Tropical Yogurt Delight

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I hope everyone had an amazing weekend.  I took a little road trip to Wickford, Rhode Island with my girlfriend Michelle on Saturday.  Wickford is a small coastal town with fun shops and a handful of restaurants.  It’s always good to put special time on the calendar to get caught up with friends.  

Outside of that, I spent lots of time with the boys in my family–and my girl, Lucy–our chocolate lab.  Russ and I fit in our daily run on Saturday and Sunday–which honestly is one of my favorite things to do…I feel so great after a run and this weekend I felt particularly strong.

After a run and a hike with Lucy, I felt like whipping up a little yogurt-y tropical dessert.  My sister, Trisha is the inspiration for this recipe as she made this yogurt dish when we visited her. I just added a bit of coconut to my recipe today.

I used 6 oz. of Chobani Vanilla Greek yogurt but if you are following the low FODMAP diet, use suitable lactose-free yogurt.  Greek yogurt has 2 1/2 times the protein of conventional yogurt and tends to be lower in lactose too. 

Simply add some sliced almonds and coconut to the yogurt.

And about a 1/2 cup of  crushed pineapple in its own juice (not syrup…gross!)

And you are ready to get a tropical refreshing treat.  YUM!


Enjoy the week ahead.  And remember to be thankful for all the good in your life.