Welcome to another edition of Yogurt Wednesdays, where I share with you all the yogurt discoveries I've made in the past few weeks. (Here's a link to my first post in the series.)
Leading us off today is a name synonymous with yogurt: Chuck E. Cheese. That's right, in June, Chuck E. Cheese announced it was entering the yogurt category, debuting its new squeezable yogurt in flavors like Marvelous Melonberry and Crazy Cotton Candy. Obviously, when you think fruit you think Melonberry and when you think yogurt-friendly-flavor, you think Cotton Candy, so this makes perfect sense. Want some for your kids? Head to your friendly neighborhood Walmart.
If you're a visual person and words make your eyes twitch, here's a simple infographic on the Huffington Post that compares two popular brands of yogurt tubes. (Chuck E. Cheese isn't in the mix, sadly.) The comments on HuffPo are always priceless. This one's my favorite:
All of you 'make your own yogurt' posters can go screw yourself. Who has time?
I barely have time to deep fry the ready-made yogurt tubes before I give them
to the kids.
There, there. Not all in yogurtland is depressing. It's quite wonderful, actually.
According to Slate, we Americans are starting to appreciate sour foods more than ever. Could the sugary tsunami that is the American diet finally be turning? Or is this merely a temporary blip? Don't forget that back in May, Dannon cut the sugar in it kids' smoothies by 25%. I'd say this is moving us in the right direction.
Also, check out this terrific New York Times story by Leah Koenig about Greek immigrant Fotini Kessissoglou's yogurt shop in Queens, New York. After the article ran, my brother and father stopped in to check it out. Their report?
"It was really good!"
(You can't make a quote like that up.)
(Aside: who wants to meet me there the next time I'm in New York?)
Happily for me, I'm about to taste Greek yogurt in its country of origin. Stay tuned.
Let's wrap up with some tasty yogurt-based recipes from around the web:
- Katie Sullivan Morford's DIY Greek yogurt sundae bar... she's a good mom.
- Pasta with yogurt, peas, and chile. If it's good enough for Molly Wizenberg and Yotam Ottolenghi, it's good enough for me.
- Did someone say peanut butter banana frozen yogurt? (Yes, Tracy Benjamin did.)
- How pretty are these blackberry, honey, and yogurt pops from Lottie + Doof? (ans: very pretty)
I leave you with my 2nd Must-Make simple yogurt recipe of the moment. Please enjoy.
Savory Yogurt with olive oil, cucumber, avocado, and tomato
I'm starting to eat more and more yogurt in savory applications, and summer's the best time to experiment since produce right now just drips with flavor. Recently, I met the folks over at New Natives, a local grower of tender sprouts and beautiful microgreens. I used their scallion greens here, but you can use any microgreens or herbs of your choice.
Makes one serving
1 cup yogurt (homemade, or your favorite brand and style... I used whole milk, natural-style)
1/2 avocado, diced
One 2" chunk cucumber, unpeeled, diced
1 generous hunk ripe summer tomato, diced
2 teaspoons extra-virgin olive oil
Sprinkling of microgreens or minced herbs of your choice
Smooth the yogurt in a wide, shallow bowl. Sprinkle with the avocado, cucumber, and tomato. Drizzle with olive oil and sprinkle with microgreens or herbs.