Yoplait’s new French-style yogurt line will have you saying “Oui!” (photo courtesy Oui By Yoplait).

[3] Reuse-A-Pop is a mess-free opportunity for you to make your favorite flavor push-up ice pops (photo courtesy Russbe).

We were probably the last person in New York to buy Breakstone Pineapple Cottage Cheese before they discontinued it. It was the Ascension Of Yogurt Era, and grocers eliminated slower-moving SKUs to give the space to the hot ones.

Now, a new brand called Muuna is offering all the fruited cottage cheese our heart desires (photo #1). The line is lowfat and creamy, with the fruit on the bottom that you mix up, like a carton of sundae-style yogurt.

It’s also rich in protein: 15g of protein per 5.3-ounce cup.

The fruit is not the typical preserves at the bottom of of the cup but actual chopped fruit, in your choice of:

 
There are also two plain options: 2% and 4% milkfat.

The line is all natural, non-GMO, rBST-free and certified kosher by cRc.

Welcome back, pineapple cottage cheese—and hello to you other flavors. You’re our Top Pick Of The Week.
________________

*See the different types of yogurt.
 
 
2. OUI BY YOPLAIT YOGURT

Our co-Top Pick is the new Oui by Yoplait line of yogurt (photo #2). It’s different from every other container of Yoplait you’ve had.

Eating yogurt from the perky glass jar, you could imagine you’re in France. The jar (repurposeable or recyclable) makes you look cool and in-the-know. And the yogurt does not disappoint.

The company calls it saveur d’autrefois, the taste of yesteryear.

Yoplait’s foray into premium, French-style yogurt (also called custard-style and Swiss-style) is on point, hitting the trending consumer checklist for all natural, non-GMO and reduced sugar products. The eight flavors include:

The line is certified kosher (dairy) by OK.
 
 
3. RUSSBE REUSE-A-POP BAGS

Russbe creates reusable lunch containers, but that’s not a product we have need for.

What we do need, and love, are the Reuse-A-Pops bags for creating homemade frozen juice pops, puréed fruit, yogurt, and other frozen pops.

The push-up bags (photo #3) with zipper seals ensures no messy leaks or spills. Freeze, enjoy, wash, reuse. At $6.99 for 12, you can’t go wrong.

We just enjoyed our first batch: watermelon (from watermelon juice), cantaloupe (from puréed melon) and yogurt-garlic-dill (who says ice pops have to be sweet?). Yum!

We live in a neighborhood where crisp, thin-crust pizza is what grown-ups eat. When people order from Pizza Hut, it’s for the kids.

We have a reputation to uphold, and hesitate to be seen carrying a deep-dish pizza into the building, no matter how much we need that specific comfort food.

But there’s a solution for our cravings: DiGiorno Crispy Pan Pizza, a frozen pizza from the supermarket in its own pan.

The one-inch-plus-deep crispy crust pie, with extra cheese and plenty of toppings, comes in four flavors:

 
We like everything on our pie (or as much of it as we can get). We went for the Supreme: pepperoni, sausage, green and red peppers and black olives.

Now, we just have to clear out the freezer to make room for more DiGiorno boxes.

[2]Melt the mozzarella on a panini press! Here’s a recipe from Cooking Classy.

Every restaurant menu we’ve seen this summer has Caprese Salad on the menu. That’s because July and August deliver the best tomatoes of the year, and a Caprese—tomato, mozzarella, basil and olive oil—will never taste better.

First “discovered” on the Isle of Capri in the 1950s, Caprese Salad became a favorite of King Farouk, and then a summer dish at Italian-American and Continental restaurants throughout Europe and across America. Here’s the history of Caprese Salad.

It’s so popular, you’ll even find Caprese Salad on winter menus—when the tomatoes are hard and have no flavor.

We’ve since made Caprese pasta salad, Caprese pasta (topped with uncooked tomato sauce, ciliegine—mozzarella balls the size of cherry tomatoes), Caprese appetizer bites, Caprese cocktail garnishes and a Caprese with other fruits subbing for the tomato (mango, peach, watermelon).

We’ve even made a vegan version with tofu instead of cheese, and Caprese gazpacho (blender tomatoes with shredded basil, topped with perlini (tiny mozzarella balls—the different sizes of mozzarella).

But we’ve never made ourselves a Caprese sandwich—until now, because August is National Sandwich Month.

RECIPE: CAPRESE SANDWICH

 
Variations

While these stray a bit from the purity of a Caprese, they’re tasty alternatives when you want a bit “more.”

Preparation

1. SLICE the tomatoes and cover with olive oil. Add the garlic and season with salt and pepper to taste. Let sit for 10 minutes or more.

2. SLICE the bread (note: for a picky guest who didn’t like the “wet bread” from the balsamic and olive oil, we toasted the baguette and added a thin slick of sweet butter to the cut faces).

3. SLICE the mozzarella and drain the tomatoes.

4. ASSEMBLE the sandwich: first the basil, then the mozzarella, then the tomatoes. Drizzle with balsamic glaze and serve. We love black olives, so we served them in a ramekin on the side.

For National Peach Month, August, try one of the oldest peach recipes: peaches and cream.

If you read novels or short stories from centuries past, you’ve no There are many ways to make peaches and cream

In a book of F. Scott Fitzgerald’s short stories, The Basil And Josephine Stories, he introduces Basil, a fictionalized version of his younger self. One of Basil’s favorite foods: peaches and cream.

Is peaches and cream as simple as it sounds?

Yes, if you have juicy, ripe peaches, waiting to be sliced into a bowl and covered with heavy cream (or in the U.K., clotted cream).

Otherwise, poach or bake the peaches first.

The following recipe has a Southern spin, with bourbon and brown sugar.
 
 
RECIPE: PEACHES & CREAM

Ingredients For 2 Servings

 
Preparation

1. TOSS the peaches with 1 tablespoon brown sugar and 1/2 teaspoon vanilla extract. Set aside until juicy, about 30 minutes (the sugar helps to extract the juices). Meanwhile…

2. WHIP 1 cup heavy cream until it has begun to thicken; then beat in 4 teaspoons brown sugar. Add the bourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses and top with toasted pecans.
 
 
FANCIER PEACHES & CREAM RECIPES

For more elaborate preparations:

Add caramel sauce, as in this recipe from Spache The Spatula. The peaches and cream are drizzled with vanilla bean-zinfandel caramel sauce.

[2] A fancier approach: jumbo macaron on clotted cream, filled with peaches and vanilla ice cream (photo courtesy Bestia | LA).

Your own take. How else would you present fresh peaches and cream? Let us know!
 
 

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