I’m a big fan of Siggi’s Icelandic style skyr, a protein-rich, low sugar yogurt that is not cheap, I’ll admit, but nothing compares! The vanilla is my favorite, which I usually have with sliced strawberries. But let me tell you about heaven: Siggi’s with homemade raspberry sauce! I happened to have a bit of this beautiful sauce leftover from Oliver’s birthday cake, and what better way to enjoy it than over my yogurt? Well, I only managed a few bites before Emil stole the whole thing away from me, ha ha!
Homemade Raspberry Sauce
- 2 pints raspberries (very ripe work best)
- 1/3 cup sugar
- 2 tsp freshly squeezed lemon juice
Combine above ingredients in a food processor and blend until smooth. Working in batches, press sauce with a spoon through a sieve to remove seeds. Refrigerate until ready for use. Keeps for 3 days, tops. If storing overnight, be sure to stir well before use!
Speaking of not cheap, we discovered Wallaby whole milk greek yogurt (vanilla), and holy goodness! I got so excited that it was on sale at Whole Foods the other day, and then I questioned my sanity because on sale meant $5.99 and not $6.99 for a quart. I’ve heard their sour cream is incredible, but I’m sort of afraid to try it and agree.
I make a lot of ice cream, so we often have leftover fruit sauces, I love them swirled in yogurt, and in oatmeal. Raspberries are really inexpensive right now at Schnucks – $1 a container because they have so many. That can help offset the swanky yogurt. 😉 I’ll have to give this one a try.
Oh, wow! That’s a great deal! Thanks for the tip, Kristin!
Yum, I’m such a Sigg’s fan. Coconut one is my daily treat.