yogurt parfait

While Mom and I were walking out of the restaurant Sunday afternoon, arm in arm, our bellies full with sauer braten, bread dumplings and chicken schnitzel, she spotted a lilac bush in someone’s yard, and we talked about the corsages Grandma used to make with them on Mother’s Day each year.

Grandma used to say she had seasonal depression, meaning every winter she’d want to tuck away in the house, lethargic, doing little but cooking and baking, especially at Christmas—I think I get this from her—but come spring, she’d be the happy lady mowing her front lawn, planting geraniums along the front and big tomato bushes in back, hanging laundry to dry on the clothesline that ran from the back brick to the detached garage.

oikos greek yogurt

These mornings, when I wake up and hear pounding rain on the windows and see the grass deep, deep green, I think of how happy this would’ve made her, how happy it makes me. When I come home, the world bathed in sunlight, with fresh flowers popping up in yards and along open fields, there’s so much I want to do: take Bailey out, go for a quick run, stroll to the grocery store that’s a mile away instead of getting in the car to drive. Some nights, I don’t even care if I eat dinner, except for something quick I grab on my way somewhere. Like the other night, after I’d thrown in laundry, the windows open around me, and gone outside for a while, letting Bailey pull me wherever he wanted, I came back in, and instead of making dinner, I put together this quick parfait, made of Greek yogurt, chopped fruit, walnuts and honey.

yogurt parfait above

I had the yogurt thanks to Stoneyfield Farm, which gave me the opportunity to taste their Greek yogurt for free, sending a package of coupons in the mail, along with a bright yellow reusable grocery bag.

Do you know Oikos Greek yogurt? Created by straining whey from the liquid, it is organic and fat free, with double the protein of regular yogurt, fewer carbohydrates and just 90 calories per 5.3-ounce serving. It’s also a creamier, thicker, richer version that holds up well to heat, making it ideal for cooking and baking. You’ll find it in the same grocery sections as regular yogurt, though it’s not carried at all stores—here in Chicago, I know it’s available at my Whole Foods and at Treasure Island, but not at Dominick’s [update: yes it is!] or Jewel.

And really, its slight tartness worked wonderfully in my yogurt parfait, eaten with a pretty silver spoon before I headed to the treadmill—because, for all its blessings, spring still makes my eyes itch and my nose get stuffed up—and just as well in the dessert I made later that night, before going to bed, content.





Yogurt Parfait

Ingredients:
6 ounces Greek yogurt (I used vanilla)
Sliced fruit (I used strawberries)
Chopped walnuts
Honey

Directions:
Put the yogurt in a bowl and top with fruit and nuts. Drizzle honey on top. Enjoy!

Cooksnaps
Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 11 Comments

  1. Becky

    Oh this reminds me of a trip to Santorini I took about a year and a half ago. We had lots of great food, of course, but perhaps the most scrumptious thing I ate was simple plain yogurt drizzled with honey, topped with walnuts. Its an amazing combination and wen you have just 3 high-quality ingredients…simply divine. Thanks for the reminder!

  2. siri

    So how was the Stoneyfield yoghurt? I’m always skeptical of any yoghurt that’s fat free- I figure, the real stuff is still fairly healthy, far more satisfying, and is worth the extra fat, but maybe they make a good one???

    I think we’ve got a lot in common as far as the seasonal depression goes- winter dark and cold is for baking away in the kitchen, while spring is for slow walks and gardening.

    Thanks a lot for sharing, you’re always a joy to read.

    -Siri

  3. Alicia

    Is Greek yogurt new? Because I see it talked about ALL the time now. It’s in like, every health magazine of any sort, and I see it on TV shows and stuff. I want to try it!

  4. Shannalee

    Becky – Santorini! I’m jealous!

    Thanks, Hannah! And can’t wait to see how you like the Oikos!

    Gemma – exactly!

    Sue – She’s unlike anyone else I know, the perfect mom for me!

    Siri – I thought it was delicious and, genuinely, wouldn’t have even guessed it was so healthy! (BTW glad to know I’m not alone on loving spring.)

    E.P. & Alicia – You absolutely should try it!

  5. Pingback: This is the Good Stuff. | Lemon Yogurt Cake | food loves writing

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *