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Creative yogurt mix-ins

kattyeyes Jul 4, 2009 08:15 AM

For the second week in a row, I picked up some delicious goat's milk yogurt from a local farmers' market. This stuff is sooooooooooo fabulous!

I wanted to share some of the things I've mixed in so far. Have you tried:

1. hot pepper jelly (also from the farmers' market): the cool, goaty creaminess combined with the sweetness/hotness of the pepper jelly is a taste sensation!

2. lemon curd--I just enjoyed a small dish, and since I'm home, I licked the dish, too.

What are your most interesting yogurt mix-ins? And I encourage you to find fresh goat yogurt at your own farmers' markets if it's available. You'll love it!

http://www.beltanefarm.com/

P.S. to any CT readers: Beltane Farm has a stand at the Clinton Farmers' Market on Fridays and in Chester on Sundays.

  1. 4
    4Snisl Jul 5, 2009 11:20 AM

    These aren't really creative, but they're good :)....

    Cocoa powder along with sweetener.

    As you found with your hot pepper jelly, try a pinch of chilie powder along with with your sweet stir-ins, especially fruity ones.

    Orange segments plus a little zest.

    Sliced peaches (or apricots), blueberries and cinnamon with a little honey.

    Maple Syrup (grade B is my preference).

    Fresh pineapple plus a little creamed coconut (stuff in a block).

    Crumbled macaroons or gingersnaps.

    Cucumber plus a little chopped preserved lemon and whatever herbs I have in the garden.

    1. c oliver Jul 5, 2009 10:29 AM

      Costco carries a great granola cereal that has flax and pumkin seeds and a bunch of other crunchy things. I recently put that on some yogurt and then drizzled with honey. It was a great dessert for me. (You know how I am about sweets, k-e)

      1. mogo Jul 4, 2009 11:53 PM

        Roasted black sesame seeds.

        1. Caitlin McGrath Jul 4, 2009 08:54 PM

          Pomegranate seeds. Pomegranate molasses. Chopped candied ginger. Ginger marmalade or Ginger People ginger spread (same as one the Trader Joe's used to sell). If I'm making myself yogurt + something for dessert, I sometimes add a bit of liqueur in a complementary flavor.

          1 Reply
          1. re: Caitlin McGrath
            kattyeyes Jul 5, 2009 06:42 AM

            I especially like the chopped candied ginger idea for the same reason I love the hot/sweet vs. cool/tangy in the red pepper jelly combo. Liqueur is a great idea, too, and one I never thought of. Yum!

          2. chicgail Jul 4, 2009 04:06 PM

            mmm. Got to try those. Especially lemon curd.

            I like grilled fresh figs in yogurt.

            I like chopped up mango in yogurt.

            I like Kashi cereal in yogurt.

            Sometimes I like combinations of the above in my yogurt.

            1 Reply
            1. re: chicgail
              kattyeyes Jul 5, 2009 06:41 AM

              Oh, yum--grilled fresh figs! I have never had them. Chopped mango is lovely, too. I knew I would get more great ideas by kicking off this post. Thank you!

              And thank you all! :)

            2. s
              spellweaver16 Jul 4, 2009 01:07 PM

              I always liked Grape Nuts in my yogurt. It doesn't add any sugar, but a good earthy flavor and crunch when I'm not really in the mood for something so smooth.

              1. m
                Mer_Made Jul 4, 2009 10:44 AM

                The most creative thing I add is sour cherry spoonsweet. I'm boring, I know.

                2 Replies
                1. re: Mer_Made
                  kattyeyes Jul 4, 2009 11:13 AM

                  I had to look up "spoonsweet"--interesting. :) Are you of Greek ancestry--or where in our world are you? I would probably call the same thing preserves--or are true spoonsweets more of a syrupy consistency? I love learning about word origins. Here's what I found:
                  http://greekfood.about.com/od/discovergreekfood/a/spoonsweets.htm

                  Here's a funny tidbit for you: in New England, the pineapple is a sign of hospitality. Go figure since they grow so abundantly here (HA HA!). More info than you ever wanted on the topic here:
                  http://www.chefsblade.com/news/articl...

                  1. re: kattyeyes
                    m
                    Mer_Made Jul 5, 2009 04:27 AM

                    Not Greek and on the East Coast. I just got hold of a Time Life book on preserving and fell in love with the recipe. It does have syrupy consistency and the cherries are almost candied.

                    I knew pineapples were big in Williamsburg, VA. You'll see pineapples all over the buildings and they're even used in Christmas decorations. I didn't realize that the fascination had traveled that far.

                2. c
                  Cathy Jul 4, 2009 08:37 AM

                  I enjoy the pure fresh taste of a good yogurt and never mix in anything.

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