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When I was a kid, my mother was into some kind of all-natural food thing, and we weren't allowed to have any white foods or any cereal that listed sugar above the fifth ingredient. (Bit of Trivia: In 1984, the only cereals that listed sugar lower than third on the ingredients list were puffed rice and All-Bran. And possibly garden soil.) We only ate brown bread that had little whole grain meteorites in it, the kind of bread that you didn't dare toast because you would tear a bleeding hole in the roof of your mouth. And the only sweetener we could put on our cereal was raw honey. Thus, whenever I needed a sweet fix, my only recourse was to wait until no one was looking, walk over to our honey bear and squeeze that little bastard into my mouth as quickly as possible. So it was not all bad, because honey...honey is pretty awesome. Also, I probably ended up with the strongest hands of any fifth grader and last I checked, my thumb-wrestling title is still unchallenged. And I think that's also why I am addicted to Fage Greek Style Yogurt in the single serving packs. It has a density somewhere between cream cheese and perhaps spackling compound, it tastes like you've just eaten an ingredient purchased for a high-end recipe for a tartlet crust, or maybe it is just concentrated alfredo base, minus the reggiano. And once you get past all of that thickness, the white expanse of clotted cream with just the slight tang of a tony fromagerie, you further pull back the foil cover and what do you find? Honey. Glorious fucking honey. This is why you look around to see if someone is filming you, because things like that don't happen for a mere 250 calories with 8 grams of protein. You could always choke down a 220 calorie breakfast bar and get 10 grams of protein, but do you know how many protein bars come with their own little pots of honey? That would be none. This stuff is probably excellent as a replacement for cream cheese or sour cream. I could see it being the secret ingredient in a dip, but honestly? I can't buy the full-size containers because they lack one very important ingredient. Yeah, honey bear, I'm looking at you. 7 CommentsLeave a comment |
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*Insert Homer Simpson voice* Mmmmmmmm Honnnnneeeeeyyyyyyy.
I grew up with the honey bear honey but now thanks to ethnic stores in Montreal I've come to realize that there are a bazillion honeys out there, each with it's own zing. I've had everything from Iranian honey to Tupelo honey. It's amazing how different honey can be.
OH! OH! OH! If you can find some unpasteurized local honey at your local farmer's market, scoop that up. My trainer's husband used to have terrible spring time allergy problems, but then she got him taking a teaspoon of local unpasteurized honey each morning and it really beat the allergies back.
I'm not a big fan of things like the breakfast bar. I find it will not hold you until lunch or supper.
A snack with a bit of fat is a lot more sustaining than one of those zero fat yogurts or breakfast bars, which used to leave me seriously considering gnawing on a limb for additional sustenance.
FAAAAAAAAAAAAAAAAAAAAAAAAAAAGE!
When I was getting ready to move to New Zealand, part of the research I did to prepare for this momentous occasion was to...check if they have FAGE in the Southern Hemisphere. (They do not). It was a very rough first couple of months, trying to find some sort of FAGE substitute. Afetr much trial and error, now I make my own yogurt in my own yogurt-maker, which basically involves mixing up some yogurt powder in a plastic bucket and then putting it in a thermos. It is almost as good as the FAGE.
*Almost.*
I just recently tried greek yogurt for the first time, because it was a)on sale for less than $2 for that single serving, and b) had figs! Figs!
And of course it was a fabulous revelation of satisfaction across the tangy, rich board. But pricey, yes.
Try the Greek yoghurt with pomegranate. My DH swears by it. Regrettably, I cannot abide sweet yoghurt - it's fine in raita or a tzatziki but I can't deal with the sour sweetishnes.
Odd trivia: my grandfather was the guy who encouraged Sioux-Bee to go with the honey-bear back in the 1930's, many years before Gamber started his pointy-cap honey bear back in the 60's.
I make my own yogurt, too, but only because I am lactose-intolerant and if I make my own, I can let the bacteria do their thing for a full 24 hours and eat up the vast majority of the lactose. It's a big thrill for me to have yogurt back in my life. I eat my cereal with it and I am steeped with joy.
Haven't tried Fage. I suspect it is yogurt of the Not Cheap variety and therefore I probably won't bother.
I really love the Greek Gods plain and honey Greek Yogurt. Its rich and cream and full of flavor. I also found out they have come out with Greek Ice cream Baklava its out of this world!
I really have fallen in love with the Greek Gods Yogurt also. I really feel that they come closer to a Greek Style Yogurt. The honey and fig are very thick and rich with out any added junk. I just came across to a reduce fat vanilla orange great for the morning when you are in a hurry, and the kids love it!