I wouldn’t say I’ve got a “sweet tooth” because I think that grim expression too often implies a clandestine cupcake habit – the idea that I, a woman, can’t make it through the day without my buttercream hit. That just isn’t how I do it.
What I have is the kind of brain that lives for mealtimes and, as such, I am always looking for ways to eke out my dinner. So I couldn’t just, say, eat a stew and be done with it. I’d require pudding.
Yoghurt is my favourite thing in the fridge. When I was a baby, my mum would feed me alternate spoons of yoghurt to get me through my pulverised pork casserole. I still feel the same way, except the pulverised pork casserole is life.
Far be it from me to tell you what brand of yoghurt to eat, but let’s just say: Skyr or Fage or GTFO.
I eat a lot of yoghurt and honey – plain and simple – and I don’t have a bad word to say about it. But sometimes I like to go to town. I went through a phase of keeping boxes of trifle sponge on standby so I could make “yoghurt trifles”. We all have our moments.
I’ve got to know a few tricks, is what I’m saying. Here are seven deadly ways to style it...
For the advanced yoghurt-enjoyers out there: sauté some Medjool dates in olive oil; put them on your yoghurt and top with flaky salt and honey.
Photographed by Andy Price.
Make apple crisps, using just an apple and an oven. Serve with salted caramel sauce, from Nigella, or from Tesco.
Photographed by Andy Price.
Mix in the zest and juice of a lemon and stir through some blackberries until they just start to break. Top with crumbled ginger nuts.
Photographed by Andy Price.
I don’t understand why fruit compote isn’t a thing in the UK. Here’s a recipe – it’s just apples and sugar, but I’d add cinnamon, too, if I were you. Or, buy this one. Swirl it through your yoghurt, and chuck on some walnuts.
Photographed by Andy Price.
When I first saw my friend Annie grate chocolate on her yoghurt, I knew I’d met my person. Add raspberries for a Black Forest effect.
Photographed by Andy Price.
Call this your Christmas yog if you wish. I love Anissa Helou’s fresh figs with honey and pine nuts, whether I bother with orange blossom water or not.
Photographed by Andy Price.
One chopped banana, loads of nut butter, loads of honey. Can’t go wrong.
Photographed by Andy Price.Like what you see? How about some more R29 goodness, right here?
3 Ways To Add Life To Your Batch Cooked Lunch At The End Of The Week