California white barbecue sauce

Since joining the Dannon Live Your Active Culture program, the hubs and I made exercise goals to combat our total-lack-o-stuff happening in that area. The husband dedicated himself to playing ultimate frisbee with some locals every Sunday, and I vowed to walk places (instead of driving) that were less than a mile from our house.

We haven’t been able to do either for almost a month due to the freakishly June-uary weather we’ve been having up here in Northern California.

Bah.

But then, miraculously, the clouds parted. The sun filled the sky, leaving us all blinded by the light — and a bit lazy. We needed a big kick in the butt to get back at it, and stick to our goals!

Joining the Dannon Live Your Active Culture program has given me that extra encouragement to lose those 10 pounds that have been hanging around. The idea of traipsing around in shorts makes me shudder. A bathing suit? Ahhhh, nope. Not the way things are all jiggly-wiggly right now.

So we loaded up the stroller and headed out on an adventure. We walked into town and re-acquainted ourselves with the local shops, who was doing what for the summer, and then headed back home with growling tummies.

I grabbed some chicken breasts and cranked the grill. I was just about to reach for the barbecue sauce when some Dannon Greek yogurt bumped into me. My daughter can’t get enough of the single servings – and I’m kinda hooked, too! Why not use it to make a white barbecue sauce? After doing a bit of research, I discovered there actually is such a thing, which originated in Alabama, and the main ingredient is MAYONNAISE.

I figured the yogurt would work just as well. And, you know what? It totally rocked the world out of our chicken! So, here’s my nutritious version…

California White Barbecue Sauce

Ingredients

2-cups plain Dannon Greek nonfat yogurt

1 Tbsp salt

1 Tbsp pepper

¼-cup apple cider vinegar

¼- cup lemon juice

3 Tbsp sugar

It’s as simple as dumping all the ingredients in a mixing bowl and giving a good whisk. The thing about using the Greek style yogurt is you get a nice fresh flavor plus the same rich creamy-thick texture just like mayo, but with no fat. YUP – NO FAT!

Now you can taste-test and adjust the seasonings as you wish. I added a dash of paprika and a bit more sugar to give things a smokey-sweet touch.

Then I brushed my pounded chicken breasts with olive oil, a light coating of the California white barbecue sauce, and popped those babies on the grill! I gave the chicken another brushing before giving a final turn, and served on a bed of fresh spinach with extra sauce on the side.

YUM.

I had everything whipped up and on the grill in less than 10-minutes. And our meal was served in under 30. How’s that for summer-time tasty dinner happiness?

Happy grilling!