Ode to Fro-Yo

I’m trying to listen to my body more. In the same way that pregnant women get telltale signs of vitamin deficiencies by their cravings – like women with iron deficiencies may crave chalk, dirt or even laundry detergent (a condition called pica) – I’m trying to train myself to listen to my body’s cues in terms of ways I should adjust my diet.

Some girls crave breadsticks or cake or donuts. None of those things really tempt me. I always tend to crave red meat and cheese. But for the past couple of weeks, I’ve been craving yogurt! I think it’s because I don’t get enough calcium, and all the women in my family end up with osteoporosis. My mom has osteopenia right now, the precursor to osteoporosis, and she’s still quite young!

(It may just be an old wives' tale that cravings signal a nutritional need, but as long as my stomach/ brain are prompting me to eat healthy things, I'll listen!)

I went to the doctor on Monday and asked him what he thinks about probiotics. I’ve been hearing so much about them lately and how they’re just healthy body miracle-workers, and I wondered if I should pick up powder or something from GNC. He said he believes in them, but that the yogurts that have probiotics in them (Activia, DanActive, etc.) are just as good as the powders and pills.

So yesterday I went to Wal-Mart and went on a yogurt-buying spree!



My love for yogurt began in France, where my French family had a serving after dinner each night. Click here to read my blog post about French people and yogurt.

Then, during Stephanie’s Dallas visit this spring, we happened upon an old-school frozen yogurt (fro-yo) place, Natsumi. I guess old-school isn’t really the right word. Its contemporary interior with white leather Barcelona chairs, concrete floors and Calypso blue accent wall makes it very up-to-date. But the yogurt pays tribute to the way frozen yogurt is SUPPOSED to taste – not like sorbet, not like light ice cream – but like yogurt! It has a sweet but tart taste, it’s fat free, and it has those live active cultures that are good for you!

In the spirit of Natsumi (or Pinkberry, OrangeCup, or whichever fro-yo purveyor you prefer), I decided to make my own frozen yogurt last night. I took two containers of the plain Greek yogurt my grocery store carries – about six cups – and to it I added one part Splenda and one part sugar, about three-fourths of a cup each (1.5 cups total). Then I added a little bit of vanilla extract, maybe a teaspoon and a half, poured it into my ice cream machine and let ‘er rip for about 25 minutes.

The result: even BETTER yogurt than Natsumi! It came out of the ice cream machine with perfect consistency, but after storing it in the freezer overnight, it was a little too hard this morning. In fact, I had to let it thaw for about 45 minutes before it was scoopable.

Here’s my breakfast: fat-free, low-sugar vanilla frozen yogurt with blueberries on top. :-)