Copycat Peach Yoplait: A Super-Quick & Calcium-Rich Yoghurt Drink!

Yummy, yummy in my tummy!

As I’ve written previously, I’ve taken to making my own yoghurt these days. And in line with my granola-making hippy-esque kitchen plans, I’ve also taken to canning my own fruit (at least peaches and pears). But what to do with the last of the canning syrup? And what to do with a single cup of yoghurt left? Not enough for a full meal, but a bit too much to bake with. Well…why not mix up some Copycat Peach Yoplait?

Have you ever drunk a bottle of that fruit-flavoured yoghurt drink, Yoplait? I haven’t had one in years, and I also don’t want to look at the ingredient list — I’m sure it has more ingredients than I care to know about. But they are delicious little bottles of drinkable yoghurt yumminess, and I thought I’d try making my own.

It’s surprisingly easy to make this Copycat Peach Yoplait! I suggest using peaches that have been canned in juice, or at the very least, light syrup. If you use peaches canned in heavy syrup, the drink will definitely be delicious, but won’t be as healthy.  And food that is healthy(ish, at least), full of nutrients from fruit, chock-full of calcium, and verrrrry importantly, super-duper delicious…well, I’m all about that!

So let’s get to making some!

 

Copycat Peach Yoplait

This calcium-rich and peach-flavoured yoghurt drink is suprisingly easy to whip up! Great served over ice for a refreshing drink. 

Servings 1

Ingredients

  • 1 cup yoghurt
  • 1/2 cup juice or light syrup from a can of peaches
  • 1 tbsp canned peach, finely chopped

Instructions

  1. Mix yoghurt, juice/light syrup, and finely chopped peach together in a glass. 

  2. Serve over ice and enjoy!

Recipe Notes

If you want a sweeter drink, you can increase the juice/light syrup amount to 3/4 cup. I recommend using home-canned peaches for this -- the flavour is so much better than store-bought!

 

That’s right, this drink is basically yoghurt thinned with the juice/light syrup from canned peaches, plus a few chunks of peaches. As the juice/light syrup sits with the fruit in the jar, it gains a delicious peach flavour, so when we use the juice/light syrup in the drink, it imparts all that lovely peachiness to the drink. And then adding in a few peach chunks only makes it better!

You can see why I don’t recommend using peaches canned in heavy syrup in this drink! I mean you could, but I would use it as a dessert then, not so much a healthy breakfast! Mmm…dessert yoghurt. I totally want that now!

I wonder what other canned fruits I could turn into fruity yoghurt drinks? Mandarins? Pears? Apricots? Oooh, I think the apricot one would be great! If you make this, let me know what fruit you used!

Next Post: Not sure yet, to be honest. I’m still recovering from a few weeks of illness and my stomach is wibbly-wobbly so I haven’t been dreaming of new recipes like I usually do. So, we’ll see what the week brings!

Linking Up at Meal Plan Monday! And Full Plate Thursday!

This-and-That Veggie & Goat Cheese Quiche: Dinner in a Jiffy

Melted goat cheese is the best!

I’ve been ill recently and to amuse myself while I lie on the sofa, I’ve been scrolling through random Instagram feeds from across the world. Today I came across someone who lives in the French Alps, and I saw a picture of a quiche that she had made. I thought…oooh, that would make great lunches for the week!

I’ve been eating my Greek Salad almost every day for at least the past 3 weeks (possibly 4 weeks), and I am finally ready for a change. But a vegetable-rich change! So I looked through my fridge and pantry and pulled out some veggies. I had some baby tomatoes, a few baby carrots, some onions, some dried arugula (if I can’t eat my greens fast enough, I’ll just dehydrate them to throw in my cooking or smoothies at a later date). I also had half a package of goat cheese, some eggs that were getting a bit old, and the last of some milk and cream. In other words, I tossed together bits of this and that! (Hence the name, this-and-that quiche.)

You can make this quiche too! I’ve put down the amounts of the vegetables that I used, but you can easily substitute in whatever  veggies you have on hand. You could even use frozen vegetables that you’ve cooked and drained, and of course you can use whatever cheese you have on hand (just grate it or cube it).

Let’s get to making some quiche!

 

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This-and-That Veggie & Goat Cheese Quiche

A great dish to use up bits of veggies and whatever you have in your fridge! 

Servings 6

Ingredients

  • 1 onion
  • 3/4 c. baby tomatoes
  • 1 tbsp. dried arugula (or any greens you have on hand)
  • 1/2 pkg. goat cheese
  • 1 tbsp. sliced baby carrots
  • 1 tbsp. butter
  • 4 eggs
  • 1 tbsp. cream
  • 4 tbsp. milk
  • 1 pie crust (I used my favourite vodka pie crust)

Instructions

  1. Slice the onions and saute on low medium heat for 15 minutes or until mostly golden and translucent. Add the baby tomatoes after you've pricked them with a fork (this helps the juices escape and caramelize) as well as the carrots. Saute all together until the carrots can be easily pierced with a fork, and the tomatoes are more wizened than plump. 

  2. Mix the eggs, milk, and cream together. Stir in the arugula.
  3. Place the crust in a pie pan. Sprinkle the goat cheese in crumbles on the pie crust. Cover with the sautéed vegetables. Pour the egg mixture over everything, and baked in a 400 degree oven for 15-20 minutes or until the crust is golden brown and the egg mixture is golden and top and fully set when pierced with a fork.

Recipe Notes

This is the best pie crust to use: my vodka pie crust! Buttery and flaky and just plain yummy! 

Serve with a side salad and enjoy! I’ve packed most of this for lunches for the coming week, but of course it’s just as yummy when served as dinner!

Next Post: Copycat Peach Yoplait, I think. High in calcium and yummy peach flavour!

Linking Up at Meal Plan Monday!

The Only Greek Salad Recipe You’ll Ever Need

Photo of my mother’s recipe card included. The hallmark of a good recipe are the stains on the recipe card!

And…I’m back! Where was I for the past month, when this blog was eerily silent? Well, I was actually off sick for three weeks. Too sick to work, so too sick to blog. I’ll tell more in an upcoming post, but for now I just want to talk about food! Specifically, this Greek Salad! It’s a recipe I got from my mom, and I’ve eaten 7 batches of this salad in the past month, and plan to make and eat three more this week. So, obviously, it’s a delicious recipe! And easy to make, because aside from a batch of blueberry pancakes that I made yesterday, it’s been the only thing I’ve cooked/made in the past month!!!

This super-Spring-like Greek Salad is easy to toss together, and can be made in less than 15 minutes. You could easily add some pasta to make a Greek Pasta salad, but personally, I love that it’s almost all vegetables (I’m counting tomatoes as a vegetable in this one instance). Mmm…my precious vegetablessssss!

Want to toss a batch together yourself? Let’s!

Greek Salad

  • 4 tomatoes
  • 1 English cucumber
  • 8 oz. Feta cheese (I often use the stuff in containers in the dairy section, but the best stuff is the super creamy version from a good deli counter)
  • 1/2 c. black olives
  • 1/3 c. oil (I use vegetable, but olive would be more authentic)
  • 2 tbsp. fresh lemon juice (fresh makes it SO much better)
  • 1/2 tsp. oregano
  • salt and pepper to taste

 Chop tomatoes and cucumbers. Add crumbled Feta cheese. Add remaining ingredients and toss to coat. Serve chilled! 

I remember eating bowls of this as a child, along with super-fresh crusty French or Italian bread (there was a very authentic Italian bakery close by). A delicious way to get in your vegetables!

As I said, you could easily add some pasta to this to stretch it or to add some heft to the meal, with the salad dressing coating the pasta. But truly, this is a great meal all on its own. I’ve recently been eating bowls of this at midnight, and it’s just as delicious as when served at lunch or dinner! (Perhaps even more delicious when it’s extra chilled and eaten in bed while resting on plumped pillows and watching TV. Being an adult is so much fun!)

Next Post: Chocolate Ice Milk? Blue Velvet Pancakes? Copycat Peach Yoplait? It all depends on what I’m craving!  

Linking Up at Meal Plan Monday!

Goat Cheese & Arugula Pizza: Or How to Have your Pizza & Eat Salad Too

How to eat pizza and still be healthy!

Today’s recipe — Goat Cheese & Arugula Pizza — is misleadingly easy, and misleadingly delicious. Who would have thought that you could combine salad and pizza, and end up with a dish that is delicious, satisfying, and super-easy to make?

There’s the crispy crunch of the parmesan topped crust, studded with soft bites of creamy goat cheese, plus the peppery bite of arugula dressed with olive oil and lemon. Each slice goes down deceptively easy, and for me at least, guilt-free, because…salad! Except that it’s pizza.

Let’s get to making some!

GOAT CHEESE & ARUGULA PIZZA

  • 1/2 of this no-knead pizza dough recipe
  • 1 1/2 tbsp. shelf-stable parmesan cheese (if you’re a cheese connoisseur you could always use fresh parmesan)
  • 1/4 c. crumbled goat cheese
  • 1 1/2 c. arugula
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1/3 c. halved baby tomatoes

Flour a cookie tray, and spread out your dough in a rough rectangle. Let the dough rest for a bit if you want to stretch it out more (which is what I did). This will make for a thinner crust. Sprinkle the parmesan cheese over the dough, and then top with the goat cheese crumbles. Bake in a 425 degree oven for about 10 minutes, or until the dough starts to get some colour and the parmesan cheese is golden. Toss arugula and tomatoes with the olive oil and lemon juice. Spread vegetable mixture over the cheesy pizza. Cut into squares, and serve!

This is a relatively thin crust pizza — you could make it with twice the amount of dough if you prefer a thicker crust. And it’s easily customizable to the type of salad ingredients that you like. Want some sliced red onions? Add them in! Julienned pepper strips? Toss them on top! The customizations are endless!

You can serve this pizza as a lunch, or as a light supper. Think of it as having salad with a side of cheese sticks! I served it for dinner, and the DH and I ate the whole thing! This is definitely a dish that I will be making more often.

Next Post: I’m thinking the Blue Velvet Pancakes I talked about earlier. Or perhaps something else altogether?

Linking Up at Meal Plan Monday and at Happiness is Homemade! Plus, at Full Plate Thursday!

Lemony Pan-Fried Green Beans: A Super-Quick and Easy Side Dish!

A taste of spring in the winter months!

I love green beans. They’re fresh, they’re green, they have a satisfying, crisp crunch to them, they’re full of protein, and hey, they’re healthy! So I thought I’d make a green bean dish today: Lemony Pan-Fried Green Beans. They’re a taste of spring (or summer) in this cold February month.

With only three ingredients, this dish goes from fridge to table in 10 minutes…including prep time! Yes, it’s that fast! Who doesn’t want a quick and fresh side dish that is full of flavour?

Let’s get to making some!

LEMONY PAN-FRIED GREEN BEANS

  • 3 handfuls of green beans (about 12 oz, or about 350 g.)
  • 1 tbsp. oil
  • 1 1/2 tsp. lemon zest

Heat oil in a frying pan. Wash green beans and cut off ends. Toss green beans into the frying pan, along with 1 tsp. of lemon zest. Put a lid on the pan (otherwise hot oil will splash out, especially when you put in the freshly washed green beans). Fry over medium-high heat for 5 minutes, or until the beans are cooked to your desired preference. Put beans on a serving plate and sprinkle remaining lemon zest on top. Et voila, you’re done!

This is a vegan recipe, but to be honest, I think it would be even better if it was pan-fried in butter. Just think how delicious that would be! That said, as healthy as green beans and lemon zest are, the fact that oil (or butter) is used, means that this is not as healthy as steamed beans would be. But hey, sometimes it’s nice to switch things up a bit!

Speaking of switching things up, I was reading an article about mixing brownies and croissants together. Sounded…interesting. But now I’m thinking of the different types of mashups I could make. Brownies and bread pudding? Too rich, I think. Hmm. Brownies and…what? Any suggestions? Let me know in the comments!

Next Post: Blue Velvet Pancakes, or some sort of Brownie Mashup. Preferences?

Linking Up at Meal Plan Monday and at Happiness is Homemade! And at Full Plate Thursday! Plus, at Foodie Friday!