Can you believe that there are people who actually dislike Nutella? None of the people that live in my house, but it’s true! You probably noticed the food checklist that circulated social media recently listing off foods people won’t eat. I was shocked to see that more than one friend checked off their dislike for Nutella. Crazy!!! I know!
If you are one of those who don’t like Nutella, I hope this recipe converts you. And for the rest of the 99.9% of the population – more for us!!!
I love Nutella! So much, that Lou and I actually hide ours. It’s hidden on a high shelf behind canned goods so it really takes effort to locate. The intention was it would possibly slow us down long enough to come to our senses that Nutella at 2AM may be a bad idea. And, we don’t see it every time we open the pantry, because whatever we’re attempting to make would likely be improved with a smear (large spoonful) of Nutella.
I’m fairly good about self control in regards to food, but when it comes to Nutella all bets are off! A little doesn’t go far enough and I used to keep it on my banned foods list – you know, the items you love, but aren’t allowed to buy for fear you’ll eat the whole container in one sitting! After working with my nutritionist FitForwardMom Kristina Rattet for some time, she taught me that I shouldn’t villianify foods like sugar or carbs, but rather allow myself small portions when it fits into my macro planning so I never yearn for anything. And this tactic isn’t just something she doles out to her clients while dreaming of Nutella. The weeks leading up to her last fitness competition, she incorporated Nutella into her bedtime snack every single night. And if it’s possible to look as good as she does while eating Nutella, I am on board!
The problem with one serving of Nutella is that I always want more. One serving is 2 Tablespoons (37g). Have you ever weighed out what 37g looks like? It’s not much. I wanted a way to stretch out that hazelnut goodness so of course, I turned to my go to ingredient – Fage 2% Greek Yogurt to make a much larger portion, while adding nutritional value to the mix.
The result is amazing! It’s creamy like yogurt, but has that strong Nutella flavor. Ryder calls this frosting, which is a total win for me, because it gets him to eat protein packed yogurt and really – frosting makes everything more fun! I’ve added this on top of baked oatmeal muffins which he calls “cupcakes”, eaten as flavored yogurt ( I just half the amount of Nutella) and topped Ryder’s meals with a little dab to help bribe him to eat his food.
After rinsing, removing the stems and cutting the strawberries in half, I lay them out of a paper towel to remove any excess moisture and help the Nutella to stay put.
It’s easy to just spoon the yogurt mix onto the strawberries or just leave it in a bowl and dip the strawberries, but if you want get real fancy, pop it into a sandwich bag, snip off the corner and squeeze out with precision.
You could add nuts of chia seeds to this, but I love the crunch of Love Grown Gluten Free Granola. They have multiple flavors, but I find the cocoa goodness is the perfect addition to Nutella.
- 7oz Fage 2% Greek Yogurt
- 2 Tablespoons Nutella
- 1/4 cup Granola or other topping such as crushed nuts or chia seeds
- 16Oz strawberries
- Wash, destem and cut strawberries in half.
- Lay strawberries on a pair towel to remove excess moisture.
- Mix Nutella and yogurt.
- Add mix to a plastic bag. Snip off the corner and frost a strawberry half.
- Sprinkle with topping of choice.