The Art of Yogurt

Almost every morning I have Greek yogurt for breakfast. High in protein and low in fat, it's a pretty good breakfast. My only problem is that the flavored ones are too sweet and the plain too, well, plain. I typically add a little Kashi Go Lean Crunch to the creamy goodness just for a little crunch.

Adding the cereal certainly helps the texture, but does nothing for the sweetness (or lack of, depending on the choice of the day). Yesterday I stumbled across what I thought was a pretty good compromise. Pomegranates. Not the juice, but the actual seeds from the fruit!

King Soopers (the Kroger corporation calls it that out here) had whole pomegranates on sale for $1 each. I thought I'd give it a whirl! While messy to get the seeds out, there were a little more tart than I really wanted to eat naked so I tossed them in the vanilla yogurt with the granola. It was absolute perfection! And the best news: that pomegranate will last me all week (unless the fruit goes bad first). But so far, so good! Not to mention, it's a superfood!

I put the Wikipedia link there in case you are curious about the pomegranate's superfood capabilities, and holy catfish is that a lot of information! But good to know I guess. I dare you to give the pomegranate a whirl. My only tidbit of advice: when you cut it in half, do so across the fruit, not from top to bottom...that will make it MUCH easier to extract the seeds!