posted
I just discovered this - it's Greek yogurt, and it's fat free ridiculously thick and creamy.
I am building up to going off sugar, and I'm lining up replacements for the packaged foods I eat that turn out to have sugar or corn syrup in them. Turns out my beloved little yogurts do, especially the fat free ones. I saw Fage in Costco and thought I would try it.
It is FANTASTIC. It's rich and thick and piquant. It isn't super sweet, but it's so yummy it doesn't need to be. I read the ingredients list and it only has skim milk and live cultures in it. I have no idea how they make it, but I love it. I just had 1/2 cup with strawberries, and am feeling content.
posted
Yes, I have. It is really good. That's the stuff they used to use in Michelle's restaurant for some of the deserts that called for Greek Yogurt. She used to bring home spares.
I prefer the Stonyfield organic brand though - Oikos. Or better yet - a local yogurt producer's Greek yogurt. In my case, the Argyle Cheese farmer in the upstate New York region, one of the things I miss most about New York are his yogurts and cheeses. And also the weekly conversation with him about my hat at the Farmer's Market, but I digress.
All Greek yogurt is naturally fat free. Its put through a special straining process after culturing. I'm not really sure of the details. Its really yummy, although I sometimes find it to be a tad sour. Michelle used to love the Maple Greek Yogurt we got from the Argyle Farmer. I usually went for the whole fat whole milk plain yogurt. YUUUUMMMMY. Nothing like made that morning whole milk yogurt
On a side note, before you do backflips trying to remove the sugar from your diet - may I suggest some reading on the topic of healthy diets in western culture? I just finished reading Michael Pollan's In Defense of Food and have to say, I couldn't agree more with his argument. He argues that the healthiest possible diet is an old fashioned one: real, traditional food. Stuff that people have been eating for generations.
He suggests that it's healthier to eat an Italian or French diet - all the fat and sugar included - than it is to try and remove fat or carbohydrates or sugar or whatever from an American diet. And given the utter failure of every fad diet to pass through American culture and the surprising health of the French and the Italians I think that's a pretty sound idea.
Posts: 3295 | Registered: Jun 2004
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posted
I love greek yogurt. It's perfect for an insulin resistance diet, where you should eat a 7:15 ratio of protein and carbs, with no more than 30 carbs in one sitting.
I like to add a teaspoon of simply fruit, all fruit, or any sort of fruit-only jelly.
Posts: 2880 | Registered: Jun 2004
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quote:Originally posted by Alcon: Yes, I have. It is really good. That's the stuff they used to use in Michelle's restaurant for some of the deserts that called for Greek Yogurt. She used to bring home spares.
I prefer the Stonyfield organic brand though - Oikos. Or better yet - a local yogurt producer's Greek yogurt. In my case, the Argyle Cheese farmer in the upstate New York region, one of the things I miss most about New York are his yogurts and cheeses. And also the weekly conversation with him about my hat at the Farmer's Market, but I digress.
All Greek yogurt is naturally fat free. Its put through a special straining process after culturing. I'm not really sure of the details. Its really yummy, although I sometimes find it to be a tad sour. Michelle used to love the Maple Greek Yogurt we got from the Argyle Farmer. I usually went for the whole fat whole milk plain yogurt. YUUUUMMMMY. Nothing like made that morning whole milk yogurt
On a side note, before you do backflips trying to remove the sugar from your diet - may I suggest some reading on the topic of healthy diets in western culture? I just finished reading Michael Pollan's In Defense of Food and have to say, I couldn't agree more with his argument. He argues that the healthiest possible diet is an old fashioned one: real, traditional food. Stuff that people have been eating for generations.
He suggests that it's healthier to eat an Italian or French diet - all the fat and sugar included - than it is to try and remove fat or carbohydrates or sugar or whatever from an American diet. And given the utter failure of every fad diet to pass through American culture and the surprising health of the French and the Italians I think that's a pretty sound idea.
I just finished "In Defense of Food" this morning and was thinking the exact same thing about corn syrup and sugar.
Posts: 1757 | Registered: Oct 2004
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While I was visiting my wife's folks in Albania a couple of years ago I had some Fage. It was excellent. Mix in some honey and walnuts and it is awesome as a dessert.
Posts: 1937 | Registered: Nov 2006
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The chance of me eliminating it altogether is vanishingly small. But I want to eliminate it from places where I don't know that I'm eating it. So: cookies, yes; corn syrup in yogurt, no.
Thank you for the honey and walnut recc. I'm thinking some grilled pineapple on top, too.
Posts: 26077 | Registered: Mar 2000
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I heard that - that's the reason I follow Paula on Twitter. She was fantastic.
I will happily take your Greek yogurt. I put sour cream instead of whipped on cream on desserts and I adore straight tonic water, so it fits with me.
Posts: 26077 | Registered: Mar 2000
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Try making your own yogurt. I bought a Yogourmet and consistently made yogurt for about 6 months. It's drastically better, and you can make regular or Greek style (or even yogurt cheese). It's much cheaper, if you have a good 20 or 30 minutes (for 2 quarts) to devote. And you can use it in a lot of things, from smoothies to a sour cream replacement.
I don't really have the time now, between full time work, full time school, and full time dad. But Walmart's "Great Value" brand doesn't have any sugar -- and it tastes really good.
Posts: 688 | Registered: Nov 2008
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No way. I have a job, am in school, a busy social life, and ten other hobbies in front of the food thing. I deal with food only because I'll be horribly uncomfortable if I don't. I resent every minute I forced to spend dealing with food.
If I have a free half hour, painting, home construction, reading, and TV are all more fun for me.
Entertaining I love, so I bake and cook for guests, but the problem with all those food hobbies is they are exactly that, and I prefer other pursuits.
Posts: 26077 | Registered: Mar 2000
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quote:I put sour cream instead of whipped on cream on desserts and I adore straight tonic water
Is tonic water the same as seltzer water? I hate seltzer water. I'd rather eat tripe than drink seltzer.
Posts: 14554 | Registered: Dec 1999
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One of my fun memories from Istanbul was cruising up the Bosporus while snacking on the cup-o'-yoghurt-topped-with-powdered-sugar that I got from a vendor on the ferry.
Posts: 1068 | Registered: Aug 2000
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I chop up some cucumber (removing the seeds), garlic and fresh dill for an incredible Greek style dip.
Posts: 1295 | Registered: Jan 2003
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I'm started using greek yogurt a few weeks ago to replace the mayo in my tuna salad recipe. It's so good and awesome on the protein since I also add hard boiled eggs.
I find it too sour to eat like regular yogurt but I might see if adding fruit helps.
Posts: 1733 | Registered: Apr 2005
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quote:Originally posted by katharina: No, it is more bitter than selzter water. It has quinine in it.
I've had tripe. Longest dinner party of my life.
I'll take both please. Down in Brazil I used to eat dobradinha (it is a stew made of tripe..Kind of like Menudo) and I loved the stuff. Now though I like going to the little Mexican food stands here in Vegas and buy 3 or 4 "Tacos de tripitas." Tripe, when grilled until it is fairly crispy, is delicious!!!
Then again I'll eat almost anything. I've tried Rocky Mountain Oysters, cow brain, among other strange things... One thing I won't eat though? Bugs. Unless they are ants and they are covered in chocolate.
Posts: 1937 | Registered: Nov 2006
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