For as long as I can remember, I’ve been told that I should stick with low-fat or nonfat dairy products — ever since I was a “chubby” kid and had to drink skim milk. But just the other day I heard a news report that eating full-fat dairy products might actually be better for your waistline. One result of this news is that now you can always find a big tub of Pequea Valley Yogurt in my refrigerator. It’s yogurt, so it’s healthy. It’s made in Ronks, PA (about an hour away), so it’s local. And it’s a Co-op Basic, so it’s a terrific bargain. The yogurt is also available in lots of fruit flavors in a single-serve size, and those are delicious if you’re a hard-core yogurt eater. I am not; generally, I have to be in just the right mood. But that was before I tasted Pequea Valley’s vanilla yogurt. I’ve added it to my desert-island food list. However, when I’m watching my weight, I stick with the plain, since  that doesn’t contain the sugar that’s in the vanilla flavor. 

My favorite way to enjoy yogurt is with a little bit of fruit; here’s a really simple recipe using Co-op Basics and one other ingredient that’s local, seasonal, delicious and nutritious: berries. As I write this, local strawberries have just appeared on the shelves at Weavers Way, but by the time you read this, you may also have your choice of local blueberries, raspberries or blackberries (my personal favorite) too. This dish is perfect for breakfast, lunch or even for dessert. It’s so rich and yummy you’ll think you should feel guilty, but that’s totally unnecessary: It’s good for you and it’s easy on your wallet.

Directions

(Serves one; double the recipe and share with a friend.)

• Peel the kiwi and cut lengthwise into quarters, then into slices about 1/4 inch thick.
• If you’re using large berries, like strawberries or blackberries, cut them into bite-size pieces.
• Chop the almonds.
• Place the fruit in a serving bowl and mix. Pour the yogurt over the fruit. Sprinkle the almond pieces on top — or substitute a spoonful of granola if you prefer.