Today is the next to last day of the April A to Z Blog Challenge! I've been thinking about all sorts of things all month -- I wonder if most of the other 306 bloggers who signed up for the challenge work full time? I wonder if most people are like me and write at least 3 posts on the weekend and then get up really early to post links, etc. or if they carve out time to write daily?
On to today's food -- Y is for Yogurt Breakfast Parfaits. I had read about making overnight oats and had several friends who made them and brought them to work (pre-pandemic). Since I'm conscious of WW points, I varied my recipe to make it as low point as possible.
On this day, my cast of ingredients was Fage Fat Free Greek Yogurt, Monkfruit sweetener (the truvia is in this picture but I didn't use it), fresh strawberries, and quick oats.
I sliced the strawberries and started layering. I started with yogurt and sprinkled a little Monkfruit sweetener on the bottom layer of yogurt. I then added half of my strawberries and about 1/2 - 1 tablespoon of oats. I then repeated the layers. If I'm feeling decadent, I might chop 2 pecan halves or a couple of pieces of walnut on top. I personally have to add a little sweetener to the yogurt. It is so tangy. I do love the Fage brand because it is thick and creamy.
Speaking of yogurt, have y'all seen those little squeezy pouches of yogurt? Our granddaughters love those!
Over the last year or so, I've begun to substitute fat free Greek yogurt for sour cream in a lot of my recipes. I use it in place of sour cream in my Poppyseed Chicken Casserole. If I were making it for company, I would probably use sour cream. I've used it in several dips. It is very versatile.
Do you like yogurt? Do you have a favorite flavor?