I have a new addiction. There’s a new ‘Aussie-Style’ yogurt in town. Noosa. Noooooooossssaaaaaa! It’s fantastic. It’s creamy with just the right amount of tart, and the fruit part is separate from the yogurt part, so you get to stir it all up. Plus, it comes in a tub similar to cream cheese instead of the traditional yogurt cup. The downside? A few things. The price. At least twice the cost of a regular ol’ cup of yogurt. And– not available in a low fat or low sugar version. No wonder it tastes so good!
Well, I just so happened to have strawberries and rhubarb in the fridge that needed to get used up. And some plain nonfat yogurt. And some granola because the crunchies just make it oh-so-much-better!
So, here’s my homemade version of my new summer favorite. Enjoy!
Strawberry Rhubarb Yogurt
- 1 pint strawberries, hulled and sliced
- 1 cup fresh rhubarb, peeled and sliced
- 1/2 cup sweetener (sugar, splenda, honey, whatever)
- Plain yogurt (nonfat, lowfat, fullfat, whatever)
- Crunchy granola (I like the high-protein kind by Nature Valley)
- Combine fruit and sweetener in in a saucepan over medium heat. Bring to a boil, reduce heat, and simmer until fruit almost completely breaks down, about 10 minutes. Stir well and set aside to cool. Pour into a jar and keep in the fridge.
- Spoon yogurt into a bowl or cup (I use about 1/2 cup), spoon strawberry-rhubarb goodness on top (about a tablespoon), stir-stir-stir, top with granola.
- Enter strawberry rhubarb nirvana. With crunchies.