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So, food.

This is the most delicious desk-breakfast! It travels well in a small container, it's got protein and carbs and vitamins and antioxidants, and it's pretty.

First you strain your own yogurt. I learned this trick from [personal profile] executrix and now I use it all the time.

Buy plain, inexpensive yogurt in the fat-content of your choice (I make my own 2% by combining a quart of whole-milk yogurt and a quart of nonfat). Put a strainer or colander on a bowl, put a big coffee filter into the strainer, dump the yogurt into the coffee filter, and put the whole thing into the fridge overnight.

The result will be, in the bowl, a significant quantity of whey (which has a variety of uses); and in the coffee filter an almost cream-cheese consistency strained yogurt that is wunderbar. Decant this back into the yogurt container and refrigerate.

Now get some Trader Joe's dried wild blueberries. (Fresh and frozen blueberries have their place, don't get me wrong, but dried? Whole different order of wonderful.)

The night before, put a layer of blueberries in the bottom of your lunch-carrying container. Put strained yogurt on top. The next morning when you get to work, open, stir and eat.

The thick, snow-white yogurt turns kind of pinky-purple, the dried berries will have softened a bit and will form little sweet bites that burst with blueberry-ness in the tart/sour creamy yogurt, and the combination of flavors and textures is out of this world.

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( 8 comments — Leave a comment )
Apr. 20th, 2010 07:57 pm (UTC)
If you draw circles the size of one of your tiffin containers onto paper bags, and pipe meringue onto the circles, you can make tiffin-sized pavlovas with, e.g., yogurt and fruit or just plain fresh fruit.
Apr. 20th, 2010 08:02 pm (UTC)
Oh my gosh that sounds good! And gluten-free, too.

You're a fantastic resource of great ideas. Thank you!
Apr. 20th, 2010 10:29 pm (UTC)
http://shala-beads.livejournal.com/261228.html This is a recipe for whey bread that my family really likes. We make our own yogurt using 2% milk and powdered milk to thicken it instead of all the gelatins and other things used in a lot of commercial plain yogurts. I just use a hot water bath instead of a yogurt machine to keep the temps right and make it in one of my ceramic casserole dishes.
Apr. 20th, 2010 10:30 pm (UTC)
Oh! and labneh (strained yogurt cheese) is also great with herbs instead of fruit to make a low fat spread for wraps and such.
Apr. 20th, 2010 11:13 pm (UTC)
Oh, I am trying that! That sounds fantastic, and I'd never heard of it before this very minute. Thank you!
Apr. 20th, 2010 11:10 pm (UTC)
I've had mixed enough success with homemade yogurt that for my one-person household it has seemed more economical to buy it, though I dislike the plastic packaging. I should double-check the label for additives. I'm pretty sure it's just milk and culture but it would be good to know.

Your bread sounds fantastic. Sadly, I'm gluten-free (and boy do I miss good bread!), so I'd have to try adapting it to a GF recipe, but whey works well in GF baking--it seems to activate the xanthan and guar gums that are called for in a lot of GF recipes.
Apr. 20th, 2010 10:33 pm (UTC)
Yum! sounds wonderful.
Apr. 20th, 2010 11:11 pm (UTC)
It's yummy.
( 8 comments — Leave a comment )



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