Summer Breakfast: Yogurt + Fruit

Cook’s notes: I love using templates for creating documents…or meals. This simple combination of yogurt, fruit, and nuts is filling and delicious. A lot of individual yogurts are being sold in 6-oz containers these days (so annoying when a serving is 8-oz!). I buy 32-oz containers of yogurt and spoon out what I need. Summer is a great time for eating fresh fruits and berries. Trader Joe’s sells several kinds of “Just a Handful” nut packages that are 1 oz each, which are very convenient.

Here’s the basic template:

8 oz plain, non-fat yogurt
1 to 2 fruit servings
1 oz nuts (up to 1/3 cup)

(Tip: You can eat either 1 string cheese or 2 Babybel cheeses instead of the yogurt.)

I pack these yogurt breakfasts for eating at the office in a 2-cup container with a screw-top lid. Six of the combinations I like are as follows:

8 oz organic cinnamon yogurt (from the Straus Family Creamery)…not fat-free but worth it
1 fresh pear, cored and diced
1 oz raw almonds (24 each)

8 oz plain, non-fat yogurt
1 cup fresh blueberries (or 1/2 cup raspberries, blackberries, or cherries)
1 oz lightly salted cashews (24 each)

8 oz plain, non-fat Greek yogurt
1 cup strawberries, hulled and sliced
Drizzle with honey
1 oz raw almonds (24 each)

8 oz plain, non-fat yogurt
1/2 cup canned peaches, diced
Sprinkle with ginger powder
1 oz pecan halves

8 oz plain, non-fat yogurt
1/2 cup black seedless grapes, halved
Sprinkle with cinnamon powder
1 oz walnut pieces

8 oz plain, non-fat yogurt
1/2 cup pineapple chunks
Drizzle of honey
Sprinkle with cinnamon powder
5 macadamia nuts