Sunday, February 17, 2013

Cabot Greek Yogurt Parfait

Living so close to Vermont, I like to buy Cabot dairy products. This rural and New-Englandy part of New York State is just about 45 miles due west of the Vermont border, and it's an easy and beautiful drive to visit our Green Mountain neighbor. My daughter Katie turned me on to Cabot's products. She's a graduate of Vermont Law School and is very loyal to all things Vermont!

Cabot's cheeses are terrific, and their yogurts are just as good. I've been a fan of their Greek Vanilla Bean flavor, so much so that I buy it in the big, 2 lb. tub. Now that I am watching carbs like a hawk, I decided to try Cabot's plain Greek yogurt, and bought it this week, also 2-lbs. worth. There are many recipes where plain yogurt can stand in for sour cream, with less fat and more nutrition.  I have to be careful with the vanilla bean variety, because I love it so much I could eat it like ice cream. It hits the spot when you're looking for something cold, sweet, and creamy.

In an effort to re-train my tastebuds to a less-sweet focus, the plain can be used in a number of ways. This morning, it takes center stage as the star of a breakfast (or anytime) parfait. It is joined by sliced strawberries, frozen and unsweetened blueberries, and a little bit of crunchy granola. I added a bit of sweetness to the plain yogurt with Domino's sugar/stevia blend (just 5 calories a packet) and citrus flavor with freshly grated lemon rind and lemon extract. Layered in a pretty glass, this parfait is a great way to say "Good morning!"

CABOT'S GREEK YOGURT PARFAIT

1 cup Cabot Plain Greek Yogurt
1/2 teaspoon grated lemon peel (if you have a lemon!)
1/2 teaspoon lemon extract
2 packets sweetener of your choice
3 large strawberries, sliced
3 tablespoons frozen unsweetened blueberries (or fresh, if you have them)
3 tablespoons granola (I used Post Grape-Nuts Fit granola cereal, because I have it on-hand)

In mixing bowl, combine yogurt with lemon peel, sweetener, and extract.  Set aside.
In clear glass with at least 1-cup capacity, layer yogurt, berries, granola (1/3 of each per layer).

Admire this pretty and very healthy parfait, and enjoy!


20 comments:

  1. If you put everything in the blended except the granola, it will make a yummy smoothie, that's what I do every morning

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    1. That sounds like a great smoothie, Joanne!

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  2. I don't have any of that stuff in my house....but I am going to!! Looks amazing. You make everything look beautiful with your pics too. Thanks, Jeddy!

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  3. Cabot should hire you as an ad executive ! The pictures alone make me want to try this ! Thanks for another low fat and calorie wise addition to my diet . CKJ

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  4. Sounds delicious! I love Greek yogurt too (have it almost every day as part of my lunch), and Cabot Vanilla Bean is one of my favorites as well! But I don't like the fact that they have so much sugar, so thanks for a reminder to eat the plain more and add some healthier sweeteners!

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    1. There seem to be a lot of Greek yogurt fans out there! I'm looking into ways to use plain yogurt, in sauces, baking, etc. to see how versatile an ingredient it is. Thanks Melissa!

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  5. Looks better than the parfait I love from Panera, and so much better for me without all of the added sugar. I too am a Cabot fan. Did you know that their cheeses have no lactose? So, those with a lactose allergy or insensitivity can eat the cheese without a worry, as my daughter does.

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    1. I always learn something from you, my friend! Hope you're loving every Hawaiian minute. So wish I was there with you! My best to Pete, Frank, and Michelle!

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  6. I love, love the idea of using lemon zest + lemon peel to turn the unflavored into flavored, but with less added sugar.

    Thanks so much for the mention!

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    1. Regan, love hearing from you and Cabot! Would especially love visiting the creamery one day. And, you're in the running for this month's comment contest! If you win, I might just have to personally deliver! : )

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  7. Love the simpleness of this and the wonderful colors. This is a meal that could be changed throughout the year based on the fruits that are available (fresh and frozen)!

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    1. ...and with different extracts! I love to use raspberry and almond extracts. There are a lot of possibilities. Thanks Kim!

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  8. LOVE everything about Cabot products! Bob & I went to the Creamery in September and had a great time (as we always do). Such a fun place and it's wonderful because you get to sample lots of the different products. Take the tour if you get the chance and learn about this amazing cooperative of dairy farmers. What a great story! I'm a huge greek yogurt fan and worked my way into the plain, nonfat greek yogurt by using it in recipes and now I love it onit's own as well. Mixing in the fresh fruits adds a new dimension though.

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    1. That sounds like such a great trip, Di! Now I really plan to do that! Thanks so much for the tip!

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  9. Love Cabot products! We have them all here in Virginia. I go through their 50% and 75% less fat sharp cheese like it's water! Love the parfait you created with the greek yogurt, so pretty!...a favorite of mine in baking and smoothies!!!

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    1. I love them, too, Carol. Such quality. The Greek yogurt is so thick and rich. It's very satisfying and goes a long way! Thanks, Carol!

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