Pomegranates & Blueberries with Greek Style Yogurt

 

Who would expect to find fresh blueberries, in season, in November and from the Bronx no less? Yet there they were and I found they were plump and delicious.

Pomegranates are found in our grocery stores in November as well. They come from the southern part of the United States, and from places like Arizona and California. I reasoned that they didn’t need a passport. They look just like red rubies, and taste just as beautiful, dark and lusty; and as all lusty things should taste, very tart.  Breakfast would be a  spoonful of these two together, pomegranates and the blueberries grown in the Bronx, dark honey, and thick Greek Style Yogurt.

 Last year at around this time, I went to visit my mother in the south, Florida, I was eager to introduce her to Greek Style Yogurt, it was relatively new to me. I was sure that all the probotic and good bacteria goodness would alleviate all our ills, well maybe?

Though yogurt is easy to make at home, I don’t think most of us would take the additional step to buy cultures, sanitize the jars, set the cultures to the yogurt, etc. The main reason why Greek style yogurt is so nice is because it’s strained, which gives this an appropriately thick consistency. Should you find difficulty in acquiring Greek style yogurt you can get similar results with other “American Style” yogurts by straining the out the excess liquid with a cheese cloth for a few hours. This base will give you a tangy yogurt cheese that is great to use is this dish or most anything calling for cream cheese.

Plain flavored yogurt, a blank canvas for the juice from the fruit, granola, or whole grain topping. The plain yogurt is slightly sour, made sweet by an appropriate amount of raw, dark bamboo honey; each ingredient is brought forth not by an excess of sugar but from sweetness of fruit.   

To cut open a pomegranate, some will tell you to do this in a large bowl filled with water, to dissect the fruit in this manner. Yes, this will allow for full access to the seeds, free of the skin and juice. However, so much of the pom juice is lost, when cutting into a pomegranate I tend to do this over the bowl I’m using so the juices will run over, and you will catch some of this for the parfait.

Pomegranates s & Blueberries with Greek style Yogurt

• ½ cup Greek style plain yogurt
• ¼ cup favorite granola or whole wheat cereal
• 1tablespoon honey
• ¼ cup pomegranates
• ¼ cup blueberries

A layer each ingredient starting first with the yogurt, fruit, then granola and honey. Do this early in the week and make additional servings, wrapped tightly it will keep 4 days in the refrigerator. Better yet, add the granola just before eating, add to the mix of fruit and yogurt.