It’s no secret that I LOVE Chobani greek yogurt. I also love baking. However, since I love my health too, I am always looking for healthy alternatives to the desserts that I adore.
The other day I stumbled upon this chart on Pinterest and was instantly intrigued. I’ve seen people substitute Chobani in recipes all over the blog world, but I haven’t ever been ambitious enough to try it out on my own.
Yesterday I was in the mood to create an apple crisp recipe, using Chobani instead of butter and whole grains instead of white flour. When I was at the store the other day, I picked up some new to me Bob’s Red Mill low-carb whole grain baking mix, and decided it would be perfect.
Armed with my healthy ingredients, I set out to create a healthy apple crisp that I can enjoy this fall without falling into the sugar coma that usually accompanies dessert.
I originally intended to use plain Chobani in place of butter, but decided to honor the fall spirit and use apple cinnamon instead. Talk about a great decision. This yogurt has a great apple cinnamon flavor, and the apples absorbed the flavor in the oven, making for a very juicy and cinnamon-y result. If you’re like me and have a crazy sweet tooth, this will definitely satisfy it. It got two thumbs up from Nick and me, so try it out!
Skinny Apple Crisp
- 1/3 cup Bob’s Red Mill whole grain low carb baking mix
- 1/3 cup oats
- 1/2 cup packed light brown sugar
- 1/2 tsp cinnamon
- 1/2 cup apple cinnamon Chobani Greek yogurt
- 4 sliced and peeled apples
- 1/3 cup maple syrup
- 1 tsp cinnamon
- Preheat oven to 375 F
- Combine baking mix, oats, brown sugar, and cinnamon in a mixing bowl. Add in yogurt and mix well.
- Combine apples, maple syrup, and cinnamon in a large bowl. Toss the apples in syrup. Once coated, pour the apples into the bottom of an 8×8 pan.
- Spoon the wet mixture over the apples. It may be runny, so use a knife or other flat surface to cover the top of the apples.
- Bake for 35 minutes, or until the edges of the crisp become brown. Enjoy!