Carolyn says: "Greek yogurt is a fantastic source of protein. Pair it with tangy fruit and salted nuts for something extraordinary."
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.
The Slim Down South Cookbook, Oxmoor House, 2013