Hubby wanted me to bake and eat some trans-fat-filled cinnamon rolls this morning. I used to love them, crave them, and eat them all the time. But knowing that trans fats cause heart disease and stroke…I’m having a hard time wanting to consume them at all.
So, I sipped on coffee and waited and I guess hubby wasn’t so hungry after all because he got to work while I worked on my email inbox. Before I knew it, it was 10:30am and I still hadn’t eaten anything! I didn’t feel like cooking, so a yogurt parfait was sounding pretty good. I love the ease and simplicity of parfaits.
I broke out a vegan So Delicious Cultured Coconut Milk yogurt in Strawberry Banana. These dairy and soy free yogurts are more “water-y” (thickness-wise) than traditional yogurts (sort of like Wallaby’s) but I don’t mind and I LOVE the flavor with that hint of coconut-y-creaminess from the coconut milk base. Oh, and please note, when I say “water-y”, I mean that the texture is more liquid-y than something like a Greek yogurt which is super-thick. The So Delicious yogurts are very creamy in flavor.
(I also used this brand of yogurt for the vegan chocolate chip blondies I made for the Healthy Ashley bake sale)
Aren’t parfaits the easiest? Pour yogurt into a bowl + add toppings. Done and done!
My toppings: sliced almonds, flaxseed, chia seeds, and toasted wheat germ.
I find these coconut-based yogurts a nice change of pace from traditional, dairy yogurts. I love em both but I like to switch them up, too, to experience the different flavors. The strawberry banana of this particular yogurt was lovely – sweet and subtle.
Whether you’re vegan or not (hey, I’m not!), whether you eat dairy products or not, check out the Soy Delicious yogurts – they are fabulous and make a great breakfast, snack, or even dessert!