There are two things trending in the Bowers’ household right now:
1. Going green, and
2. Going healthy.
As I’m finding out, making changes in our lives for purposes of one of these things actually helps the other as well. I love multi-tasking.
One example of this is making our own Greek yogurt cups with fruit on the bottom. We love Greek yogurt for its taste and its health benefits. But darn it: those little cups of it are quite pricey. At best, we can find them for $1 each when they are on sale. And while Greek yogurt is good for the body in many ways, I’m not sold on the health benefits of the “fruit” on the bottom of these little containers. Plus, that’s a lot of waste for just a little bit of food. Something clicked when I saw a picture of a yogurt parfait in our gym’s monthly newsletter: it would be so easy to make our own fruit on the bottom yogurts! The health and environmental benefits were obvious…and I had a sneaky feeling there would be a financial advantage too.
The whole process was surprisingly very easy. I got 12 of these 4 oz. jelly jars from Wal-Mart:
The jars cost $7.97 for all 12 of them, so about $0.70 each (including a mark up for sales tax). Thirty-two ounces of Chobani Greek yogurt was $5.99 (just under $0.19 per ounce). I got a frozen bag of blackberries (about 2.5 cups of fruit) for $2.99. I already had the remaining two ingredients (honey and water).
After I washed and dried the jelly jars, I combined 1 1/2 cups of frozen blackberries, 3 tablespoons of honey and 9 tablespoons of water in a blender. After the mixture was a nice and smooth consistency, I added 1 tablespoon of the fruit mixture to the bottom of each of the jelly jars.
I then topped it off with about 3.5 ounces of the Greek yogurt (about a half of a cup). The result: homemade, healthy cuteness:
And what were the financial results of all this? The total cost of each jar of yogurt was $1.51, BUT that includes the cost of the jar, a one time investment. Not including the $.70 per jar, the cost of each was $0.81, about $0.44 lower than the national average price of $1.25 per container for the above-mentioned disposable cups. The store-bought containers do have a size advantage though: they hold 5.2 ounces compared to 4 ounces in the glass jars. However, that equates to about $0.24 per ounce for store-bought, versus $0.20 per ounce for homemade. Small difference, but depending on how many your household goes through a year, that could equal big savings.
So, which is better? Homemade, lower cost, eco-friendly yogurt cups (of which I know all the ingredients), or the convenience of brand-name cups with a bigger variety of mystery “fruit” from the supermarket? In my opinion, the easy winner of this smack-down is the homemade version. My taste buds agree!