Experimenting with my own "fruit on the bottom" yogurt

This week I bought some plain Dannon yogurt for some tzatziki sauce I made to go along with some home made gyros -- a food experiment unto itself!


For a first attempt at both gyros and sauce, I think it came out fairly well.  


With the yogurt in the fridge, I did a label comparison between the plain yogurt and some regular flavored stuff I already had.


What a difference!


Plain Dannon yogurt is made only of milk.  But the single serving flavored stuff most of us eat as yogurt has SIXTEEN ingredients to it -- many of them known carcinogens!  Flavored yogurt is full of junk that we know is bad for us.  The problem is that the junk is cheap for them to use and makes us crave the taste.


This summer, when strawberries were at their peak, I had pureed a couple quarts of strawberries in my blender, adding only enough water for the blender to work, then froze all of it in some freezer containers that I take out, thaw, and use little by little for my recipes.


With a re-usable single serving container recently acquired from lunch at KFC, I decided to try an experiment with making my own "convenience" yogurt.


First, I thawed some of my pureed strawberries.

Second, I lined the container with strawberry puree

Third, I filled the rest of my container with the Dannon plain and returned to the refrigerator.


The yogurt is not nearly as thick as the custard-like fruit on the bottom -- but is much more healthy!  When I'm ready to eat it, I will simply add a little table sugar to taste -- much less sugar than Dannon adds to its "fruit on the bottom" line.


But the best part:  my strawberry yogurt is made of just THREE ingredients:  strawberries, milk, and sugar.


Can't wait to try the result!


Laurel A. Rockefeller, author

The Great Succession Crisis

E-Book ISBN: 9781476243344
Print book ISBN: 978-1479144808

This is an article written by one of the incredible members of the SheKnows Community. The SheKnows editorial team has not edited, vetted or endorsed the content of this post. Want to join our amazing community and share your own story? Sign up here.

More from food

by Justina Huddleston
| 9 hours ago
by Justina Huddleston
| 2 days ago
by Justina Huddleston
| 4 days ago
by SheKnows Food & Recipe Editors
| 10 days ago