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!
