Special of the day: Greek Yogurt…It’s What’s for Breakfast!

24 Jul Special of the day: Greek Yogurt…It’s What’s for Breakfast!

Berry Blintzes

 Mom was right. Breakfast is the most important meal of the day. In addition to fueling your mind and body for better efficiency in the day ahead, eating breakfast has been shown to help curb weight gain. People who maintain a healthy nutritious breakfast routine tend to avoid overeating throughout the day or snacking on high-calorie foods to stave off hunger.

Incorporating protein-rich Greek yogurt into your morning meal is a healthy way to kickstart your day, especially if you stick to plain, low-fat or nonfat varieties. Compared to regular yogurt, Greek yogurt has about ½ the sugar, ½ the carbs, ½ the sodium and almost double the protein. A protein-rich breakfast will help you feel full longer.

Jazzing up plain Greek yogurt makes breakfast that much more enjoyable for everyone, and the options are endless. Delight guests for summer brunch by assembling blintzes ahead of time and lightly frying them in butter just prior to serving. Portable Jamaican Java Parfaits could be enjoyed just about anywhere: breakfast on the boat, on the patio, on the dock, you name it! And Cherry Almond Smoothies are so simple to make, you just might want to share the recipe with the kids to whip up for the family on a busy morning.

Make your morning more delicious with this week’s Special of the day: Greek Yogurt, It’s What’s for Breakfast! and recipes for Cherry Almond Smoothies, Berry Blintzes and Jamaican Java Parfaits. Enjoy!

Recipes and food photography by Sydne George.

Cherry Almond Smoothie

Cherry Almond Smoothies

(makes two, can be doubled)

½ cup Greek yogurt

½ cup pitted cherries

1 tsp. almond extract

¼ cup tart cherry juice

½ cup ice

Combine all ingredients in blender and puree until smooth.

Garnish with a dollop of whipped cream and a fresh cherry.


Berry Blintzes

Berry Blintzes

(serves 3-4)

Make the crepes:

½ cup milk

2 eggs

1 tbsp. vanilla

2 tbsp. melted butter, cooled

2 tsp. sugar

1/3 cup cornstarch

dash of salt

Combine all ingredients in blender and blend until smooth.

Heat medium nonstick sauté pan over medium heat until hot.

Pour enough batter into pan just to cover bottom, swirling pan as you pour to spread batter into a thin crepe.

Cook briefly until one edge of the crepe can be lifted from the pan.

Grasp edge of crepe with one hand and flip into pan to cook other side briefly.

Layer between sheets of waxed paper.

Repeat to cook the rest of the crepes.

(Can be made ahead, layered with waxed paper, covered and refrigerated.)

Make the filling:

1 ½ cups Greek yogurt

3 tbsp. powdered sugar

1 tsp. lemon peel, grated

Combine all filling ingredients in small bowl and whisk until smooth.

Spoon a tablespoon or two of the filling into the middle of each crepe.

Fold opposite edges toward the center to make a square.

(You could fill them ahead, refrigerate them and then lightly fry them when ready to serve.)

Melt 2 tbsp. butter in medium sauté pan over medium heat.

Lightly fry filled blintzes (seam side down) in butter just until lightly browned.

Then flip and cook other side of blintzes just until lightly browned.

Serve warm, garnished with fresh berries.


Jamaican Java Parfait

And one for the adults in the house…
Jamaican Java Parfaits
(makes two, can be doubled)
Make the Java Whipped Cream:
1 cup heavy cream
2  tbsp. powdered sugar
2 tbsp. spiced rum (you could substitute 1 tsp. rum flavoring, if desired)
1 tsp. instant espresso powder
1 tbsp. hot water
Beat cream with electric mixer until soft peaks form. Add powdered sugar and rum and beat until combined. Stir espresso powder into hot water in small bowl. Let cool. Add espresso to whipped cream and beat until thoroughly combined.
Stir 2 tbsp. powdered sugar into 1 cup Greek yogurt (if desired, you could use it plain, if you wanted to avoid added sugar.)
In stemmed glasses, layer Greek yogurt, Java Whipped Cream and thinly sliced banana.
Top each parfait with a dollop of Java Whipped Cream and a few additional banana slices.

            Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.

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