Breakfast: The “Best of Both Worlds” Fage Post

When I wrote a story on Greek yogurt a few months ago, the photodietitian I interviewed recommended mixing in fresh fruit to give a little sweetness to the yogurt, rather than buying the ones with the strawberry, cherry or peach fruit preserves attached in a cute little side compartment. In principle, I agree with her: Less sugar, more natural fruit goodness, more ounces of yogurt per container. In actuality, the yogurt is too sour for me with just fresh fruit. It needs honey, or a Sugar in the Raw packet, or something.

Today I added a handful of blueberries in to the yogurt on top of the peach preserves — the yogurt was a great vehicle for the berries (not all shown; kept replenishing as I ate), and I got the sweetness quotient. Mmm.


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