Discovering Yogurt

I remember when I first tried yogurt.  My college roommate introduced me to it.  Until then, I had never seen nor heard of yogurt.  In the late 70's and early 80's yogurt was still a relatively new thing in the United States.  There were only a few companies that made yogurt and it was mostly flavored and contained added sugar. 

Fast forward to the 21st century and I am still eating yogurt.  I no longer consume much of the fruit flavored sweetened types.   I now purchase plain yogurt.  Before all of you true yogurt consumers get too happy, I do add stuff to plain yogurt.  I prefer homemade jam or honey, granola and maybe fresh fruit.  I saw a colleague do this and thought nothing about it.  Later another colleague told me about adding stuff to plain yogurt and I turned up my nose.  Her comment, "Don't knock it, 'til you've tried it".  Being the foodie that I am, I could not resist the invitation.  I tried it and was hooked.  The flavored sweetened varieties are good, but I now prefer plain yogurt with my additions.

There is a lot of scientific evidence supporting the consumption of yogurt and other fermented dairy products. 

Most yogurts provide the body with 'good', 'beneficial' or 'friendly' bacteria.  Research shows that 'good' bacteria may help with lactose intolerance, constipation, diarrhea, and colon cancer.  You may hear the term "probiotic" when referring to yogurt.  Yogurts that contain probiotics will have the statement, "live and active cultures" on the label.  The benefits of probiotics are specific to certain strains of bacteria. Most yogurts will also state which specific bacteria were used, such as, Streptococcus thermophilus and Lactobacillus bulgaricus. 

In order for bacteria to have probiotic benefits, they must survive the digestive system and colonize in the intestines.  Under normal conditions, good bacteria outnumber the bad, making the intestinal tract less hospitable for harmful bacteria.  In addition to its probiotic benefits, yogurts are made with dairy products and are a good source of protein, calcium, vitamins B₂ and B₁₂, potassium, and magnesium.

Yogurt - My Way

Serves 1.

6 to 8 ounces plain yogurt
Jam, 1 to 2 tablespoons or honey
Granola, about 1/4 cup.

Combine and enjoy for a healthy, breakfast, lunch or snack.

Bananas Foster

I first came across Bananas Foster as a graduate student.  I was fascinated by setting something on fire. 

Bananas Foster originated at Brennan's restaurant in New Orleans.  As the story goes, in the 1950's New Orleans was a major port of entry for bananas from Central and South America.  The owner of Brennan's challenged the chef to create a dish featuring bananas.  The chef, Paul Blangé, created Bananas Foster. 

Bananas Foster is basically bananas sautéed in butter, brown sugar, and cinnamon.  Heat a little rum.  Pour over bananas and flame.  Spoon bananas over vanilla ice cream and serve.

One thing I like about a good recipe, is that it can withstand the test of time.  We come back to them again and again.  A few months ago I found a recipe for Bananas Foster served over yogurt.  I had to try it.  Needless to say it was an excellent addition to the Bananas Foster repertoire.