Better than store-bought: Homemade yogurt-fruit cups.

Most workdays, I brown-bag it. Occasionally I’ll take the easy route and opt for a frozen meal to be heated up in the industrial-strength microwaves in the lunchroom … in which case, I like several Kashi choices as they’re healthy, fairly low in calories and sodium, and all natural. Fast food doesn’t cut it, and there aren’t too many great quick spots near work (Chipotle being the notable exception). Regrettably, I have a terrible tendency to eat at my desk.

I have a good list of lunch-able salad recipes collected here. I’ll be posting about them as I make and photograph them in the coming weeks. In addition to a container of, say, quinoa with grilled zucchini and goat cheese, I like to bring a cup of yogurt. But I’ve always found Dannon and Yoplait to be way too sweet for my taste, and the “Lite” versions of both are abysmal. So I thought about mixing my own.

For this, I spooned about 1/2 cup (or a bit more) of plain Greek-style lowfat yogurt (I bought a large container from Trader Joe’s) into a glass pint jar, then layered in some purchased black-raspberry preserves and a generous Tbsp. of frozen blueberries. More yogurt went on top. When you lower your spoon in, you get a bite of all of it: sweet fruit, tangy yogurt, not a lick of artificial anything.