What do you add to your yogurt
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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.0 -
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!2
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Polaner all fruit sugar free spread. 25 calories a tablespoon1
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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.0
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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.1 -
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.
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Cinnamon then eat it with apple slices! It completely changes the flavor and makes it sooooo decadent!1
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springlering62 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.
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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!
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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.3 -
springlering62 wrote: »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.
I used to do the same thing, though just mixed, with yogurt, lemon juice, and just a bit of honey as a dressing for fruit. Depending on the fruit, a little bit of finely minced fresh thyme leaves in fruit dressing is really good, too. Great on honeydew or cantaloupe, for example.1 -
I add PB2 with cocoa and a few Lily's dark chocolate chips!2
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I also use it instead of mayo in chicken/tuna salad and slaw dressing. Recently used in zucchini bread recipe found online.1
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Usually fresh fruit & a teaspoon of agave—berries, peaches, or bananas are my go-to. Sometimes a tablespoon of high quality fruit preserves if I’m out of fruit. Always finish with a sprinkling of nuts for texture. And sometimes chia seeds.0
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i just keep it simple but am obsessed with it after having disliked yoghurt most of my life.
i have light greek yoghurt with frozen blueberries, frozen banana & a drizzle of honey.0 -
2 TBSP chocolate Ovaltine...0
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i just keep it simple but am obsessed with it after having disliked yoghurt most of my life.
i have light greek yoghurt with frozen blueberries, frozen banana & a drizzle of honey.
There’s something about frozen blueberries that just delight all of me. Have you tried the Wyman’s little tiny wild blueberries? 😱
I used to go through sacks of Cadbury’s Crispy Eggs and M&Ms. Now it’s Wyman’s. Never would have thought that would happen. I should buy stock.1 -
I do this for my son, so its definitely a kid style.
Stir in some fruity pancake syrup.
Im sure the low quality yogurt makers do that.0 -
I use Fage Greek Yogurt, always with frozen raspberries, sometimes I'll add Hemp Hearts. Depends on how my macros are looking for the day. My grandson loves it, my granddaughter not so much...0
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Organic granola with chocolate pieces and cherries. I always buy a pound every couple weeks from WinCo. Little expensive but worth it2
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