Tag Archives: yogurt

New Favorite, High-Protein Snack: Peanut Butter and Honey Parfait!

My friend Mike Campbell introduced me to this new favorite treat! It’s so simple. It’s healthy. And it’s delicious! (And, yes, I told him it was going on my blog.)


  • 3/4 to 1 cup Plain Whole Milk Yogurt (you can use the low fat if you really want to, but I personally think we need a little fat in our diets to help absorb certain nutrients, and it makes it creamier)
  • 2 Tbsp. All Natural Peanut Butter (or organic, if you can find it)
  • 1-2 tsp. Local Honey (or organic, if you can find it)

Just stir or whip the three ingredients together, and it creates a rich, creamy, high-protein treat that tastes as good as a parfait or dessert mousse. If you want, you can substitute a spoonful of your favorite jam instead of the honey and call it “PB&J Parfait”–great way to get kids (of all ages) to eat yogurt! Bon Appetit!


Product Review: Früsh

A while back, a marketing firm contacted me about a new product that’s hitting grocery stores near me. They sent me some goodies to share, along with an amazing little packet of reference materials about a new drinkable yogurt called Früsh. Früsh is all-natural yogurt with fresh fruit and added probiotics and calcium for a healthy snack or part of your breakfast routine.

The packet: a cooler with ice packs and 24 bottles of Früsh, a banner, product materials and coupons, 2 drawstring backpacks, and some buttons!

I’m not sure the exact meaning behind the name, but to me it’s a “Fruit Rush” – fruit yogurt on-the-go! I tasted it and thought it was  pretty good, but I wanted to make sure it wasn’t just me, so I took the samples they sent me into my office and did a taste testing!

“The Goods”

Here are some of the guinea pigs at my Office Sampling Party:

Sampling Party at Work!

Now let’s see what these volunteer taste testers had to say about their experience:

Let’s start with the CONs:

Mark said, “The texture is different. I’m used to Naked Juice.”

Jake also said, “They’re slightly too sweet. I prefer kefir.”

John said, “The blueberry is too ‘yogurty’. The strawberry’s good and the peach is alright. The strawberry banana tastes artificial, even though it’s not.”

Janice also said, “The strawberry banana tasted like the container” [note: no one else had this opinion, but in the effort of full disclosure, I decided to include it.]

Janice also thought the strawberry was the best, but that the grams of sugar were too high.

Ashley said, “If you mix it with Greek yogurt, it would be better. It’s not terrible but really sweet. The bottle is cool, unless you have big hands or are a lefty.”

One thing my sister pointed out was that it doesn’t have active live cultures in the yogurt, even though it does have probiotics.

And now let’s look at the PROs:

Matt said, “The peach is the best!”

Jake said, “I enjoyed all of them.”

Ken said, “It’s like a healthy jello shot. I like all of them, but the strawberry and peach are at the top.”

Janice said, “I don’t normally like blueberries, but the blueberry Früsh is good.”

Mandy said, “The peach is my favorite. Then the strawberry. Cool containers!”

Ryan said, “I’m not a fan of blueberry, but the peach and strawberry taste like heaven.”

Greg said, “It tastes like a melted strawberry milkshake, and I love strawberry milkshakes!” He liked all of them.

Kyle liked all of them too.

Rebecca said, “I don’t normally like strawberry banana, but I liked all of them. The peach was my favorite.

And my favorite review from Miss Marian: “That strawberry’s wonderful! I’d keep that in my fridge. I definitely would buy it.” Peach was her second favorite.

Here’s some Nutritional Info from the company: FRUSH Nutritional Overview Page!

My nephews liked it too:

And, last but not least, my opinion:

“I liked all the flavors, especially the peach. I actually liked it better than kefir, personally, because it wasn’t sour at all; however, I did think they were slightly too high in sugar. I definitely appreciated that the ingredients were all-natural; even the colorings came from fruit and vegetable extracts! That’s a definite plus in my book. The bottles fit really well in my hand (though I do see the point about not fitting well in lefties’ hands). And it was a great, quick breakfast on the way to work, paired with a granola bar (and some coffee, of course).”

Overall, I think this is a really good product and I hope it does well. Look for it in the following grocery stores near you:

  • Bi-Lo
  • Harris Teeter
  • Piggly Wiggly
  • Ingles
  • Wilco
  • Food City
  • Food Lion
  • Winn Dixie
  • Lowes Food
  • Hannaford
  • Price Chopper

GIVE-AWAY: Since I was given these goods, I wanted to share! So, I have 2 drawstring backpacks and some coupons, and I’m willing to ship them to three or four of my fans. All you have to do is answer the following question below by this Friday, September 7, 2012, and I’ll do a random drawing.

The question: Have you tried Früsh? What did you think? (And if you would like a backpack and coupons or just coupons if you win?)

Roasted Veggies with a Twist & Dip (Mar. 3, 2010)

I had some veggies leftover in my veggie drawer that needed to be used so I didn’t waste them. So, what did I do with them? I roasted them, of course! 450 degrees Fahrenheit for 45 minutes = deliciousness!

This time, I used the leftover ingredients from my veggie boullion (see Feb. 9th’s post for recipe) and added potatoes to it. I had 2 leeks, 1/2 fennel bulb (plus some fennel leaves), 4 garlic cloves, 1/2 small bag of baby carrots, and 4 potatoes. I chopped everything up so the pieces were roughly the same size, drizzled with olive oil, salt and pepper, and let the oven do it’s thing. I was nervous about the fennel. Every time I’ve seen it used on a cooking show, they compare it to licorice (which I hate). It does have a licoricey smell when you’re chopping it, but when roasted with everything else, it adds a nice texture and color to the mix.

Dip in ketchup or, if you like a thinner dip, you could use sour cream and a ranch dressing packet. If you’re more adventurous, make a Greek yogurt dip! My recipe below is like a tzatziki sauce with cheese. Mix all ingredients till smooth.

6 oz. plain Greek yogurt
1 tsp. dill weed
1/2 cucumber, peeled and chopped finely
3 green onions, chopped finely
1 garlic clove, peeled and chopped finely
1 c. shredded white cheddar cheese
Salt & pepper to taste


Homemade Yogurt (Feb. 19, 2010)

I knew a girl in college who did this as one of her Advanced Food Prep class experiments. I’ve wanted to try it since but have never been brave enough. Well, the courage has grown and I am going to try this. I eat yogurt all the time and would love to save money on it!

Here are three sites on how to make your own yogurt. I’m trying the one using my crockpot!

Make Yogurt in Your Crockpot (http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html)

An Illustrated Guide (http://hubpages.com/hub/How_to_make_your_own_yogurt_-_An_illustrated_guide)

Make Your Own Yogurt – PDF available on this website (http://www.makeyourownyogurt.com/)

Here’s a note from my cousin’s wife, Rose, who makes her own yogurt:
Hi Melissa,
Here’s the comment that I was trying to post. Thanks for posting it for me.
I’ve experimented with a bunch of different methods but here’s a few things that I’ve learned. The basic method as you can see from other sites is to pasteurise your milk, cool it to within the lacto-bacteria happy range (90-120F), add commercial yoghurt, keep at happy range for 4-8 hours.

I’ve found that the microwave is much easier to use than the stove top for the pasteurising. The first time around you’ll have to watch that it doesn’t overflow but after that you’ll know roughly how long to put it in for and you don’t have to worry about burning the milk.

I like to use low-fat milk but I add skim milk powder before I heat it up. I add the powder as though I was reconstituting it with water so my end product is about double strength.

I usually add about 1 tbsp commercial yoghurt to 1 cup of milk but I don’t measure, I just guess.

I like to incubate my yogurt in jars, submerged up to their neck, in 120F water in a small cooler. I usually don’t have to heat the water at all but I do check it half way through the incubation and some hotter water if necessary.

These days I’m using a rice cooker on the “keep warm” setting for incubating. I have to keep the lid off or else it gets too hot. Because of that, the yoghurt develops a skin. I just pull it off and throw it out when it’s done. I just like how easy the rice cooker is.

You can freezer the commercial yoghurt in ice cube trays so that you have some healthy starter whenever you feel like making yoghurt. You simply thaw it in a little milk while your milk is cooling.

Yoghurt cheese is wonderful. When your yoghurt is finished dump it all into some cheese cloth (or a clean tea towel), bring the corners together, tie some string around the corners and hang it from a cupboard handle. In a few hours you have wonderful, low fat cream cheese substitute. It’s great on bagels.

I’m surprised how popular h.m. yoghurt is compared to sour cream. Sour cream is super simple because the ideal incubation range is room temperature. To make sour cream you dump about a 1/4 cup of sour cream into a litre (~4 cups) of cream. Twelve hours later you have sour cream. If you start with milk instead of cream you end up with buttermilk.

I find it so sad how nobody knows any of this stuff any more. My mom didn’t teach me this stuff. I’ve just made it a bit of hobby to pick up old skills.

Thanks for the tips, Rose!! I’ll let you know how it goes. ~Melissa