango into the same bowl.
  3. Add the chopped onion, cilantro, and citrus juice on top of the mixture.
  4. Mix together.
  5. Add salt/pepper to taste.
  6. Serve fresh!

Peach Mango Salsa | Domesticated Academic

Peach Mango Salsa

Strawberry Guacamole | Domesticated Academic

Strawberry Guacamole

Corn Salsa | Domesticated Academic

Corn Salsa

My Mema’s Stove Top Applesauce

Did you know that bees will sting apples just so they can poke a hole in them to rot?  The bee will come back once the flesh is soft enough and begin eating the brown flesh. Boom–you learned something today. So, when you see an apple with a hole and brown flesh, it’s just usually a bee that knew it would make an awfully good snack. I love agriculture and the eco-system.

One of my grad students handed me a bag of fresh apples that fell from her tree at home and this quick applesauce came to mind first.  My Mema used to whip up fresh, warm, spicy applesauce ALL OF THE TIME in about 15 minutes + a few minutes to peel the apples.  I realize the crock pot might be a great way to make it and forget about it, but 15 minutes is like immediate satisfaction in my book.  I can remember my Mema whipping this up to accompany pork roast, for topping vanilla ice cream, or just to eat.  Crock pot applesauce seems to be all the rage lately.  I can’t help but wonder, why the hell are people waiting all damn day for it?

We grew up canning and freezing so I can recall days spent in the kitchen peeling apples, peeling skin off of tomatoes, and cutting fresh corn off the cob to freeze.  Sometimes, growing up poor and in agriculture has its’ advantages because today, I can’t get enough of ways to make summer produce last longer.

The apples my student gave me were not perfect looking and a little on the small size (that’s what she said ;)). However, upon closer inspection, I knew they would make good sauce.  I peeled these, chunked them right into a sauce pan, and added the sugar and spices.  I boiled these on medium high for 15 minutes and voila–applesauce.  Can’t get much easier.  If you’re looking to make this for babyfood, you could throw it in the blender and cook it without any of the sugar and spice for a baby’s tummy or omit the sugar for someone who has dietary restrictions or if the apples are sweet enough.  Splashing in some orange juice would also add a nice flavor to this, but I didn’t have any.  I gave up drinking orange juice years ago because of the extra sugar content.

Play with this to make it your own taste. Don’t be afraid.

You’ll need:

15 min. + prep time

  • 2-4 c. peeled, chunked apples
  • 1/4-1/2 c. water or orange juice
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. all spice
  • 1/4 tsp. ginger
  • sugar or other sweetener as needed
  1. Put all ingredients into saucepan.
  2. Boil for 15 min.
  3. Use a potato masher to break up the apples to your liking or make it more ‘sauce like.’
  4. Enjoy warm, cool, or freeze this once it cools in freezer bags for enjoyment all winter!

Strawberry greek yogurt coffee cake

I love coffee cake.  You know you love it too. This recipe is moist, dense, and perfect for any meal, not just breakfast.  For the record, this is excellent with my heavenly iced coffee in case you were wondering. I wanted to make a coffee cake that was still a real treat and cut out some of the extra fat by subbing in my ‘go-to’ Chobani non-fat greek yogurt. (Yes, still OBSESSED)  This masterpiece was the result of some tinkering with a recipe I found on Food Wandering in Asia and JoAnn did a great job with it.  I took a close look at it and realized I couldn’t cut all of the butter out of it to maintain the crumbly texture I wanted in the topping and with the batter and decided to leave some of the butter in but replace half of the cream cheese with greek yogurt and all of the sour cream with greek yogurt. If you don’t work in ounces, know that there are 8 ounces in a cup so 4 oz. = 1/2 cup.  I cut some of the sugar and decided against jam/jelly for the filling, using fresh berries I had froze when they were in season. If you need a handy dandy conversion chart, here’s a good one to help you out in the kitchen.  I know I could get this recipe to be gluten free or use only agave or xylitol, but you know what?  I like it  just the way it is.  So, that’s my story and I’m sticking to it!
I would like to continue to show my undying love for Chobani and their high quality products.  Since I am a dairy farmers daughter, my parents are happy to see me eating dairy but promoting it in any way I can so they can continue to get by with the price of milk.  If you’re not a dairy farmer or agriculture producer and you are reading this, know one and ONLY ONE thing about production agriculture:  take whatever you pay at the store, take 1/3 of that sticker price, and that’s approximately what the producer/farmer/grower made to get it to your table.  Now, take that 1/3 and split that six times and 1/6 of that is the profit after the farmer/grower/producer pays the bills to produce the product. While the math is not picture perfect, it’s pretty close and gives you a rough estimate of the troubled time American agriculture is in as well.
I will get off of my tiny soapbox now so you can enjoy this cake!
You’ll need:
15 min. pre + bake time
Butter Cake & Crumb Topping
2 cups all purpose flour
1/2 cup sugar
1/2 cup butter, cold and cut into chunks
1/2 tsp baking soda
1/2 tsp baking powder

1/4 tsp salt

3/4 cup non-fat greek yogurt, plain
1 large egg
1 tsp vanilla extract
Cream Cheese Filling
4 oz low-fat cream cheese, room temperature
4 oz non-fat greek yogurt, plain
1/4 cup sugar
1 large egg
Strawberry Filling
1 1/2 cup fresh strawberries, cut into pieces or mashed if using frozen
Preheat the oven to 350F. Line an 8 inch springform pan with parchment or wax paper.
Prepare the cream cheese filling. 
Beat the cream cheese and greek yogurt on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined.  Set aside.
Prepare the cake.
Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
In another bowl, beat the greek yogurt, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry filling on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.