Omg, you guys. I completely fell off the running wagon in December. Which is pretty much the worst month to do that!
BUT Paul is on the treadmill every day with a vengeance! (Thank you Breaking Bad. See, all you need is a really really good TV show, and running can be
Anyway, doesn’t do much good to exercise, if it’s followed by a dozen cookies. So, I promised him I would always have some healthier snacks on hand. Like trail mix, popcorn, my date and nut butter balls, carrots and hummus, and of course yogurt.
There’s a new yogurt in town, friends! Yulu is made in the USA, but inspired by the Aussies. So you know it’s going to be good. It’s smoothed twice for extra creaminess, giving it a luxurious texture. Double smoothed=Double delicious. Clean, fresh flavors include strawberry, blueberry, raspberry, vanilla bean, and honey.
After eating a few containers on its own, I also put Yulu to good use on these wontons. Gotta love the versatility of wonton wrappers!
Aren’t these great? Baked with a little sugar and crushed almonds, it becomes an awesome cracker. Top it with yogurt, honey, and fruit makes it more like a complete snack. The kids love them.
Yulu is now available at select stores around the country. Check out the store list here to find it in your area.
- 12 square or round wonton wrappers
- 1 tablespoon unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/3 cup sliced almonds, crushed
- 1 cup strawberry yogurt
- 3 tablespoons honey
- 1 cup strawberries, diced small
- Preheat oven to 400 degrees. Place wonton wrappers on a rimmed baking sheet and brush with the melted butter. Sprinkle with sugar and almonds.
- Bake until golden brown and crispy, about 5-7 minutes. Transfer wontons to a wire rack or plate to let cool.
- Dividing evenly, top each wonton with yogurt, a drizzle of honey, and the strawberries.
This is a sponsored conversation written by me on behalf of Yulu. The opinions and text are all mine.