RECIPE: Mexican Parfait

A savory Mexican (or Tex-Mex) parfait. Photo and recipe courtesy Food Should Taste Good.   This Southwestern Tomato and Yogurt Parfait is made in trendy glass canning jars, but you can use wine glasses, juice glasses or whatever you have. It’s easy to make the salsa, but if you’re pressed for time you can buy…
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TOP PICK OF THE WEEK: Siggi’s Skyr, Icelandic Yogurt

We remember when Siggi Hilmarsson’s skyr (pronounced SKEER), Icelandic-style strained yogurt, first appeared on the shelves of Murray’s Cheese in Greenwich Village. Hailing from Iceland, the transplanted New Yorker found the yogurts in the U.S. too sweet and not thick enough—even the Greek-style yogurts. So in 2004 he started to make his own, in his…
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RECIPE: Better-For-You-Holiday Desserts

An alternative to apple pie using Apple Pie Yogurt. Photo courtesy Yoplait.   Looking for sweet relief from high-calorie holiday desserts? Yoplait’s limited edition winter yogurt flavors can fill in. The new flavors include Greek 100 Caramel Macchiato, Greek Cinnamon Roll, Original Coconut Caramel and Light Chocolate Mint. Refreshing from the cup, they can also…
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FOOD 101: Live & Active Cultures In Frozen Yogurt

Inside: 10 million or more live and active cultures. Photo courtesy Pinkberry.   “What happens to the beneficial bacteria in frozen yogurt,” a reader writes. “Does freezing kill them?” No. Live culture frozen yogurt maintains the cultures’ benefits because the flash-freezing technique used in the production of frozen yogurt, unlike slow freezing in a freezer,…
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PRODUCT: Gourmet Lassi From That Indian Drink

We wish Ipshita Pall would invite us to dinner. Now that we’ve had her lassi yogurt drink, we’re dying to taste her food. Ms. Pall is a trained French culinary chef experienced in Indian-Latin fine dining. We enjoy all lassi, but so far, we like That Indian Drink’s products the best. Chef-crafted, they use fresh…
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