Greek Yogurt with Pomegranate Syrup.

For breakfast, I had a bowl of Greek yogurt drizzled with pomegranate syrup. Greek yogurt is strained after it's made, resulting in a firmer texture. Imagine room-temperature cream cheese. It is available in a variety of milkfats and flavors, but I prefer the plain 2% fat. The fat-free variety is still way creamier than normal yogurt, but, well, I like fat. The pomegranate syrup has an acidic zing that's almost too much by itself (which still doesn't stop me from eating it by the spoonful...) but is balanced really well by the creamy yogurt. It also adds a little sweetness and flavor, but is more interesting than honey or fruit.