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Blueberry Grits



Blueberry Grits | Food and Nutrition Magazine | Recipe Roundup

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.


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Recipe by Carlene Thomas, RDN, LD

Ingredients

  • 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

Directions

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.

Nutrition Information
Serving size: 500 grams

CALORIES 620; TOTAL FAT 25g; SAT. FAT 5g; CHOL. 25mg; SODIUM 606mg; CARB. 66g; FIBER 3g; SUGARS 29g; PROTEIN 34g



Carlene Thomas RDN, LD, is a private practice and nutrition consultant in Northern Virginia. Her business, Healthfully Ever After LLC, focuses on Wedding Wellness Nutrition. Carlene also spends her time in the communications world, food styling and testing recipes. In the dietetics world she is the member services chair for Virginia Academy of Nutrition and Dietetics (spending two years prior as their PR and media chair) and is the Incoming Director of PR and Marketing for NEDPG. Read her blog, HealthfullyEverAfter.co, and follow her on Facebook, Twitter, Pinterest and Instagram.

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