How many flavors of frozen Yogurt have you tried recently?

Many of you will not be able to remember a time when they were the unique ice cream flavors that were available in the places most vanilla, chocolate or the flavors strawberry. Anything else was still a few years and when they got new flavors already believed to be exotic and strange. This is not the case with yogurt and yogurt UK shops sell a wide range of flavors of frozen yogurt.

The franchise of frozen yogurt that we visit regularly has machines that dispense 8 flavors of yogurt frozen in time but the good thing is that these flavors are changing on a regular basis. This means that one week you can try a taste and then the next time you go there will be new flavors to try. In this way can an idea of what you like and then follow with them when they are available. Let us not forget the way that you can mix and match the different flavors in new and exciting combinations. In this way, you can get even more tasty variations.

Then consider the form in which you can add as many different ingredients each time and you will find that you are really a whimsical for the option. Since I have already visited the place a few times I've tried frozen yogurt at least 15 different flavors and I now know exactly what I like. My favorite at the moment is three parts yogurt frozen blueberries and part BlackBerry frozen yogurt topped with a PEAR half and crunchy candy. It is a delightful that I like to enjoy every couple of weeks and while I am aware of the fact that there are a lot of calories in this dessert is nothing.

This is where lies the problem, the fact that many people see frozen yogurt as an alternative more sound to many other types of desserts. If it is true that there is less fat, often without fat in frozen yogurt, this does not mean that there are no calories or that it is healthy. The rule to follow is like an ice cream and have the same amount that you would if you were watching the calories. There are so many ways to enjoy yogurt and one of the latest is frozen yogurt bars.

These frozen yogurt bars are packaged and sold in the same icy road is presented. You have many different flavors to choose from and some of them are covered with chocolate. Although you have the option of standard bars frozen yogurt and frozen yogurt flavors, there are also versions of organic and low sugar. This means that you can now enjoy a dessert that is tasty, low fat, comes in many flavors and combinations, and is also available in most shops and restaurants.

Weston reviews flavors of frozen Yogurt and it says that you as a regular yogurt, yogurt can be a healthy accompaniment to a meal and is very good for your health.

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Spoon Salad, Chickpeas and Wild Rice with Yogurt Sesame Sauce

A few years ago, I landed on Heidi Swanson's blog (101 Cookbooks) when I was looking for instruction on how to make yogurt and have found inspiration there, and in reading her cookbooks (Super Natural Cooking and Super Natural Every Day) ever since. Her focus, is on "...natural, whole foods and ingredients - vegetarian recipes that are good for you, with the occasional sweet treat".

At the time I stumbled across her blog I knew I wanted to maintain my membership in the "I eat meat" club, but wanted to cut back and focus on produce and whole grains as the majority of what I eat. I was inspired by not so much the main part of the dish (which looks delicious), but the dressing in her post: Sesame Yogurt Pasta Salad. In turn, Ms. Swanson was inspired by one of Peter Berley's recipes in his book.

I've written on Spoon Salad previously - a combination of raw vegetables cut up so that you can eat it with a spoon - with a good 'refrigerator life' that I make on a weekly basis and mix with a variety of other vegetables, herbs, grains, nuts, beans, dairy, meat, fish and/or tofu. The creativity is in the dressings and 'mix-ins'. The base vegetables change somewhat by season. Every once in a while, I'll use it as a base for a speedy saute or stir fry. I just don't get tired of it.

I had Spoon Salad in the refrigerator along with cooked chickpeas and wild rice and enough 'mix-ins' (avocado and cilantro) to make a great lunch, and enough leftover dressing to take to my friend Lynn's house the next day as a dip for sesame crackers.

RECIPE: SPOON SALAD, CHICKPEAS, WILD RICE & SESAME YOGURT TAHINI SAUCE

Sauce adapted from: Heidi Swanson's Sesame Yogurt Pasta Salad
Serves: 4 as a main dish and 6-8 as a side
You may make (and I recommend it) the dressing a couple of hours ahead of time and refrigerate. It will thicken up a little, but just add water - a tablespoon at a time - you don't want it to be watery.

SAUCE

• 2 tablespoons extra virgin olive oil


• 1 medium garlic clove, minded


• 1/2 teaspoon ground cumin


• 1/2 teaspoon ground coriander


• 1 teaspoon minced ginger


• 1/4 teaspoon cayenne pepper


• 1/2 teaspoon turmeric


• 1/2 cup warm water


• 1/2 cup roasted tahini (if you use raw, you might want to add a teaspoon or so of toasted sesame oil)


• 1/2 cup plain or Greek Yogurt (full fat, low fat or non-fat - all of them work)


• 3 tablespoons fresh lemon juice


• fine grain sea or kosher salt

 Combine the warm water, tahini and yogurt in a mixing bowl and add 1/4 teaspoon salt. Combine.

Heat the olive oil in a small skillet over medium heat. Add the garlic, cumin, coriander, ginger, cayenne and turmeric. Stir and saute for about 30 seconds or until the spices are toasted. Add this mixture to the bowl with the water, tahini and yogurt. Add the lemon juice and combine well. Taste for seasoning.

SALAD

• 4-6 cups of Spoon Salad (or any colorful vegetable-based salad)


• 1 1/2 cups of cooked chickpeas


• 1 1/2 cups of cooked wild rice


• 4 scallions, chopped (green and white parts)


• 1/4 cup cilantro (packed) chopped - leaves and the tender parts of the stem


• 1 avocado, diced


• fine grain sea or kosher salt

Combine all of the ingredients with 1/4 to 1/2 teaspoon salt* . All but the avocado may be combined a couple of hours ahead of time and refrigerated. Take it out of the refrigerator a little before you serve - it should be chilled, but not cold. Dice and add the avocado right before serving.

Like Heidi, I like to serve the sauce on top of each serving of salad with any extra on the side.

* This assumes that none of the salad ingredients are seasoned with salt. If you are using any ingredients  that have been seasoned, adjust to taste.

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