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Voskos Greek Yogurt Cherry Chocolate “Pudding Cups”

Creating a creamy pudding style dessert with Voskos Greek Yogurt instead of milk is easy because “Greek Yogurt is naturally thick and creamy, with a texture very similar to pudding,” says Field. “What’s more, a recent study showed that a high-protein breakfast, such as yogurt helps reduce post-breakfast blood sugar elevation in the people with type 2 diabetes studied by up to 40%. Thus, if your child has diabetes, it is an excellent choice to maintain blood sugar control.”

Makes 4 – 3/4 Cup Servings

Ingredients
3 cups Voskos® Nonfat Plain Greek Yogurt
28 fresh or frozen dark cherries
4 Tablespoons Torani® sugar-free Dark Cherry syrup
4 Tablespoons Torani sugar-free Chocolate syrup
4 teaspoons sugar-free, fat-free vanilla pudding mix

Directions
1. Defrost and chop cherries to a small dice. 
2. Combine all ingredients in a non-reactive mixing bowl and blend until well-mixed. 
3. Spoon into four small resealable plastic food storage containers. 
4. Refrigerate Voskos Greek Yogurt Cherry Chocolate “Pudding” Cups after mixing.

Nutritional Information Per Serving: Calories 150, Total Fat 0g, Cholesterol 11.25mg, Sodium 245.4mg, Total Carbohydrate 17.63g, Dietary Fiber 1g, Sugars 11.99g. Protein 18.67g

About Voskos Greek Yogurt 
Award-winning for its thick, rich taste and nutritional value, Voskos Greek Yogurt is all-natural, hormone-free, gluten-free, and Kosher certified. Voskos’ proprietary ProStrain™ method, Voskos yields two times more protein, more probiotics, less lactose, and a thicker, creamier consistency. Voskos is the only brand to offer an organic Greek yogurt line in addition to its all-natural plain and blended flavors and never has “fruit on the bottom.” Available nationwide, retailing between $1.49 – $2.99 in Kroger, Safeway, Publix, Bi-Lo, Whole Foods, Sprouts, and more. For store locations and to download a Voskos Greek Yogurt coupon, visit Voskos.com or Voskos Greek Yogurt onFacebook today.
 

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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