One of the foods we always, always have in the refrigerator is yogurt, and usually more than one kind. When the kids want a snack, I direct them to fruit or yogurt first. When they want to make a smoothie with frozen fruits and juices, there’s plain yogurt to blend in with it. When Sunshine was about a year old, we used to joke that her four major food groups were peach yogurt, pear yogurt, banana yogurt and vanilla yogurt. She still eats two to three containers a day.

Thicker, richer, creamier

In the last eight months or so, we have become big fans of Greek-style yogurt. Greek-style yogurt usually is made with milk that has a higher fat content than typical American yogurts (though nonfat Greek yogurts are still very, very good), and it’s strained to filter out some of the excess water. It’s thick and rich and creamy. It’s dessert, almost! We drizzle honey on it. We use it to garnish soups. We mix it with cereal and fruit. We use it in cooking and baking (it easily replaces sour cream in several family recipes). We use it as part of a favorite summertime appetizer. It feels so decadent.

While it is a little expensive, I’m not so averse to buying the larger cartons at Trader Joe’s. And one individual container per week per person as a treat is not the worst thing in the world. When I bring home the containers of Fage, usually Woody is the first one to ask if can have it, even before he asks for chips or cookies or some other snack. I’m investing in his longer term health, I say to myself.

One of my favorite appetizers in the summer is a dollop of Greek-style yogurt and a smear of herbed Chardonnay jelly on a Melba round. The combination of sweet and creamy and tangy and herby and crunchy without being too heavy is wonderful hot summer evenings. If you can’t find Greek style yogurt, you can make yogurt “cheese” with plain American yogurt.

Yogurt and Chardonnay Jelly with Crackers

Thick Greek-style yogurt, or strained American yogurt “cheese”
Herbed Chardonnay Jelly (we get ours from Westport Rivers winery, but there are other sources)
Crackers (we prefer Melba rounds)

On a large serving plate, place two small bowls. Put the yogurt in one and the Chardonnay jelly in the other. Arrange the crackers. I find a small knife is best for spreading the yogurt and a small spoon best for adding the jelly on top. Set out several completed crackers so that guests know what to do with the ingredients.

Yogurt “Cheese”

One 32-oz container of plain lowfat (not nonfat) American style yogurt
Cheesecloth
Strainer
Bowl
Plastic wrap
Honey (optional)

Line the strainer with cheesecloth and place over the bowl. Dump in the entire contents of the yogurt container, cover with plastic wrap and put in the refrigerator at least over night and up to two days.

Carefully lift the strainer out of the bowl and dump out the excess water and whey. Dump the now very thickened yogurt out of the strainer and cheese cloth into this or another bowl. Drizzle honey over the yogurt and mix well.
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Store in the original yogurt container in the refrigerator for as long as the yogurt would have been good otherwise.

PointsandPrizes.com Keyword: CREAMY worth 50 points good through 04/06/08.
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