If you are like me, there is not much that produces more anxiety than a trip to the yogurt section of the grocery store. As I stand in front of the display, my mind is aflutter with those buzzwords of modern shopping: organic, green, low-sugar, low-fat, natural, budget-wise. For me, the refrigerator section is a black hole of parenting hopes. I have been buying yogurt for my son for over four years and have never found a single tub of yogurt that left me with the taste of success. Sometime I feel like giving up altogether and filling up the cart from cup-o-puddin’ display instead.
Dairy is one of the areas where I am committed to spending the extra money for organic products. But take a peek at the sugar content of the flavored organic brands and you will debate letting your child suck on a couple of lollipops instead. Yoplait makes a lower sugar kids yogurt but it is not organic and not easy on the wallet. Try anything cheaper than these two options and you are entering the realm of artificial colorings, high fructose corn syrup, artificial sweeteners, and artificial flavoring.
My search to eliminate the instant from our kitchen and diet has lead me to a solution the Yogurt Problem. The idea came from my friend Heather who was sweetening servings of plain yogurt with honey and cinnamon for her toddler. To save time, I buy the big tub of plain organic yogurt and it takes just a quick minute to transform it into yogurt that is sweet enough for WJ but that I can also feel good about. Buying the big tubs means we use less plastic and spend less money. Mixing it at home means I am in control of the additives.
WJ’s favorite is in keeping with Heather’s idea. I dump a quart of plain organic yogurt into a large bowl and sprinkle it with about 1/2 teaspoon of cinnamon. Then I stir in about a teaspoon of vanilla extract and a tablespoon or two of honey or agave. It really does not take a lot to sweeten yogurt—there is a natural sweetness from the lactose. Vanilla and cinnamon both have a sweet quality as well but don't add any extra sugar. WJ won’t tolerate plain yogurt; it is a little too tart. But a hint of added sweetness makes it enjoyably tangy.
It would be easy to mix in a fruit compote or even some all-fruit preserves. Applesauce would work, as would mashed bananas or even some baby food pears.
Tonight I “cooked” a tub for myself too. I mixed a 16-ounce container of organic Greek yogurt with a tablespoon or so of maple syrup and a couple of tablespoons of walnut pieces. I am planning on adding a dollop or two on my oatmeal in the morning.
Two recipes, one bowl, a few minutes, and my fridge is stocked with yogurt for the week. Finally, I will be able to stand up to the yogurt display and balk at its bullying.
What food choices intimidate you most?