yogurt

In article ,
OmManiPadmeOmelet wrote:
[...]
And a quick yogurt and protein shake can make a quick and tasty meal for
those with an overly busy lifestyle...

Ever not had time to eat? I run into that problem all the time and it's
even worse on my days off! :-P Sometimes I'm lucky to eat 2 meals.

Not good...

1/2 cup plain, full fat yogurt (I'm partial to Stoneyfield Farms)
1/4 cup fresh or frozen blueberries
2 tbsp Gram's Gourmet granola style cereal (delish...mostly flax and
nuts)
1 tbsp (to taste) of any DaVinci SF syrup that you like

Stir...eat!

2 cups plain, full fat yogurt
2 cups Hoods LC milk
1-2 cups (to taste) blueberries or sliced strawberries or
cantaloupe...whatever LC fruit works for you...
3 tbsp (to taste) of any DaVinci SF syrup that you like

Whirl in blender 'til smooth.
Makes 4 - 10 oz. servings with a little left over. I pour this into 4
empty, 10 oz., Hood smoothie containers. Great for an on the go meal.

For those so inclined, adding a vanilla protein powder, to taste, works
too!

Aloha...Sue

On 31 May 2005, Doug Freyburger wrote:

BlackShadow wrote:
Martha Gallagher wrote:

I used to add splenda and cocoa powder. Ended up like tangy chocolate
pudding. Hmm. Maybe I'll start buying yogurt again, now that the
weather's heating up.

My main issue with buying plain full fat yogurt and then
adding flavor is waste. It only comes in quart tubs, and
that's 4 servings. I will eat about 2 servings in a week
and then trash the rest. I like yogurt okay but not enough
to remember that it's in the fridge.

It should keep for a couple of weeks - if the yellow stuff separates and
you find that unappealing, you can just pour that off.


If you have a brand of protein powder you like, it can be a great addition
to your yogurt. Most mornings I have a cup of yogurt mixed w/ a scoop of
the Keto Banana Creme shake mix (now sadly discontinued - so I'm stocking
up when I see it). The protein powder makes it filling and gives it a nice
taste - although it doesn't really taste like banana creme anything.

Why would someone on a low carb diet add protein powder to a food?

For the flavor. Notice that Martha mentioned "you like".
Powdered protein brands often come flavored.

Actually, that's why I started adding it, but I continued because I find
that I need a certain minimum amount of protein in a meal in order for it
to be satisfying. A cup of yogurt by itself won't keep me going until
lunch, but a cup of yogurt and a scoop of protein powder will do it.

If it were just about flavor, I could cut up a bunch of strawberries or
half an apple into it and make something pretty tasty.


It would be asking for kidney problems ...

No it wouldn't.

Most people think that low carb means high protein and this
tends to run down that direction. I'm on Atkins which is
low-carb, medium-protein, high-fat so adding protein isn't
something I'd do for myself. It is not harmfull, though.

Really depends on how much protein you get at your other meals. Even with
the protein powder for breakfast I don't always get up to 100 grams of
protein a day.

Martha


--
Sig pending

I've come full circle on the yogurt project. The yogurt turned out great- I
couldn't believe how thick it was! 2 cups whole milk, 1 cup dry milk, 1/4
cup Stonyfield Farm yogurt with 6 cultures that I call "AB yogurt" Cultured
24 hours at 109 degrees, in my small cooler with a heating pad inside the
lid. Ideal temp is 110 degrees. it wasn't too tart.

I made enough so I could make frozen yogurt ( that I know is still a good
cultured product )

2 cups yogurt
1 cup heavy cream
spenda to taste
2 cups frozen strawberries-mashed
1/4 cup rum ( to help keep frozen desert soft)

fitday estimated calculations 89 calories per 1/2 cup 1 g fiber 3 net
carb trusting that the carb count on the yogurt has been reduced

Did you know that all this good bacteria helps you absorb your
vitanutrients? (Dr Atkins' Vita-Nutrient Solution)

Diane


"Sherry" wrote in message
...

"Doug Freyburger" wrote in message
oups.com...
Sherry wrote:

I read the recent thread about yogurt but don't quite get the thing
about
something eating sugars?

Yogurt is milk cultured with bacteria that eat the sugar.

I love yogurt, don't know how to make it myself as
some do...the low carb brands are rather pricey but I buy them anyway.
Do I
actually have other options?

If you don't want to make it, buy it. Plain full fat yogurt
is almost always available. It has no added sugar. Since it
is the simplist product it is also the lowest profit so it
gets the plainest container. Look for the quart size tub
with the blandest label in the corner of the display.
Sometimes even behind the low fat yogurt.

Once you buy plain full fat yogurt, add your own fruit or
other flavoring. I've added spices like powdered ginger and
liked the result.

Thank you Doug .

--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

"diane" wrote in message
...
I've come full circle on the yogurt project. The yogurt turned out great-
I
couldn't believe how thick it was! 2 cups whole milk, 1 cup dry milk, 1/4
cup Stonyfield Farm yogurt with 6 cultures that I call "AB yogurt"
Cultured
24 hours at 109 degrees, in my small cooler with a heating pad inside the
lid. Ideal temp is 110 degrees. it wasn't too tart.

I made enough so I could make frozen yogurt ( that I know is still a good
cultured product )

2 cups yogurt
1 cup heavy cream
spenda to taste
2 cups frozen strawberries-mashed
1/4 cup rum ( to help keep frozen desert soft)

fitday estimated calculations 89 calories per 1/2 cup 1 g fiber 3
net
carb trusting that the carb count on the yogurt has been reduced

Did you know that all this good bacteria helps you absorb your
vitanutrients? (Dr Atkins' Vita-Nutrient Solution)

Diane I AM THRILLED for you too! And now that you've reported back, I'll be
trying it for myself next week!
--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

I highly recommend the Dr Atkins' Vita-Nutrient Solution book for reading
and reference. I got my copy cheap on Amazon.com. To increase your calcium
intake- worry more about your magnesium intake. calcium tabs alone can
actually reduce your body's supply of calcium. And if you want to see if the
cal tabs your taking are even being digested....put one in a cup of vinegar
for 1/2 hour to see if it dissolves.

Diane
"Sherry" wrote in message
...
"diane" wrote in message
...
I've come full circle on the yogurt project. The yogurt turned out great-
I
couldn't believe how thick it was! 2 cups whole milk, 1 cup dry milk,
1/4
cup Stonyfield Farm yogurt with 6 cultures that I call "AB yogurt"
Cultured
24 hours at 109 degrees, in my small cooler with a heating pad inside the
lid. Ideal temp is 110 degrees. it wasn't too tart.

I made enough so I could make frozen yogurt ( that I know is still a good
cultured product )

2 cups yogurt
1 cup heavy cream
spenda to taste
2 cups frozen strawberries-mashed
1/4 cup rum ( to help keep frozen desert soft)

fitday estimated calculations 89 calories per 1/2 cup 1 g fiber 3
net
carb trusting that the carb count on the yogurt has been reduced

Did you know that all this good bacteria helps you absorb your
vitanutrients? (Dr Atkins' Vita-Nutrient Solution)

Diane I AM THRILLED for you too! And now that you've reported back, I'll
be
trying it for myself next week!
--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

Martha Gallagher wrote:
Doug Freyburger wrote:
BlackShadow wrote:
Martha Gallagher wrote:

My main issue with buying plain full fat yogurt and then
adding flavor is waste. It only comes in quart tubs, and
that's 4 servings. I will eat about 2 servings in a week
and then trash the rest. I like yogurt okay but not enough
to remember that it's in the fridge.

It should keep for a couple of weeks - if the yellow stuff separates and
you find that unappealing, you can just pour that off.

My wife cleans out the fridge, so keeping stuff more than
two weeks isn't an option for me for reasons other than
actual spoilage in this case.

Why would someone on a low carb diet add protein powder to a food?

For the flavor. Notice that Martha mentioned "you like".
Powdered protein brands often come flavored.

Actually, that's why I started adding it, but I continued because I find
that I need a certain minimum amount of protein in a meal in order for it
to be satisfying. A cup of yogurt by itself won't keep me going until
lunch, but a cup of yogurt and a scoop of protein powder will do it.

You could add the same calories worth of oil and it would
have a bigger reduction in your appetite, but for flavor
effect yuck. There's more to life than effect on appetite.

Most people think that low carb means high protein and this
tends to run down that direction. I'm on Atkins which is
low-carb, medium-protein, high-fat so adding protein isn't
something I'd do for myself. It is not harmfull, though.

Really depends on how much protein you get at your other meals. Even with
the protein powder for breakfast I don't always get up to 100 grams of
protein a day.

Many people find it easy to over-eat protein. You're not one
of those many.

When I read Protein Power by Drs Eades it turned out my protein
minimum is 77 gm per day. I regularly get 100+ so protein's
something I can limit without problems. It's also something I
don't want to add extra just because. You're not in the same
boat.