At first, I didn’t like it. It’s thick and creamy and tart, quite unlike the smooth, fruity yogurt I was used to as a child. Where were the blueberries on the bottom? Why was the consistancy so darn heavy? And yet Fage Greek Yogurt has slowly, but surely become my yogurt of choice – slyly replacing one brand after another until it’s the only yogurt I ever want.
Fage comes in one flavor (plain) and three styles; whole milk, 2% milk, and nonfat or 0%. I go for the 0% or the 2% depending how my jeans fit. 1 cup has a whopping 20 grams of protein. Uh, huh, 20 grams! For someone like me who is constantly anemic, 20 grams is like a get out of jail free card. Unfortunately, at almost $5.00 a container, it’s far from free.
So for those of you who want to add a little pizazz to your breakfast, try this new recipe. It’s my staple these days and I have to say, it does me right morning after morning.
- 1/2 cup to 1 cup Fage Greek Yogurt
- 12 raw almonds
- 1 spoonful natural honey or agave nectar
- 1/2 cup t0 3/4 cup fruit (I like to do a frozen blueberry/raspberry/cherry/and blackberry blend, but frozen peaches, strawberries or bananas are also delicious. Fresh fruit is good too, it just doesn’t have the crunchy factor you get with frozen.)
- 1/4 cup granola
- mix and gobble!