I don’t like plain yogurt. I don’t. I have never understood the draw. I have winced at people who eat it in their cereal or sprinkle it with granola. It is so sour. Thus, I have WASTED 39 years not enjoying plain yogurt. I can be such a stubborn dolt.
Then my sister in law Valerie, who is my computer guru and all around blog gal…my…Valfriday, started eating little containers of Fage yogurt in my presence that comes with a little attached tub of honey. And,then she got my daughter eating plain yogurt. Now I’m having to buy the stuff for my eight year old daughter, feeling like a chump for being so intransigent. The yogurt and I were having a staring contest as I basked in the yellow glow of the open refrigerator door the other day when it occurred to me that I should probably just cover the stuff up with honey and fruit and make it impossible to hate. And it worked beautifully.
And here is the bottom line: plain yogurt still gives me the willies…by itself. But, when it is the sour partner to the sweet local honey…when it is the soft to the firm chopped pecans…when it plays off of chopped fruit…it is an absolute delight.
Now I have eaten this yogurt sundae at least 6 out of the past seven days. And as long as the strawberries stay sweet and fresh at the market, I see no end.
This is not a recipe. This is an idea. And it is probably one that most adults have already had. But since my hobby is to tell you what I like to eat, I’m telling you about it. Take about ½ cup Greek yogurt and cover it with chopped pecans and chopped strawberries. Then drizzle honey all over it. Keep the honey handy, because if you are like me the magic spell will be broken if you get a bite without honey. And, don’t mix it all up. I find it much more interesting when the honey and the yogurt still show their own textures in every bite.
If I haven’t convinced you to do so yet, use this opportunity to go to your local farmers market and meet your local honey producers. Local honey is the best. I love buying several different ones and letting the kids taste the differences. We use it in tea and on toast and eat it by the spoonful.
Dallas area people, make sure you check out these area farmers markets. They are slowly getting back into full Spring swing.
And, look out for Round Rock Honey and the Texas Honeybee Guild. Both are superior products. If you know of any other local honeys that I need to try, please speak up.
OK…that’s it. If you have any secrets for making yogurt taste good, I’d love to hear them.
Note:
Valerie Yandell is my husband’s sister and she is one of the loveliest individuals I have ever had the privilege of knowing. There would be no The Meaning of Pie without her. She encouraged it and she built it and she convinced me that I could do it. She is also an accomplished artist. She chronicles her most recent work using encaustics on her blog ValFriday.
Kelly,
you are magnificent (full stop).
OK! You are talking ’bout some of my favorite things: plain yogurt, honey, strawberries, pecans…..yuummmmy! My favorite breakfast. I have to admit that I use plain yogurt and mayo when I make tunafish salad. I promise you can’t taste the sour.
Thank you, Kel. I was thrilled when Lily decided to join me in my morning yogurt routine – which also became an after school routine! I love what you have done here, pairing yogurt with local honey, pecans and berries. At your farmers markets you might even find someone who makes a fresh local yogurt.
A side note to your readers: Honey from your locale helps tame allergies and yogurt helps tame grumpy tummies (or as the supplements guru in my natural foods store put it “provides a positive intestinal flora”)
…a warm welcome to your readers that click over to the Valfriday blog.
Here is a slight twist to your sundae.
My mom is a lifetime member of Weight Watchers and got this “recipe” at one of her meetings: Take 1/2 cup plain yogurt and mix in 1 tablespoon of the powder from fat-free, sugar-free cheesecake pudding. Top yogurt blend with blueberries or strawberries or some other fresh fruit and a 1/4 cup of low-fat cereal (I use Kashi). It is like eating a fat-free, upside down, cheesecake and has become a favorite breakfast/treat at my house.
That sounds completely decadent. Thank you for sharing such a great idea.
I’d call it a recipe: ingredients equaling a dish with the boon of flexibility. Blueberries will be here soon to add to your sundaes. All of these ingredients are also at the Coppell Farmers Market including Round Rock Honey and also Fain’s from central Texas. Did you know Round Rock Honey has hives in Flower Mound on Lisa Lucido’s land? The Round Rock Honey bought on a Saturday was harvested Wed. of that week so the pollens are really seasonal. Texas Daily Harvest Greek and other yogurts will add the bonus of organically produced. Happy Eating!
A yogurt, fruit and nut concoction has become a favorite treat of mine. I have been using the honey flavored Greek yogurt. I will definately try adding honey to plain yogurt. Great idea.
a bowl of Fage yogurt, raw almonds and honey is my go to meal in a hurry. It’s good and good for you!~
Ya gotta love ValFriday! And the Greek yogurt is far superior to any other plain yogurt..
Georgia also loves it..with a tinge of sweetness.
Hi Kelly
Hello from London! I love your blog. If you’re using Total 0% yogurt, try it with a generous spoonful of Greek honey – for some reason Greek honey tastes better than any other served this way and it’s superb.
Rose
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