I've got yogurt coming out of my yogurt. I'm living it, breathing it, making it, straining it, mainlining it, and shooting it up. Just kidding. I'm not breathing it.
Basically, I have yogurt up the wazoo, and I don't want to wait two years before sharing it with you. It's too tasty, and I like you too much, and my wazoo is overflowing.
So with my editor's blessing, I'm going to start trickling out yogurt-related content on occasional Wednesdays. This won't replace normal 5SR content but will simply give you nibbles of what's going on in the yogurt space, both in my kitchen and in the world at large, every now and again. Think of it as a probiotic booster. A shot of calcium. A jolt of creamy goodness with live, active cultures.
Here are some links to start us off:
- I've never had Dippin Dots (they scare me), but I would definitely make these frozen yogurt dots.
- Don't kill the messenger (me) but you can now get frozen yogurt for your dog.
- If you or someone you know is lactose-intolerant, you'll want to read this.
- Yogurt can get lonely. Why not lap it up with some 3-Grain Fruit and Nut Muesli? Or some coconut quinoa granola?
- I'll be in New York soon, and after much time away, I can't tell you how excited I am to once again eat the frozen yogurt here.
Now you deserve a treat. The recipe below (and pictured above) is flexible, beautiful, and takes just minutes to prepare.
We're casual here on Yogurt Wednesdays.
Grilled Apricots with Greek Yogurt and blueberry-blackberry mash
Sprinkle a handful of blueberries and blackberries with a touch of sugar and a squeeze of lemon. Toss and set aside.
Halve and pit 4 apricots. Toss with 1/2 teaspoon neutral vegetable oil and 1/2 teaspoon honey. Grill the apricots on one side only (cut-sides down) on a preheated grill pan or outdoor grill just for 3-4 minutes, until dark marks appear and the apricots soften.
Mash the berries lightly. Serve the grilled apricots with dollops of whole milk Greek yogurt and the berry mash. Sprinkle with chopped almonds, if desired.