A protein-packed take on a Southern favorite, siggi’s yogurt is folded into grits and topped with pecan, sausage and honey.
This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Blueberry Grits Dietetic Internship Match for Directors
- 1 5.3-ounce container siggi’s Blueberry Non‑Fat Yogurt
- 1 cup skim milk
- ¼ cup dry old-fashioned grits
- 2 medium (2-ounce) pork sausage links
- ⅛ teaspoon ground allspice
- 1/16 teaspoon freshly ground black pepper
- 2 tablespoons pecan pieces
- 1 teaspoon clover honey
Add milk to a medium-deep pan and bring to a simmer over medium heat. Whisk in grits, reduce heat to low, cover with lid and cook, stirring occasionally, for 10 to 15 minutes or until grits are creamy. As grits cook, heat a small skillet, add sausage links and cook for approximately 8 minutes, rotating frequently to brown all sides. Slice cooked sausage links. Once grits are cooked, stir in allspice and yogurt. Spoon grits into a bowl and top with black pepper, pecans, honey and sausage. Serves 1.
Serving size: 500 grams
CALORIES 620; TOTAL FAT 25g; SAT. FAT 5g; CHOL. 25mg; SODIUM 606mg; CARB. 66g; FIBER 3g; SUGARS 29g; PROTEIN 34g