NUTRITION

SERVINGS

INGREDIENTS

2 whole turkey hot dogs

0.13 cup yellow cornmeal

1 large egg

0.5 cup non-fat Greek yogurt

0.25 tbsp honey

1 tbsp dijon mustard

0.25 tsp baking powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the turkey hot dogs completely dry with a paper towel and insert a wooden skewer into the end of each one.

• 3

  In a tall glass or narrow bowl, whisk together the yellow cornmeal, baking powder, garlic powder, sea salt, and black pepper.

• 4

  Add the large egg and 0.25 cup of the non-fat Greek yogurt to the dry mixture, stirring until a very thick, smooth batter forms.

• 5

  Dip each hot dog into the batter, rotating it carefully to ensure it is fully coated, then place it on the prepared baking sheet.

• 6

  Bake for 15 to 18 minutes, turning the corn dogs halfway through, until the coating is firm and lightly golden.

• 7

  While the corn dogs are baking, prepare the dipping sauce by whisking the remaining 0.25 cup of Greek yogurt with the honey and Dijon mustard in a small bowl.

• 8

  Remove the corn dogs from the oven and serve immediately alongside the honey mustard sauce.