I'll have to look into the health issues of microwaves. Don't use it often, but I must still partially cook raw fruit with skins. I'd rather not boil the berries. But that might be the last piece to the health puzzle!!
Interesting... I've been thinking about doing something similar because these days I make a greek yoghurt breakfast (one for me and one for my husband; he takes it with him to work in a plastic container). It's yoghurt with walnuts, a few raisins, some fresh fruit (apple, pear, sometimes banana), sometimes sunflowerseeds, cinnamon and ground flax seeds. I add a few frozen cherries or blueberries at times, I really enjoy seeing the purple swirls that gives. So I've been thinking about making the 'basics' of that breakfast in advance, too. I like your ideas.
I use Plain Chobani non-fat Greek Yogurt with cinnamon, and nutmeg, honey (or splenda) daily with fruit and/or nuts. So I fix this when I buy a new container. Saves a lot of time.
Mix 1 quart container Chobani Greek Yogurt (Plain) with 1 - 2 t. cinnamon, 1/2 t. nutmeg, honey or splenda (about 1/4 c.), and 1 t. vanilla if desired. Return to the Chobani container and use in creative ways for breakfasts, snacks, desserts:
1. Spread on flatbread and sprinkle with walnuts. Roll up and eat or slice into pinwheels.
2. Spread on Joseph's pita bread and top with fruit. Delicious with cherries, blueberries, strawberries, or grated apples. (grated apples make it easy to roll up a flat bread or pita)
3. Place yogurt in breakfast serving bowl. Then add 1 serving whole grain cereal that lists 5 or more g. of fiber. Top with a serving of fruit like cherries, blueberries, strawberries or chopped or grated apples.
4. Use as a spread wherever you would use sweetened cream cheese or butter. Like a bran muffin or raisin bagel.
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