THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for August 13, 2012

PRODUCT: 365 Brand Greek Yogurt

Greek yogurt has become one of the stars at American supermarkets, experiencing a steady rise in sales. It has been pleasing palates across the nation.

Why the love affair? Greek yogurts are triple-strained, removing excess whey. This delivers a sweeter flavor than conventional yogurts, which are known for their tartness. Thick and creamy, lowfat or nonfat Greek yogurt can also be substituted for sour cream and mayonnaise in sauces and dressings.

Whole Foods Market, which carries Greek yogurt brands such as Chobani, FAGE and Wallaby, has launched its own brand, 365 Everyday Value Greek Yogurts. The line is nonfat except as noted, and is certified kosher by OU

The flavors of 365 Everyday Value Greek Yogurt Nonfat Yogurt include:


Whole Foods Market now has a house brand of Greek yogurt. Photo courtesy Whole Foods Market.


  • Nonfat Honey (by the way, you can also add your own honey to plain yogurt)
  • Nonfat Blueberry & Pomegranate, one of the most delicious fruit flavors in any Greek yogurt line
  • Nonfat Plain—great all on its own, or topped with granola, nuts and raisins and cinnamon
  • Strawberry
  • 2% Plain
    The Plain varieties are also available in 17.6-ounce cartons. The 5.3-ounce flavored cups and 6-ounce plain cups are $1.39; the 17.6-ounce cartons in 0% and 2% are $3.99.

    We eat a lot of Greek yogurt, and theis all-natural line (no artificial flavors, colors or preservatives) is as satisfying as any. The flavors (honey and fruit preserves) are packaged in the separate flavor container introduced by FAGE.

    Find more of our favorite yogurts and recipes in our Yogurt Section.

    Learn all about yogurt in our yummy Yogurt Glossary.


    Lime pie with a pretzel crust. Photo courtesy Whole Foods Market.



    Here’s a sweet-and-salty recipe that uses Greek yogurt in addition to cream.


  • 1/2 bag pretzel sticks
  • 2 tablespoons butter melted
  • 4 teaspoons plus 1/2 cup honey
  • 1 packet (1/4-ounce) unflavored gelatin
  • 1 cup Greek-style yogurt
  • 1/2 cup lime or Key lime juice
  • 2 teaspoons finely grated lime zest
  • 1 cup heavy cream
  • Confectioners’ sugar to taste
  • Lime slices for garnish


    1. CRUMBS. Preheat oven to 350°F. Put pretzels into a blender and blend until fine crumbs form, about 30 seconds.

    2. BLEND. Transfer to a bowl, add butter and 4 teaspoons of the honey and mix until well combined. Press crumb mixture into bottom and sides of a 9-inch pie plate, leaving a 1/2-inch rim around the top. Bake until just crisp and golden, about 10 minutes. Set aside to let cool completely.

    3. GELATIN. Put 1/2 cup water and gelatin into a small pot and set aside for 5 minutes. Heat over medium-low heat, stirring constantly, until gelatin is dissolved, 2 to 3 minutes.

    4. COMBINE. In a large mixing bowl, whisk together yogurt, remaining 1/2 cup honey, lime juice and zest. Stir warm gelatin mixture into yogurt mixture then pour filling into prepared pie crust. Refrigerate until chilled and set, about 3 hours.

    5. BEAT. Beat heavy cream with an electric mixer until soft peaks form. Add sugar and continue to beat until stiff peaks form. Slice pie and serve topped with dollops of whipped cream and lime slices.
    Find more of our favorite pie recipes.


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    TIP OF THE DAY: Fun With Food Presentation

    A good caterer knows that presentation makes a big difference. At every event we attend, there’s usually a clever idea to bring home.

    Today, the tip is to repurpose the rocks glass. Elegant Affairs Caterers, which works in The Hamptons and metropolitan New York City, uses it instead of a conventional plate to layer a fish course and bean salad. The glasses are presented on trays or on a buffet table for guests to enjoy as they circulate.

    For sit-down eating, use a service plate under the glass.

    What’s wrong with a conventional plate of fish and bean salad? Nothing, except the rocks glass glass is more visually arresting. Use it for a smaller fish course before the main.

    Instead of using a conventional plate, layer a bean salad topped with grilled fish. The grilled fish will flake easily without requiring a knife. We adapted the concept with leftover tuna skewers, balancing the skewer on top of the glass. For a vegetarian recipe, substitute diced tofu.

    And have fun with it.


    Instead of a plate, layer grilled fish and bean salad in a rocks glass. Photo courtesy




  • 1 can (14 ounces) black beans, rinsed and drained
  • 2 cups corn kernels, fresh or frozen
  • 1 small red bell pepper or tomato, seeded and finely chopped
  • 1/2 small red onion, finely chopped
  • 1-1/2 teaspoons cumin
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1-2 tablespoons chopped cilantro or parsley plus sprigs for garnish
  • Optional: 1 teaspoon jalapeño, seeded and minced (or more to taste)
  • Salt and pepper to taste
  • Optional garnish: lemon or lime zest

    1. If using frozen corn, allow to defrost; drain.

    2. Mix all ingredients in a bowl. Let stand at 15 minutes or longer for flavors to combine.

    2. Toss and fill glasses. Top with grilled fish and garnish with a small sprig of cilantro or parsley and/or a bit of grated lemon or lime zest.
    Find more of our favorite fish and vegetable recipes.


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