Tasty yogurt snack combos

January 5, 2007 at 5:42 am (breakfast, My brain, Quick weeknight recipe, unrated)

I typically eat yogurt and fruit as a snack. I usually get nonfat yogurt, but that’s not optimal for a snack with fruit because then there’s no fat at all. Hmm, maybe I could add a few nuts? Or maybe I’ll switch back to lowfat yogurt, especially since my favorite east coast nonfat yogurt (Stonyfield Farm) stopped making organic nonfat. In any case, I’m always looking for yogurt seasoning ideas. So far here’s what I’ve tried:

In the summer I was eating my yogurt with berries. It was pretty good, but sometimes I felt like I was wasting the berries and I should just eat them plain for maximal berry-ness.

In the fall I always ate yogurt with a small diced apple from my CSA and lots of cinnamon. I liked it a lot.

I bought some pomegranate blueberry juice from Trader Joe’s and used a few spoonfuls to season my yogurt. It was reasonably good.

But lately I’ve discovered something even better. I prepare half a grapefruit using a grapefruit knife, dish out 1/2 cup of nonfat yogurt, then squeeze the grapefruit pieces and juice right into the bowl with the yogurt. Then I use my spoon to scrape out any pulp I missed as well. The combo is great. You’d think it would be too tart/sour but not with those Rio Star grapefruits from Texas.

Today I decided to try a variation and used a clementine rather than a grapefruit. It wasn’t nearly as good. It might be because I just put the clementine pieces in and there was no juice to season the whole thing. Or maybe I just missed the tartness from the grapefruit.

I tried wallaby yogurt with an apple, 2 dole pineapple rings cut into chunks, a splash of pineapple juice, and cinnamon. I really like it. The pineapple added a touch of acidity, which I always love.

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Cabbage carrot salad with peanut dressing

January 5, 2007 at 4:41 am (B_(3 stars, like), Cook's Illustrated, Cruciferous rich, East and SE Asia, Quick weeknight recipe, Salads, Sauce/dressing)

This is a Cook’s Illustrated recipe that I’ve made a few times, and quite enjoy. It’s a piquant alternative to traditional coleslaw.

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