Greek yogurt is the new power dairy snack, favored by teachers, moms, office workers and many others seeking a portable tasty yet healthy snack. I eat it too. But sometimes I want a more basic, yet above average, yogurt. My secret for great yogurt is one brand; Stonyfield Organic. I buy the large 32 ounce container. I usually get the plain, one percent low fat yogurt. Organic milk makes creamy flavorful yogurt, far superior to any made with non-organic milk. Occasionally I treat myself to Stonyfield’s whole milk yogurt. This is thick, creamy and oh so delicious. The top layer is like cream yogurt; crazy yummy! I eat a dish of this yogurt with fresh jam, all that jam that I don’t eat on toast anymore. I know, whole milk! But sometimes you have to enjoy the best that life can give you and frankly experts say that non-fat yogurt is less healthy than yogurt with some fat. Go on, live wild and try this fabulous organic yogurt.
Update; 11/21/14: a new article about the dangers of highly sweetened and additive filled yogurts specifically says the best choices are organic whole milk yogurts: http://www.cornucopia.org/yogurt. I was right on the money with my recommendation of Stonyfields yogurt and my use of homemade jams and granola to flavor it up. Much better for you and your kids! Tastier too actually.
You can also enjoy this yogurt with honey drizzled on top. Sprinkled with my homemade granola it is very healthy, filling, and delightful tasting.
Late this past June I made some strawberry basil jam. The other day I got the excellent idea to put it on top of my organic yogurt. It was amazing tasting, the creamy mild yogurt stirred together with that fragrant fruity jam. Oh my goodness, a whole world away from commercially flavored fruit yogurts.
So here is my strawberry basil freezer jam recipe. My friend Josh had purchased some and raved about the flavor. I decided to make my own. Well, it is great on toast and extremely yummy on your yogurt! It is not too much basil flavor, the strawberry predominates but you do get a taste of it when ever you encounter a bit of basil leaf. I actually only made half a jam recipe as that was all the strawberries I had available that day. I used the liquid Surejell, half the package.
Strawberry Basil Freezer Jam
yield: 5 cups
about 1 pound of fresh ripe strawberries (2 cups crushed strawberries)
4 cups granulated sugar
one 1.75 ounce package of fruit pectin (I used liquid Sure Jell)
1/4 cup finely chopped fresh basil leaves, really fine!
In a large bowl, mash strawberries using a potato masher. Measure out two cups and return to bowl. If there are extras, you can eat those. But you want to pretty exact with this recipe.
To the 2 cups of mashed strawberries, stir in 4 cups of granulated sugar. Mix well to combine and moisten all the sugar and then let stand for 10 minutes, stirring occasionally.
Meanwhile, in a small saucepan, combine fruit pectin and 3/4 cup water. Bring to a boil on high heat, stirring constantly. When it boils, set a timer for one minute. Continue to stir constantly and then remove from heat when it has boiled for one minute.
Stir pectin and water mixture into the fruit and sugar mixture. Stir constantly for about 3-4 minutes or until sugar is completely dissolved and mixture is no longer grainy.
Pour mixture into freezer containers with tight fitting lids (jars work great). Let jam stand at room temperature for 8 hours before moving to the fridge or freezer. If you freeze it, thaw it in the fridge when you’re ready to use.