We eat basically the same thing every morning - Greek yogurt. But not straight out of the carton. Here's how I make it. All measurements are by weight.
Prep:
I start with a 32 oz container of plain Greek yogurt. Usually I buy store brand, since there's such a price difference between it and name brands! I set a medium strainer over a small mixing bowl, lined with a large coffee filter. I empty the whole container into the strainer and put it in the fridge for 24+ hours to drain. When it's done, I have about 24 oz of very thick yogurt.
To make individual servings:
Combine a single serve (5-6 oz) flavored yogurt (I use Chobani) with enough strained plain yogurt to make 12 oz. Add 2 oz heavy cream. Whisk together until smooth. Divide into two servings, 7 oz each.
I make it the night before and put it into 1-1.5 cup plastic storage containers. When we wake up, all we have to do is take it out of the fridge and breakfast is ready!
