What do you add to your yogurt

dannytrees1

Hey all, I many times buy yogurt and berries premixed at the grocery store.
I want to make my own creations.
What do you mix in with your store bought plain yogurt.

Lietchi

Additions I like:
- blueberries (thawed)
- cacao nibs (in moderation, these are very bitter on their own )
- applesauce from a jar, to make it sweeter
- crunchy muesli

p8m6bwghh9

I like
- Cocoa powder
- Cinnamon
- Honey

KareninCanada

Stir in a tbsp each of chia seeds & hemp hearts.
Let it sit for a little bit then add berries or chopped apple or sliced banana.

I tried pumpkin seeds but that was meh.

Mixing yogurt and cottage cheese together is surprisingly good if you want to boost the protein.

glassyo

I've come to love this so much.

75 g nonfat greek yogurt
65 g no salt added cottage cheese
6 g (chocolate) protein powder
4 g fiber powder
tablespoon of splenda

Hobartlemagne

very much a kid approach-
You can "fix" plain yogurt with fruit syrup or jam.

AnnPT77

For a snack, plain nonfat Greek yogurt with frozen mixed berries (or cherries) and chocolate peanut butter powder. The berries may stay frozen, or half-thawed quickly in the microwave.

For breakfast, that (though with plain peanut better powder) plus 14g walnuts, 12g ground flax seed, 10g hemp hearts, half a teaspoon or so of Ceylon cinnamon.

mjbnj0001

I buy my yogurt in the 32oz sizes.

I often eat it plain.

However, when I don't: fresh fruit (blueberries, strawberries, cut-up apple, peach, ...), dried fruit (when fresh not available), nuts, wheat germ, no sugar Alpen or other unsweetened museli. I enjoy peanut butter mixed in (the mix-it-yourself natural style PB). Or, some combo of all/most of this. Not a fan of added sugar, honey, sweeteners in general, using them minimally.

I use yogurt (usually NOT Greek-style, but occasionally that too) for marinades and sauces and such, including as a salad dressing base. I irregularly "Greek-ify" regular yogurt by straining it for a specific use. I sometimes bake bread with it - as a bread component, but also I've been experimenting with it as a source of live bacteria in emulating sourdough starter.

I often contemplate making it myself (I also bake most of our bread and do a lot of the cooking from whole ingredients), but frankly it's still convenient enough to buy and a timesaver to do that. It's one of the purchases I make ensuring that it's organic.

Good luck.

AuroraUwU0

I usually mix with a fruit, apples, strawberries, or mangoes. Then I add chia seeds, almonds or pecans, and some granola. Also dried fruits: cranberries, raisins. Enjoy !!

boberg1239

To help meet my protein goals, I like to add Keto Chow (brand protein powder) to my Plain Nonfat Greek Yogurt. 1 serving Keto Chow mixed in 2 cups yogurt. Let it set in fridge for 4 hours to intensify the flavor and you have 2-4 servings of a delicious high protein treat. For those not familiar with Keto Chow, it comes in many flavors and adds about 23-28 grams of protein, less than 1 grams of sugar, and a couple of grams of fiber. Current favorites are Maple Pecan and Butterscotch. It makes the consistency of the yogurt like a thick pudding.

acpgee

Instant coffee.

mjbnj0001

acpgee wrote: »

Instant coffee.

yum.

blackpinkinbayarea

On a diet day, I have nonfat plain greek yogurt with 15 blueberries or half a banana or two strawberries on top. On a cheat/relaxed day, I have strawberry nonfat greek yogurt with apple, chia seeds, granola, and almond butter.

yirara

My typical breakfast with skyr is
40gr oats, 8gr raisins, 80gr skyr and whatever fruit I have. Mix well. Gives a rather solid texture that keeps me full longer than liquid-y things. I need a carb-heavy breakfast.

achefling

Plain yogurt is one of my go-to foods. I stock up on cranberries when they are in season and usually have frozen cranberries and ground flax seeds. Sometimes I include pumpkin purée. No sweetners, I like the tartness. I’ve also included coffee which is pretty good. I’ve tried protein powders but the mix of the sweetener in the powders and the tartness of the yogurt don’t work for me.

slavely33

Sugar free instant pudding mix! 😋

COGypsy

I add Bran Buds for crunch that doesn't get soggy. Because I am "Now I add roughage to my snacks" years old.

simlovgin960831

I add a couple of tablespoons of granulated, white sugar and a couple of tablespoons of granola to one cup of plain, Greek yogurt. Oh, it is so good!

nprrts46nk

I add 1/2 cup of high protein yogurt to half cup of rolled oats, 1/2 cup unsweetened almond milk, handful of berries and a dash of cinnamon and of course a drizzle of honey. Mix it all up and use as overnight oats, or heat it up and enjoy in the moment, it delicious, filling , healthy 😊

littlegreenparrot1

Peel and chop an apple, cook it up for 10 minutes with some cinnamon and a bit of brown sugar. Few toasted hazelnuts or almonds on top.

Stewed rhubarb worked well.

dannytrees1

nprrts46nk wrote: »

I add 1/2 cup of high protein yogurt to half cup of rolled oats, 1/2 cup unsweetened almond milk, handful of berries and a dash of cinnamon and of course a drizzle of honey. Mix it all up and use as overnight oats, or heat it up and enjoy in the moment, it delicious, filling , healthy 😊

I’m going to try this next.
Thanks

adriennemportier

I use unsweetened Greek yogurt & I’ll add pb2 powder and dark chocolate chips.

Or I’ll use local honey, oat clusters, & dried cranberries or fresh berries, but to avoid spoiled fruit, I normally opt for dried cranberries.

SafariGalNYC

I love 🫐 blueberries mixed into plain Greek yogurt. Sometimes cacao nibs for crunch. Cacao nibs have a ton of nutrition - (polyphenols/flavonoids) but also calories so I watch the amount!

roseym10

Polaner all fruit sugar free spread. 25 calories a tablespoon

ammajay916

Some nice ideas! I usually like fresh blueberries (or other berries but blue are my fave) and a small squirt of agave syrup. Sometimes I’ll add a dollop of strawberry preserves. I like Crofters - 30 calories in a Tbsp and I never need a full tablespoon.

happyhillery1

I love to top my Greek yogurt with fresh fruit - recently I went through a cherry plum phase. I then top it with half a serving of grainfree granola. I adore the purely Elizabeth brand, but it's extremely expensive. I've been making my own and it's getting better.

If I don't have fresh fruit, I will use no sugar added, canned in water peaches or pears. I'm diabetic, so I tend to stay away from dried fruit, but it would be tasty. You can use frozen fruit, but you need to take it out earlier in the day.

springlering62

mjbnj0001 wrote: »

I

I irregularly "Greek-ify" regular yogurt by straining it for a specific use. I sometimes bake bread with it - as a bread component, but also I've been experimenting with it as a source of live bacteria in emulating sourdough starter.

Greek yogurt is just regular yogurt that’s been strained.

Labneh is Greek yogurt that’s been strained even long. I’ll buy a tub of Greek, strain it a couple days, mix with a lot of fruit (cooked down or not, depending on the fruit) a couple of eggs and some sweetener, and bake in a pie dish.

Makes a very low cal, high protein “cheesecake”.

The liquid that you drain is whey. I save the whey from making skyr or straining that Greek yogurt and use it in lieu of water in bread, pancakes, pizza dough. It gives it a tangy sourdough taste and (imho) helps with rise. That whey has protein, too, which water does not.

lyndeeboo

Cinnamon then eat it with apple slices! It completely changes the flavor and makes it sooooo decadent!

mjbnj0001

springlering62 wrote: »

mjbnj0001 wrote: »

I irregularly "Greek-ify" regular yogurt by straining it for a specific use. I sometimes bake bread with it - as a bread component, but also I've been experimenting with it as a source of live bacteria in emulating sourdough starter.

Greek yogurt is just regular yogurt that’s been strained.

Labneh is Greek yogurt that’s been strained even long. I’ll buy a tub of Greek, strain it a couple days, mix with a lot of fruit (cooked down or not, depending on the fruit) a couple of eggs and some sweetener, and bake in a pie dish.

Makes a very low cal, high protein “cheesecake”.

The liquid that you drain is whey. I save the whey from making skyr or straining that Greek yogurt and use it in lieu of water in bread, pancakes, pizza dough. It gives it a tangy sourdough taste and (imho) helps with rise. That whey has protein, too, which water does not.

I do sometimes strain my yogurt .... that's my joke about "Greek-ify" ...

I might try to create labneh. Thanks for giving the lead, I"d never heard of it.

Yes, I know it's whey. I usually just drink it, although I have been known to add it to my bread recipes. I go through tubs of powdered unflavored whey concentrate pretty regularly, sometimes adding it to my bread mixes, but usually in other concoctions. I'm 70yo, so recognizing my protein metabolism efficiency isn't probably what it used to be, I try and boost my daily consumption in several ways.

If you're using live-culture yogurts to strain and extract your liquid whey, the fluid will have critters in it as well. Usually just a couple of types of bacteria, but there might be some environmental yeast joining the party too, which might contribute to rise. I have been, since the end of last year, experimenting with "hybrid sourdough" which is a mix of yeast and live bacteria (from yogurt and/or kefir) to emulate a typical long-lived sourdough starter. I hate to admit it, but I've been a failure at keeping bacteria alive for more than a couple of rounds of starter usage, so the 'hybrid" approach is my way to recreate a culture every batch of baking. In my experiments when I use the powdered whey, I usually don't go above "2 scoops" per loaf unless I want noticable whey flavoring and more browning. The whey I use is about 18g protein per scoop, so I get almost 1g protein "boost" per slice per scoop (on the average my rectangular loaves yield 20-21 slices).

The photos are of a recent experimental batch bake: 2 loaves of a "lite" whole wheat bread (30% WW, 70% bread flour) using normal yogurt to supplement baker's yeast as a "hybrid sourdough," and 1 loaf using kefir in an unbleached (white) bread loaf. Same proportions of yeast and dairy in all. 1st photo is beginning of 1st rise (countertop room temp), 2nd photo at end of 1st rise 8 hours later, 3rd photo the resulting loaves. I got a little "creative" with variations of scoring the loaves' tops which is why they're different-looking. I use a high-hydration, no-knead approach with foldovers to set up the 2nd rise. I had previously used the yogurt with an all-unbleached-bread-flour bake which was a baseline; using kefir was therefore experiment 1, added whole wheat experiment 2. Results: all fine eating, essentially equivalent loaves (rise, crumb, etc.). In both, the tang was an underlying note, not like true sourdough.

mkksemail

Not a mix-in, but rather another way to use yogurt: You can use it on your salad, in place of dressing, for a more nutritious topping than dressing is. Sounds odd, I know, but it tastes really good!
.

springlering62

May have already said this, but yogurt, a bit of salt and pepper and some lemon juice. Whip, let “marinate” a couple of hours in the fridge to merge the flavors.

Makes a terrific salad dressing, good on rice, as a side to grilled chicken etc.