3:37 am - Friday, April 10 2020
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summer berries & yogurt – make it tonight!

summer berries & yogurtSummer berries with yogurt has to be one of the easiest desserts to make!  Forget about the whipping cream and use yogurt made with grass fed milk (no added sugars).  Grass fed milk, yogurt or butter tend to have a sweeter flavor than from cows fed a diet of grains.  I’ve been buying grass fed milk yogurt from the grocery store for months now and it’s so good!  A bonus in that it’s made in Canada and costs less than other similar-sized yogurt (500g). I often take a peek in the health food section of a grocery store just to see what’s being carried and to price shop.  Not all is expensive.

Mr. S and I used to buy individual fruit yogurt containers for whenever we wanted a quick snack.  Then I noticed how much sugar was added.  Of course there are naturally occurring sugars in yogurt but according to Livestrong, “the average fruit-flavored yogurt can contain close to 32 grams of sugar per 6-ounce serving, though nutrition labels don’t reveal how much of that is added sugar.”  This means that the average 6-ounce serving of fruit-flavored yogurt already exceeds the daily limit for women and comes close to the daily limit for men.  The yogurt I buy contains 7 grams of sugar per 3/4 cup.

When buying fruit flavored yogurt, check the sugar content.  If you plan to give it to your children, make sure it’s under 25 grams.  Otherwise, that tiny yogurt packet, used as a snack, is giving them half their daily recommended sugar dose!

summer berries
grass fed milk yogurt
maple syrup
handful fresh mint leaves, chopped (optional)

In a serving dish add yogurt, berries and top with a drizzle of maple syrup.  Serve as is or top with mint or your favorite chopped nuts.

The Culinary Chase’s Note:  A dessert easy enough for your kiddos to help make.  If you liked this dessert, then check out my posting on citrus fruit salad with roasted pecans.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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