Carolyn says: "Greek yogurt is a fantastic source of protein. Pair it with tangy fruit and salted nuts for something extraordinary."
Makes 4 servings
Hands-on: 15 Minutes
Total: 15 Minutes
Fat 5.6 g
Protein 5.5 g
Carbohydrate 17.7 g
Fiber 1.1 g
1 1/2 cups diced fresh pineapple
2 tablespoons light brown sugar
1 tablespoon olive oil
1/4 teaspoon vanilla extract
4 cups low-fat Greek yogurt
4 tablespoons chopped salted pistachios
Sauté pineapple and brown sugar in hot olive oil in a skillet over medium-high heat 2 to 3 minutes or until lightly browned. Remove from heat; stir in vanilla. Spoon 1 cup yogurt into each of 4 bowls, and top with one-fourth of pineapple mixture and 1 Tbsp. pistachios.