Last weekend, my family’s entire weekend revolved around yogurt.
Jon was hired by Mountain High Yoghurt to make 4,000 smoothies at the Savor The Central Coast event at Santa Margarita Ranch. Of course, as usual, I brought my camera to the event but failed to take even one photo….
time for an iPhone? I think yes!
Here’s a few photos I did not personally take (compliments of Savor’s Facebook page) so that you can get a feel for the event.
Restaurants, caterers, food companies and wineries gave out samples of food and wine to participants.
So one thing I learned from spending the weekend with so much yogurt: Mountain High Yoghurt has 10 grams of protein per serving – the same amount that Greek yogurt has.
Personally, I don’t like the taste of Greek yogurt as much as plain yogurt. And in my opinion, Greek yogurt is really overpriced. $1.50 for a little cup of Chobani, really?
So if you buy greek yogurt purely for the protein factor, you might want to consider buying some plain Mountain High Yoghurt instead. It’s all natural, no artificial sweeteners and no preservatives. You can eat with fresh fruit or blend it up with some fresh fruit, frozen fruit or fruit juice to sweeten. Or just drizzle a little honey on top.
Here are the two smoothies we made for the event:
2 cups frozen blueberries
1 cup plain Mountain High Yoghurt
2 tablespoons honey
top with fresh blueberries
Pomegranite Power Surge
1 cup Mountain High Vanilla Yoghurt
1/2 cup of Pomegranite Juice
2 tablespoons orange juice
top with fresh Pomegranite seeds
check out Mountain High’s website for more easy smoothie recipes.