Yogurt ideas

[Low Carb Mommy]

What all kinds of things can you do with yogurt? I have been eating it and would love some new ideas!

[Charski]

I use it wherever I might use sour cream - I buy the Greek yogurt though, which is more sour-cream-like than regular yogurt is.

I make a great homemade onion dip by adding to 2 cups of yogurt - 1 tsp. beef stock paste, 1/2 tsp. (or to taste) onion powder, 1 tsp. dried onion flakes, 2 tblspns. chopped green onion, a little garlic powder. Combine well and refrigerate at least an hour.

I added Greek yogurt to my Dreamfields mac 'n cheese the other night because I only had a drizzle of cream left in the fridge, and honestly, it was better than usual! DH wants me to make it that way from now on.

As far as straight yogurt, I like it with SF honey and walnuts and a sprinkle of cinnamon.

[Cricket4t]

This is a high carb recipe that I have used many times in the past to make frozen yogurt. It's a VERY good recipe, I wouldn't think that it would be very hard to low carb.

Vanilla Frozen Yogurt
http://southernfood.about.com/od/icecream/r/blbb299.htm

INGREDIENTS:
2/3-cup sugar
2 teaspoons cornstarch
1 1/2 cups evaporated skim milk
1 egg, slightly beaten
2 tablespoons light corn syrup
1 vanilla bean
2 teaspoons vanilla extract
1 1/2 cups nonfat yogurt, plain or vanilla, stirred

PREPARATION:
In a medium saucepan, combine sugar and cornstarch. Stir in milk, beaten egg and corn syrup. Cook, stirring, over low heat until mixture thickens and coats a metal spoon. Remove from heat; cool.

Slit the vanilla bean and scrape the seeds into the mixture along with the vanilla extract and yogurt; refrigerate until chilled. When mixture is cool, freeze in ice cream freezer according to manufacturer's instructions. Makes 8 servings.

[theislandgirl]

Originally Posted by Cricket4t

This is a high carb recipe that I have used many times in the past to make frozen yogurt. It's a VERY good recipe, I wouldn't think that it would be very hard to low carb.

Vanilla Frozen Yogurt
http://southernfood.about.com/od/icecream/r/blbb299.htm

INGREDIENTS:
2/3-cup sugar
2 teaspoons cornstarch
1 1/2 cups evaporated skim milk
1 egg, slightly beaten
2 tablespoons light corn syrup
1 vanilla bean
2 teaspoons vanilla extract
1 1/2 cups nonfat yogurt, plain or vanilla, stirred

PREPARATION:
In a medium saucepan, combine sugar and cornstarch. Stir in milk, beaten egg and corn syrup. Cook, stirring, over low heat until mixture thickens and coats a metal spoon. Remove from heat; cool.

Slit the vanilla bean and scrape the seeds into the mixture along with the vanilla extract and yogurt; refrigerate until chilled. When mixture is cool, freeze in ice cream freezer according to manufacturer's instructions. Makes 8 servings.

Oy, that recipe is SOOO low fat...

For starters, I'd reduce the evap skim and switch out what's left to whipping cream. Then the yogurt, I'd start with the thickest creamiest whole milk yogurt I could find. Can the cornstarch and syrup, and increase the egg, actually make it 4 egg yolks, beaten thoroughly. Then of course the sweetener blend of choice.

That should pretty much do it for this recipe. Yum. Think I better make one of these soon...time to break out the ice cream maker again.

[Low Carb Mommy]

Thanks for the conversion Jude! Wow you really know your stuff!

What I have been doing with yogurt is adding fruit, davinci's syrup, peanut butter, flax (not all at once...separately).

[Cricket4t]

Originally Posted by theislandgirl

Oy, that recipe is SOOO low fat...

For starters, I'd reduce the evap skim and switch out what's left to whipping cream. Then the yogurt, I'd start with the thickest creamiest whole milk yogurt I could find. Can the cornstarch and syrup, and increase the egg, actually make it 4 egg yolks, beaten thoroughly. Then of course the sweetener blend of choice.

That should pretty much do it for this recipe. Yum. Think I better make one of these soon...time to break out the ice cream maker again.

In my high carb days I used the low fat ingredients to offset my homemade yogurt that I make with 1/2 and 1/2. My yogurt was so rich that the rest of the ingredients needed to be low fat or I would end up with a bowl of frozen butter when it came out of the ice cream machine.