Yogurt Corn Bread (2 points)

5 servings

Ingredients:

2/3 cup whole grain yellow cornmeal

5 tbsp spelt flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp table salt

2 eggs

1 cup plain fat free greek yogurt

1/4 cup unsweetened applesauce

Directions:

Preheat oven to 350F. Spray 5 wells of a 12 well bar pan. Set aside.

Combine the cornmeal, flour, baking powder, baking soda and salt in a bowl. Set aside.

Combine the egg, yogurt and applesauce in another bowl. Add the dry ingredients to the wet and mix until moistened.

Divide the batter evenly into the 5 prepared wells

Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.

Variations:

Apple - fold in 1/2 cup of shredded apple and 1/2 cup of thawed corn into the batter.

Waffles - add 2 tbsp of batter to a lightly sprayed mini waffle maker or skillet. Cook until golden brown. Makes 9-10 waffles.

Chili Pies - add 1/4 cup of batter to the bottom of a lightly sprayed 4" spring form pan. Add 1/4 cup of slow cooker turkey chili (see recipe). Add 2 tbsp batter on top. Bake for 35-40 minutes or until cooked through and lightly browned.

Taco Casserole - brown a pound of ground chicken breast, add a 398 ml can of tomato sauce and a package of taco seasoning. Top with corn bread batter and bake at 350F for 30 minutes. Cut into 6 servings.