I was recently in Paris and our tour director, Pascal, gave us some advice as we drove from the airport to our hotel. He said that Americans sometimes feel that Parisians don’t like us. When you ask Parisians a question, they just stare and look either irritated or confused. That’s because in France, you should greet everyone with “Bonjour!” The greeting is returned and then you can ask your question. If you don’t have that initial greeting, it’s considered rude just to open the conversation with a question. The stare we receive is because the Parisian is trying to figure out why we are being so rude to them. I LOVED this practice. I’d walk up to a clerk and say “Bonjour!” in my most Parisian voice. They’d then repeat it and ask if there was some way they could help me. When our tour group would meet up each morning, the room rang out with “Bonjour!” It felt so friendly and worldly, plus it just put a smile on my face and a skip in my step!
Another thing that puts a smile on my face and a skip in my step is finding new ways to make healthy food that is yummy. That brings to mind another French term, “Ooh La La!” If you haven’t shopped in the cream cheese aisle lately, you should check out my new favorite food. Greek yogurt cream cheese has four times the protein and half the fat of regular cream cheese. This recipe might be a little too much effort early in the morning, but I make up a big batch on the weekend and portion them up for the week ahead, so I always have a nutritious protein packed breakfast ready to go. It also makes a beautiful dessert that will please the pickiest eater. The nut mixture can be used instead of graham cracker crusts or pie crust if you are looking for a healthier option. I think it tastes like cookie dough, so you can mix in your favorite ingredients like oatmeal, raisins, chocolate chips, coconut or even dried apricots for a healthy no bake cookie. If you use a melon scoop, the mixture forms a nice ball.
Greek Yogurt Cream Cheese Breakfast Parfait
2-cups: Cashews
2-cups: Pecans
20-large: Dates with Pits Removed
1-Tablespoon: Vanilla
In a large food processor, mix the nuts and dates until a dough forms. Drizzle in the vanilla while the processor is still running. I don’t add any salt because the cashews I buy are already salted. I use raw unsalted pecans. Set the mixture aside.
40-oz: Greek Yogurt Cream Cheese (5 8-oz boxes)
6-oz: Fat Free Greek Yogurt (This is to thin the mixture. If you buy the whipped cream cheese, you won’t need to add plain yogurt)
32-oz: Crushed Pineapple in Pineapple Juice (2 16-oz cans)
1-teaspoon: Vanilla
Sweetener: I like things really sweet, so I add Stevia
Top with fresh fruit of your liking. I like Raspberries, Cherries or Apricots.
In a large food processor, mix the two kinds of yogurt together. Once it’s smooth, add the pineapple and vanilla. At this point, you can taste the mixture to see if it’s sweet enough for you and your family. In serving cups, layer the nut mixture, Greek yogurt mixture and fresh fruit until the cups are full. If you are taking this somewhere and want an easier assembly, just press the nut mixture into a casserole dish, pour in the Greek yogurt mixture and then garnish the top with fresh fruit.
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