August 16, 2011
I've recently started making my own homemade yogurt cups. I take a small mason jar and fill it about 3/4 of the way with thick, whole, plain Greek yogurt. I use Fage. It's my favorite and I've tried the other brands of "greek-style yogurt" but for some reason, they just don't measure up. But if you have another favorite brand of plain yogurt, then by all means do that.
I then add a couple spoonfuls of all-fruit preserves or homemade jam. Not too much; I just want to add a touch of sweetness. My current favorite is plum; I got a jar of homemade plum jam on my trip to Vermont last month and I'm in love. I can't wait until prune plum season as I want to make myself a huge batch of it.
I top it all off with sliced almonds (though any nuts will do). Sometimes I add a bit of unsweetened shredded coconut, too. Then I close the jar and pop it in the fridge.
That's all! A homemade yogurt cup, ready to go! Fruit on the top, not on the bottom, and so much better. Leftovers can be easily stored (not as easy when I have leftovers in one of those Fage single cups), and I save money by buying the large container of yogurt, then portioning it out into smaller servings.
By the way, when it comes to dairy, it's full-fat or nothing for me. None of this skim or light or 2% nonsense. Not only is it more satisfying, but the fat in the milk is where the majority of the nutrients reside (this is a fact). Skim and other light dairy products are so devoid of nutrients that the FDA actually requires dairies to add synthetic vitamins A and D to make up for what is lost when the fat is removed. I'll take the natural God-given nutrients over anything cooked up in a lab, please!
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