Low Iodine Simple Cinnamon Pecan Yogurt Cups
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Learn more →Ingredients
4 servings
For the yogurt base
- 3 cups plain yogurt
- 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
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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