Ode to Yogurt

by Sara on May 28, 2009

Yogurt and Berries

Since I was a little girl, I’ve loved yogurt. Granted, my taste in yogurt has changed greatly over the years, but I can’t think of a time when I didn’t like yogurt in some form or another. I remember the pre-mixed yogurts being popular when I was young, but I soon discovered a love for the fruit on the bottom variety. I ignored the instructions, however, and refused to mix in the fruit; I found it was much more delicious to eat the lightly sweetened yogurt first, leaving the fruit/jam mixture on the bottom.

Yogurt and Raspberries

It was likely my blatant disregard for the package instructions that resulted in my making an easy switch to plain yogurt as an adult. I enjoyed the tartness, and I loved the interplay of tartness and sweetness between the plain yogurt and seasonal fruit.

I pretty much eat yogurt daily for breakfast, taking advantage of whichever seasonal fruits are available, but also utilizing the frozen fruit stash in my freezer. Since my discovery of Greek yogurt, I pretty much have been eating it exclusively; it keeps me full, but also because the thought of the thick, creamy texture of this yogurt helps get me out of bed in the morning!

Berry Yogurt and Raspberries Yogurt with peaches and raspberries
Berry Close-up Berry Yogurt and Raspberries


While I admit I’m likely in the minority here, the texture of this yogurt is reminiscent of frosting. I’m not going to go so far as to say it tastes like frosting, but it has a mouth-feel that falls somewhere between frosting and…cheesecake batter.

It doesn’t hurt that this particular breakfast requires relatively zero preparation. The first thing I do in the morning is head to the freezer and take out some frozen fruit, usually wild blueberries. Then, I simply let it thaw at room temperature while I get ready for the day. If the fruit is in larger chunks, nuking it for a few seconds works just fine. Then, mix the thawed fruit and yogurt – the natural juices from the fruit will help to flavor and sweeten the yogurt, and of course, you can add whatever fresh fruit is on hand.

If you want your yogurt breakfast to fill you up and keep you going all morning, walk right past the nonfat yogurt in the market. Frankly, it doesn’t taste very good, it won’t keep you full, and who wants the fillers that replace the fat in an attempt to replicate the texture the fat gave the yogurt? Blech! Instead, try the real deal – you just might love it.

{ 3 comments… read them below or add one }

lickedspoon May 30, 2009 at 3:11 am

Oooh, I love yoghurt, proper yoghurt, for breakfast too. You’re so right about allowing yourself the small, daily pleasure of the real thing rather than slumming it with some low-fat nonsense.

Alisa@Foodista May 31, 2009 at 3:28 am

Hi Sara, I followed you from the foodieblogroll and this I have to try!Hope you wont mind,I’d love to guide our readers to your site, just add this foodista widget to this post and it’s all set to go, Thanks!

Lisa Reid September 28, 2013 at 2:40 pm

Dear Sara – I enjoy yogurt, but unfortunately, i have to stay away from too much dairy these days because i may be lactose intolerant. I am also wondering if that might be a genetical thing as one of my sisters has it, and when i was little, my mother couldn’t drink milk for the longest time. I do drink a lot of Soy Milk, and i do think it is ok., but i have tried soy cheese, and didn’t think too highly of it? Could you possibly try and come up with some recipes for smoothies made with Soy milk or yogurt? I am not sure if there is Soy Yogurt! thank you, and take care, sincerely, Lisa Reid.

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