Are you familiar with YoCrunch™ yogurt? Well, they’ve come out with Yopa!™, authentic nonfat Greek yogurt that’s packaged with a healthy crunch from either granola, dark chocolate or toasted almonds. Yopa! sent me a few coupons to try out their Greek yogurt and share my opinion with you. I thought this would be a great way for my family to try out a new Greek yogurt brand, especially since my husband starts out his day with Greek yogurt, a side of granola and some fruit. I’m also trying to get my kids to eat more yogurt, especially my daughter who doesn’t like drinking milk.
We tried the blueberry, strawberry and the black cherry with granola and the vanilla with almonds. Unfortunately, my grocery store didn’t have the vanilla with dark chocolate chips, but I’ll be on the lookout for that one for sure!
I liked that Yopa! had everything packaged and ready to go, which makes my husband’s day a little easier since he often takes his breakfast to work. It was very easy to undo the lid and foil and mix the yogurt and granola together, especially since they allowed extra room in the cup for you to add the granola or nuts, without spilling when stirring it. I found Yopa! to be delicious and the texture perfect – creamy and thick. (My husband agreed.) I also liked having the extra crunch from the granola along with the real fruit, as did my kids.
The Yopa! difference
Yopa! stands out from the rest of the Greek yogurt crowd because they’re committed to producing the best yogurt by using farm-fresh, regionally-sourced milk from dairies close to where they make it. Also, it takes four gallons of milk to make one gallon of Yopa! yogurt, but they think you’re worth it.
Then Yopa! adds real vanilla or fruit to their authentic, strained Greek yogurt. In addition, they pair each flavor with either whole grain granola, toasted Blue Diamond almonds, or dark chocolate, for a delicious balance of yogurt, flavors and toppings with a nice combination of crunchy and creamy. Yopa! is a “Balance Perfected” way to start your day! And it makes a great afternoon or after school snack, too.
- Blueberries & Granola – real blueberries and nine whole grain granola
- Strawberries & Granola – real strawberries and nine whole grain granola
- Black Cherries & Granola – real black cherries and nine whole grain granola
- Peach & Granola – real peaches and nine whole grain granola
- Vanilla & Almonds – rich vanilla and toasted almonds
- Vanilla & Chocolate – rich vanilla and dark chocolate chips
You can buy individual cups or four-packs of each flavor. Yopa! comes in a 3.5 and 5.3 ounce sizes.
The benefits of Yopa! Greek yogurt
Yopa! is a great source of protein. The 3.5 ounce cups contain at least 16% of the recommended daily allowance of protein, while the 5.3 ounce cups contain at least 26% of the recommended daily allowance.
Other benefits of Yopa! are:
- Good source of calcium
- 0g of cholesterol and trans fat
- Made with 5 cultures and 3 probiotics
- No preservatives or artificial colors (and only one product has artificial flavor – vanillin)
- Kosher certifie
Take the Yopa! Taste Challenge
Speaking of balance, gold medalist Gabby Douglas is an expert, and she's challenging you to take the Yopa! Taste Challenge where you can win a variety of prizes, including $10,000! Just "like" Yopa! on Facebook for a chance to win and to grab a coupon for $.50 (or more!) off one cup of Yopa! Authentic Greek Yogurt.
Disclaimer: I was selected for participation in this campaign as a member of Clever Girls Collective. All opinions and experiences are my own.
I’m a big fan of Greek yogurt as a healthy substitute for sour cream, so when the folks at Voskos challenged me to create a recipe using one of their yogurts, I couldn’t resist. However, since they have so many flavored Greek yogurts, why not give one of those a try? I love figs, so finding something to use their Exotic Fig Greek Yogurt in was my priority.
While figs are a Greek classic, I know several people here in Georgia who have fig trees in their yards. So it’s not too hard for me to find fresh as well as dried figs at the grocery store. Figs are rich in minerals and packed with potassium, calcium, magnesium, iron, copper, and manganese. I love using slices of fig on goat cheese pizza or just enjoy them as a healthy snack.
Figs in soup?
After checking out the recipes on the Voskos website and inspired by the cool weather, I thought a soup recipe was in order. I love butternut squash soup, but thought sweet potatoes would go better with fig. After consulting a few cookbooks, I found a recipe in the The Yogurt Bible for Curried Sweet Potato Soup that reminded me of another butternut squash soup I make with curry. I liked how the recipe also combined the yogurt with coconut milk, too.
However, I made a few changes. Instead of carrots, I used parsnips. Last Thanksgiving, my son fell in love with the smell and taste of parsnips after I made him peel five pounds of it! (Lucky for me, eh?) Parsnips also remind me of my mom’s chicken soup as she always used parsnips along with carrots and a lot of fresh dill in hers. Any chance to use parsnips makes me happy!
Another change was to use dried figs instead of raisins to bring more figgy goodness into the recipe. Finally, I healthed up my soup recipe by using Voskos Exotic Fig Greek Yogurt, which is non-fat, along with light coconut milk. I also used a low sodium vegetable broth.
Variations: If you’re not a fan of curry, substitute a tablespoon of Herbes de Provence instead. If you don’t like coconut milk, you could use non-fat evaporated milk as a substitute.
Meatless Monday serving suggestion: Serve soup along with some whole grain rustic style bread and a salad. For dessert, try some dried figs along with slices of goat’s milk cheese. (My favorite is Drunken Goat from Spain.)
Curried Sweet Potato & Fig Yogurt Soup
- 2 tablespoons olive oil
- 1/2 large onion, chopped (about 1 cup)
- 1 tablespoon curry powder
- 2 sweet potatoes, peeled and chopped into 1 inch pieces
- 1 cup parsnips, peeled and chopped
- 3 cups low sodium vegetable broth
- 1/4 cup dried figs, chopped into small pieces
- 1 teaspoon sea salt
- 1 (14 ounce) can light coconut milk
- 1 1 (5.3 ounce) container Voskos Exotic Fig Greek Yogurt
- In a large saucepan, heat olive oil over medium heat. Add onion and curry powder and cook for 5 minutes, stirring occasionally, until onion begins to be translucent.
- Add sweet potatoes and parsnips to the pot. Stirring constantly, cook for another 5 minutes.
- Add vegetable broth to the pot and increase the heat to medium high. Cover and bring to a boil.
- Reduce heat and simmer with lid on, stirring occasionally, for 15 minutes.
- Add figs and salt to the saucepan and cook for 5 minutes or until all vegetables are soft.
- Remove saucepan from heat. Using a potato masher, roughly mash the vegetables. (If you want a smoother soup, use an immersion hand blender.)
- Stir in coconut milk and Greek yogurt.
- Return saucepan to stove on medium heat and heat soup through. Do NOT let the soup boil!
- Serve and enjoy!
- Serving size: 1/4 to 1/6 of recipe
Disclosure: I was sent product samples and was compensated by Voskos for recipe development and photography. All opinions and experiences are my own.
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While I recover from shoulder surgery over the next couple of weeks (and then some), I’d like to share a few terrific fall recipes the North Carolina Sweet Potato Commission sent me. As the chill of autumn starts to settle in, nothing hits the spot like a nice, warm bowl of soup!
Easy to freeze for later or to serve family style, this naturally sweet soup made with nutrient-packed sweet potatoes is a hearty and healthy way to welcome the changing weather.
Tip: leave out the croutons if you're gluten free. Or make homemade croutons from gluten free bread!
Curried Sweet Potato Apple Soup
- 2 large (1 pound) sweet potatoes
- 1 large (8 ounces) tart apple (such as fuji, honeycrisp, or gala)
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped (2 cups)
- 2 to 3 tablespoons curry powder
- 1 can (14 to 14-1/2 ounces) vegetable broth (about 1-3/4 cups)
- 1 3/4 cups unsweetened apple juice
- 3/4 teaspoon salt
- 1 container (6 ounces) plain low-fat yogurt
- 3/4 cups croutons, optional
- Pierce sweet potatoes and apple with fork tines. Microwave sweet potatoes and apple on high until apple is very tender, about 6 to 7 minutes.
- Remove apple; set aside until cool enough to handle.
- Continue cooking sweet potatoes on high under tender, about 4 to 5 more minutes Set aside until cool enough to handle.
- In a large saucepan, heat oil over medium heat. Add onion and curry powder; stir until onion begins to brown, about 5 minutes.
- Add broth. Bring to a boil, reduce heat to low; simmer 5 minutes.
- Transfer broth mixture to a food processor; reserve saucepan.
- Halve sweet potatoes and apple. Remove apple core. Scoop sweet potato and apple pulp from skin and add to food processor. Add salt; whirl until smooth, gradually adding apple juice through processor feed tube.
- Transfer mixture to reserved saucepan. Bring to a boil over medium heat; whisk in yogurt. Reheat just until hot (do not boil).
- Serve soup topped with croutons, if desired.
- Serving size: 1 1/3 cups
Recipe and photograph used with permission from the North Carolina Sweet Potato Commission.
Last week, I cohosted the #PlainKitchen Twitter Party with Mom Central, FAGE and celebrity chef Bobby Flay to let everyone know about the FAGE Total Plain Kitchen recipe contest. One of the recipes that everyone was drooling over was the Creamy Pumpkin Soup with Cinnamon FAGE Total Crèma and Roasted Pumpkin Seeds, so I had to share it!
This would make a terrific Thanksgiving dish, and a great way to use leftover pumpkin puree after the holidays.
I hope it inspires you to enter the FAGE Total Plain Kitchen recipe contest for a chance to have your recipe using FAGE Total, cooked and served by Bobby at the FAGE Total Plain Kitchen grand opening event.
The contest goes through October 8. (That’s Monday so hurry!) Three lucky winners will be chosen and will receive an all-expense paid trip to NYC for the big event.
Creamy Pumpkin Soup with Cinnamon Crèma and Roasted Pumpkin Seeds
For Cinnamon FAGE Total Crema
- 1/2 cup FAGE Total 0%
- 1 teaspoon ground cinnamon
- 1/2 teaspoon honey
- Salt and freshly ground black pepper
For Pumpkin Soup
- 3 cups pumpkin puree (not flavored pie filling)
- 3 cups homemade vegetable or chicken stock or low sodium canned vegetable or chicken broth
- 1 teaspoon ground Mexican cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons honey
- 1-2 tablespoons chipotle puree (depending on how spicy you like it)
- 3/4 cup FAGE Total 2%
- Kosher salt and freshly ground pepper
- Cinnamon FAGE Total Crema, recipe above
- 1/2 cup toasted pumpkin seeds, for garnish
- Cilantro leaves, for garnish
For Cinnamon Crema
- Whisk together the FAGE Total, cinnamon, honey and splash of water and season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to meld.
For Pumpkin Soup
- Combine the pumpkin puree and 2 cups of the stock in a medium saucepan and bring to a boil over high heat. Add the spices, honey and chipotle puree, reduce the heat to medium-low for 20 minutes, stirring occasionally. Whisk in a little more stock if needed to thin out.
- Remove the soup from the heat and let sit 2 minutes. Whisk in the FAGE Total (off the heat) and season with salt and pepper. Ladle the soup into bowls and drizzle each with some of the cinnamon FAGE Total crema. Garnish with pumpkin seeds and cilantro leaves.
- Serving size: 1/6 to 1/8 of recipe
Recipe and photo courtesy of FAGE.
Join me and @MomCentral for the #PlainKitchen Twitter Party TODAY from 3-4 PM EST. We’ll be chatting with celebrity chef Bobby Flay about how to make every meal extraordinary, your favorite yogurt recipes, and the FAGE Total Plain Kitchen recipe contest!
Not only will it be a fun chat, but you’ll have a chance to win a prize pack consisting of a $25 AMEX gift card and $25 voucher redeemable for FAGE Total. Also, if you tweet this from now until the #PlainKitchen Twitter Party, you’ll be eligible to win one of the FAGE prize packs, too!
Hope to see you soon!
Disclosure: I received a promotional item to thank me for my participating in the chat.
Since becoming a Mountain High Yoghurt Mom, their product has become a staple in my kids’ lives. As I explained in a previous Mountain High Yoghurt post, I used to buy it all the time until I started making my own yogurt. Since my yogurt maker is in storage, Mountain High Yoghurt has become my go to brand of choice because it’s delicious, nutritious and a great buy, especially when purchasing the bigger containers. (Check out the per ounce price!)
I also like that my kids are getting some probiotics in their diets by regularly eating it. Also, Mountain High Yoghurt is the only way my daughter, Lucie, can get calcium in her diet since she doesn’t like drinking milk.
Healthy snacks and breakfasts
I love the versatility of having a couple of 32 ounce containers of low fat vanilla or strawberry in the refrigerator to make healthy snacks and breakfasts. We like combining them with berries for a special treat or using them in smoothies. They also make a nice spread on pancakes, waffles, pumpkin bread or toast. Another fun and healthy snack is to make yogurt popsicles. (Unfortunately, my popsicle molds are in storage, too, darn it!)
- Yoghurt Squeezies
- Yoghurt Pops
- Yoghurt Swirl Pops
- Fruit Crepes
- Fruit Granola Parfait
- Fruit Kabobs
- Fruit Waffle Cake
What are your kids’ favorite ways to enjoy yogurt?
Disclosure: I participated in a campaign on behalf of Mom Central Consulting for Mountain High Yoghurt. I received a gift card to purchase yogurt, a product kit, and a promotional item to thank me for participating.