I love getting packages.
Well, who doesn't, really?
Here are the flavors I picked...
Northwest Berry Patch, Pomegranate Blackberry, Vanilla Bean, Oregon Strawberry, Lemon Squeeze, Peach, and Mountain Huckleberry.
They also have Raspberry and Dark Cherry.
I do not like light yogurt. I do not like the light taste they generally have. Yes, I love Diet Coke, but the taste it completely different to me.
I loved these Tillamook light yogurts, though. Even my husband liked them.
These are the first light yogurt on the market naturally sweetened with Truvia®, have only 110 calories and are made in the most natural way possible. This means NO artificial sweeteners, NO artificial flavors, NO artificial colors, NO high fructose corn syrup and NO artificial growth hormones.
NO lie, these are really good.
And they are really good in cake.
I used Vanilla Bean to make this delicious little thing.
1 c. butter, softened
2 c. sugar
2 tsp. vanilla extract
2 1/2 c. flour, divided
1/2 tsp. baking soda
1/2 tsp. kosher salt (coarse salt)
1 (6 oz.) Tillamook Light Vanilla Bean Yogurt
1 1/2 c. diced strawberries
How You Do It
Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sift together 2 1/4 cups of flour, baking soda and salt. Set aside. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
See the little specks of vanilla bean? So delicious!
Toss the strawberries with the remaining ¼ cup of flour.
Gently mix them into the batter.
Pour the batter into the Bundt pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
Note: Feel free to drizzle some Vanilla Glaze over the top. Simply mix together 1 c. powdered sugar, 2 Tbsp. milk and 1/2 tsp. vanilla and drizzle over the cooled cake.
This may have been linked up to these parties.