Fresh fruit and yogurt go well togetherin my latest recipe video, Pineapple and Yogurt.
Pre-mixed yogurt with fruit is too sweet for me. It is easy enough to mix a handful of pineapple chunks into yogurt. The smallest can of pineapple is plenty for this recipe. Try slicing the whole pineapple sometimes. It takes a bit of work for the freshest taste.
This fruit and yogurt mix will keep a couple of days in the refrigerator -- if you can resist finishing it off in one sitting!
This isn't so much an original recipe as a recipe reminder of how easy and nutritious it is to add fresh fruit to yogurt.
Anytime I find fruit on sale at my local 99c only Store or Latin Grocer I immediately think of a light breakfast. My most common homemade yogurt with fruit includes strawberries, pineapple, sliced mango, blackberries, and blueberries.
Fresh frozen fruit mixes nicely into yogurt, although the texture is mushy when defrosted. Some canned fruit works well, I like canned pineapple and peaches in natural juice.
As for yogurt I just use plain. Vanilla and other flavors are usually too strong and often have added sugar. But, if you like a certain type on sale then use it.
Sometimes an unusual brand will show up on sale like this creamy French-style yogurt called "oui" made by Yoplait. It was so good I got half a dozen jars. They also had a lemon-flavored. It's one of those Deals of the Day that has come and gone.
"Oui"is advertised as "French Style," whatever that means. But it is milder tasting - less sour than typical yogurt, with a slight almond flavor. And the glass jars are collectible too.
As with any new find at a 99c only Store, I will try it in the car parking lot, and if it's good then I will go back and get a whole bunch more. I've learned you gotta be impulsive there or it may be gone an hour later -- snooze you lose!
So do check out my latest stop-motion animated video. There's really nothing to this recipe and anyone can make it. Sometimes less is more, for a perfectly delicious recipe.
Raspberries & Yogurt - Video
Play it here. The video runs 49 seconds.
My YouTube video link for viewing or embedding, just click here.
Coleslaw is made for a summer backyard barbecue gatherings and shady picnics in the park. It's easy to make and travel with. Just keep it in the refrigerator, or with cold packs in a cooler, until serving time for a cool presentation.
I grew up eating Southern-style Slaw -- super creamy from all the extra mayo. Go to any local BBQ Joint and choose a side of Coleslaw with fried chicken or sliced smoked brisket.
I only use 4 ingredients for my Coleslaw with Pineapple, just a package of shredded cabbage and carrot, a drained can of chunky pineapple, a lot of mayo, and finally black pepper.
I first had Coleslaw with Pineapple at a local fried chicken joint called Dinah's Chicken. It is my preferred side order there. You can read my review about them a click away right here.
Keep it vegan with veggie mayo. There are a lot of mayo types to choose from these days. And real mayonnaise always shows up at my local 99c only Store and Dollar Tree. The prices may have increased lately, but I can still get cheap small containers of mayo at my local Dollar Tree.
I can still get cans of pineapple for around a buck. The whole pineapple comes on sale sometimes. It takes some practice to peel and core, but I do prefer fresh pineapple. For canned fruit, pineapple holds up quite well with a firm texture and pleasant citrus flavor. For this quickie recipe, I use canned pineapple.
I always find chilled bags of chopped Coleslaw mix at the99c only Store in the deli case. It is a good mix of green and purple cabbage along with the shredded carrot. You can add a little extra carrot if you like - I do if I have a carrot in the refrigerator crisper. Carrot is easy to shred. Packages of shredded cabbage with carrots have doubled in price.
Whole cabbage is still less than a dollar a pound so it's easy enough to just shred a quarter head of cabbage for this recipe. Whole carrots are cheap and easy to shred.
I like a simple Coleslaw with Pineapple that's creamy with mayo. Chill it and serve it for your next family picnic or barbecue.
Easy Coleslaw with Pineapple - VIDEOPlay it here, video runs 1 minute, 53 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients (about 4 -6 servings)
Cabbage and Carrot - package of 14 ounces or 6 cups (loosely packed.) Okay to shred a third head of cabbage and a couple of whole carrots.
Pineapple chunks (about 2 cups) - 1 can 15-ounce, drained. Okay to use pineapple rings, just slice them into bite-sized pieces. I use fresh pineapple when it's on sale (it's a bit of work to peel but the pineapple flavor is fresher.)
Mayo - 1/4 cup. Okay to add more to reach the desired creaminess. Add the amount of mayo that suits your taste.
Black Pepper to taste - optional. A whole teaspoon of black pepper. I like the extra pepper taste. Okay to add some salt, too. I find Mayo is salty enough.
*Recipes with real mayo should be kept refrigerated until ready to serve. Do not leave Coleslaw in direct sunlight.
Directions
Add shredded cabbage and carrot to a large bowl.
Drain pineapple chunks. For pineapple rings slice them into bite-sized pieces.
I start with a 1/4 cup of mayo and mix well. Okay to add a tablespoon of mayo at a time to reach desired creaminess.
Finally, season with pepper. Add a little at a time and taste Pineapple Coleslaw. A teaspoon of pepper is about right. Leave out black pepper for a sweet Coleslaw. Okay to add or leave out salt -- mayo is salty enough for me.
Cover and refrigerate until ready to serve. If you make it a day ahead, you may need to add a tablespoon or two of fresh mayo, to bring Pineapple Coleslaw back to its usual creaminess. Once mayo is mixed into Coleslaw it will break down a bit overnight.
Hindsight
Each day the Pineapple Coleslaw is in the refrigerator, the mayo will break down some and become watery. You can drain liquid from Coleslaw and add a tablespoon of mayo at a time, to bring back desired creaminess.
Vegan mayo works fine. There are Coleslaws without mayo. You can just use vinegar and a little olive oil instead of mayo.
