Quick Indulgences: Low Carb Peanut Butter Honey Yogurt with Apples

Low Carb Apples with Peanut Butter Honey Yogurt

I’m taking a break from my regularly scheduled homework to bring you one of those easy snacks you can throw together on a whim. There will be a few of these coming up since play time is limited lately, with classes and homework superseding kitchen experimentation! My skillet and my spatula are my weapons of choice for go-to quick meals–flavored yogurt for breakfast, and stir fries for lunch and dinner. Even using grass-fed beef and organic produce from Whole Foods, it’s much more budget friendly to prepare your meals from scratch instead of subsisting on campus fare. Not to mention the limited availability of gluten-free low carb meals here. Everything is served with a piece of bread!

Back to the topic at hand. You can combine almost anything with plain yogurt and a little vanilla extract to make your own custom flavors, which can get rather addictive once you stock your pantry with extracts and spices. Get creative and add nuts, nut butters, blackstrap molasses, cocoa, toasted coconut flakes, flax meal, coconut oil, lemon juice and zest… whatever you want, ’cause it’ll probably taste good in the rich, full fat yogurt we, as low-carbers, can indulge in without guilt! I’ve been (finally) getting into fall with pumpkin pie yogurt. All you need is a scoop of canned pumpkin, a few drops of vanilla extract, and a big pinch of pumpkin pie spice to enjoy this wonderful holiday dessert for breakfast. I’ll throw it in tupperware and eat my yogurt during morning lecture, garnering more than a few strange looks as I dig into my orange goo!

If you like peanut butter honey sandwiches, or apples and peanut butter, you’re gonna flip for this. We’re revisiting those chayote apples that I used in my apple crisp, this time cooking them up quickly in a skillet with no added spices. Still incredibly apple-y (even if you use lime juice because you’re out of lemon juice like I was for this photo shoot!). The chayote’s texture mimics the apple’s crispness, paired with the perfect level of tartness and sweetness from the citrus juice and stevia. Use as much or as little honey as your needs allow, keeping in mind that honey is 6 grams of carbs per teaspoon. Buy as dark a honey as you can find for the most flavor. I buy local raw honey from the bulk section at Whole Foods, filling the plastic tub with as much or as little of the sticky stuff as I need. One teaspoon is all it takes to satisfy my taste for honey, which goes back to Sunday morning breakfasts consisting of fried eggs (over hard!), Brown n’ Serve sausages, and English muffins slathered in honey that I squeezed greedily from the plastic bear. Yes, you can have honey on a lifestyle that is sugar-free 99% of the time. If honey is a flavor you miss, incorporate a tiny amount into your daily diet and find out if this little bit of real sugar kicks up cravings for sweets.

And peanut butter makes everything better. Now get mixing!

Chayote, before after being turned into sugar-free apple-y goodness!
Low Carb Chayote Apples

“Apples” with Peanut Butter Honey Yogurt

Makes two servings

Ingredients:
For Chayote “Apples”:
1 chayote, chopped
1/8 teaspoon good-tasting pure stevia extract (I use NuNaturals)
1/4 cup water
2 tablespoons lemon juice

For Yogurt:
1 small container Greek yogurt (I like FAGE), or 1/2 cup plain full fat yogurt
1/2 to 1 teaspoon raw honey (darkest in color you can find)
2 tablespoons all natural peanut butter
Good-tasting pure stevia extract, to taste (I use NuNaturals)

Preparation:
Stir together yogurt, peanut butter, and honey**. Add a pinch of stevia extract and taste for sweetness. Add more stevia if necessary. Place a non-stick skillet over medium heat. Wash and peel chayote, rinsing off the sap under the faucet. Split down the middle with a knife (cutting through the “crack”), and pry out soft seed. Cut chayote into chunks. Mix together water, lemon juice, and stevia. Once pan is hot, add chopped chayotes and lemon juice mixture, stirring a bit to coat the chayote pieces. Cook, covered, for 10 minutes, shaking the skillet around once during cooking to redistribute the chayote pieces. You want to cook it until it is fork tender and the water has just evaporated. Uncover and remove from heat. Let cool and serve with yogurt, or toss in melted butter and cinnamon for fried apples. Can also be pureed for applesauce!

**You can also leave the honey out until serving time and just drizzle it on top for a pretty effect, stirring it in before you eat.

~6-9 grams of net carbs per serving (depending on how much honey you use)

  • Alejandra

    This sounds so delicious and I’m particularly excited about that pumpkin yogurt recipe!! I’m a fan of making lots of low carb treats with the canned pumpkin. (I love pumpkin mousse–just whipped heavy cream, spices, and pumpkin. yum!) Will definitely try both of these recipes out. Do you ever use Agave syrup? The dark amber kind is wonderful and doesn’t spike the blood as much as honey does (although I do love to indulge in honey occasionally). Great site!

  • DiaryofADINK

    Thanks!

  • Gwuinifer

    Lauren, you take such gorgeous photos. I’d love to do a cooking blog, but my major hurdle is the pictures. I just hate the way mine turn out. Got any secrets you could pass my way, or books to refer me to, or is it just another of your amazing natural talents? :D

  • Sophie

    Looks yummy. I’ve seen chayote before but have never actually purchased one because I didn’t know what to do with it :P.

  • meelise7

    Oooh! A touch of apple cider vinegar makes the chayote even more apple-y.

    …Haven’t gotten to your crisp recipe because I keep eating the warm chayote slices right out of the bowl. Maybe I’ll have the willpower to actually complete the yogurt recipe, as it is so quick. I love Fage yogurt and peanut butter, so I feel good about my chances…

    BTW, thanks for taking the time to post these recipes for the rest of us!

  • Lauren

    Alejandra – Thanks for stopping by! Canned pumpkin is totally versatile for low carb treats! Will have to your your pumpkin mousse–sounds decadent. I don’t use agave syrup because of the processing and carbs, but it’s wonderful that it works for you!

    Diaryofadink – You’re welcome!

    Gwuinifer – Sending an email your way… :)

    Sophie – They are very crunchy in their raw forms–great for salads, and many traditional Mexican recipes.

    Meelise – I understand your dilemma! They are so good warm from the pan. Hope you like the yogurt!

  • Taryn

    this sounds fantastic. I am really impressed with your blog- sugar free is hard. Thanks for taking the time to share.

  • Billy

    This is very useful. I myself lost a considerable amount of weight eating low carb meals. I did a lot of research on it actually and put it on my site 101lowcarbmeals.com. Please do check it out.

  • generic viagra

    Perfect combination because I love apples, but I had never seen a recipe which had all these ingredients together for example Yogurt, chayote, by the way what chayote is because I wanna get that ingredient in the supermarket.m10m

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  • Suze

    I know this is such an old post, but I recently found it and am enjoying my own pumpkin yogurt this morning!
    Publix supermarkets in FL used to have their own brand of yogurt in pumpkin and eggnog, etc, for the holidays, and I can't have it now because it's full of sugar. Plus I haven't seen it in Publix for awhile. It never occurred to me to make my own, lol. Now I am inspired to make eggnog-flavor, too! Thanks so much!

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