Low Sodium Simple Cinnamon Pecan Yogurt Cups

Total time15 min

Prep time10 min

Cook time5 min

Low Sodium Simple Cinnamon Pecan Yogurt Cups

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Ingredients

4 servings

For the yogurt base

3 cups plain yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
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1 tsp ground cinnamon
2 tbsp maple syrup, divided
¼ tsp vanilla extract

For the cinnamon pecans

1 cup raw pecan halves
1 tbsp maple syrup
½ tsp ground cinnamon
⅛ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Heat a small skillet over medium heat. Add the pecan halves, 1 tbsp maple syrup, 1/2 tsp ground cinnamon, and 1/8 tsp salt. Stir to coat, then cook, stirring frequently, for 3–4 minutes until the pecans are fragrant and the syrup has reduced to a sticky glaze that clings to the nuts. Watch closely, as the syrup can scorch quickly. Spread the pecans onto a plate or piece of parchment in a single layer and let cool for 5 minutes — they will crisp as they cool.
2
In a mixing bowl, stir together the yogurt, 2 tbsp maple syrup, 1 tsp ground cinnamon, and vanilla extract until smooth and evenly combined.

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