NUTRITION

SERVINGS

INGREDIENTS

2 link Chicken sausages

2 tbsp Yellow cornmeal

2 tbsp Almond flour

0.5 large Egg

0.25 cup Non-fat Greek yogurt

0.25 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Garlic powder

0.13 tsp Smoked paprika

2 tbsp Non-fat Greek yogurt

1 tsp Yellow mustard

0.5 tsp Sriracha

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a medium bowl, whisk together the cornmeal, almond flour, baking powder, sea salt, garlic powder, and smoked paprika.

• 3

  In a separate small bowl, whisk the half egg and 0.25 cup of Greek yogurt until smooth.

• 4

  Pour the wet ingredients into the dry ingredients and stir until a thick, tacky batter forms.

• 5

  Pat the chicken sausages dry with a paper towel and insert a wooden skewer into the end of each link.

• 6

  Use a spatula to spread the batter evenly over each sausage, rotating to ensure full coverage.

• 7

  Place the coated sausages on the prepared baking sheet and bake for 15-18 minutes, turning halfway through, until the crust is golden and firm.

• 8

  While the corn dogs bake, whisk together the remaining 2 tablespoons of Greek yogurt, mustard, and sriracha in a small ramekin.

• 9

  Remove from the oven and let cool for 2 minutes before serving with the zesty dipping sauce.