What do you add to your yogurt
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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.2 -
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...1
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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.2 -
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.2 -
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...
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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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I usually mix in fresh fruit and chia seeds. What can I mix in to make it crunchier?0
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wishingiwasfishing5037 wrote: »I usually mix in fresh fruit and chia seeds. What can I mix in to make it crunchier?
Nuts, seeds, coconut chips, granola? (Calorie dense, so need to manage the portion.) Other toasted grain-type stuff, such as Grape Nuts? Crispy fruit, like cut-up apples?0 -
wishingiwasfishing5037 wrote: »I usually mix in fresh fruit and chia seeds. What can I mix in to make it crunchier?
Cacao nibs! 😋2 -
1 cup nonfat greek yogurt; 1/2 cup old fashioned oats; 1/4 cup Fairlife skim milk, almond milk or milk of choice; 1T chia seeds; small bit of sugar free syrup and a smidge of vanilla extract—stir well. Top w/1 cup of frozen blueberries and leave in fridge. I make 5 at a time for weekday breakfasts. They hold really well. Also, when I want a quick snack I add 2 T PB2 to 1 cup greek yogurt and 1/2 banana sliced—banana and peanut butter flavor!; alternative is 1 c plain greek yogurt + 1 cup grapes.1
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Chobani Nonfat Greek Plain Yogurt, 1 cup 120 calories
Smucker's All Fruit Strawberry Jelly, 2 tbsp 80 calories
Post Grape Nuts Cereal, 4 tbsp 100 calories
Layer in parfait glass or in a bowl: 1/2 cup yogurt, 1 tbsp jelly, 2 tbsp Grape Nuts and repeat. If I have extra calories left over for the day, I sometimes drizzle a bit of honey or maple syrup on top.1 -
KingAndrade209 wrote: »Organic granola with chocolate pieces and cherries. I always buy a pound every couple weeks from WinCo. Little expensive but worth it
If you’ve got a Lidl near you, their chocolate coconut chips are simply fantastic. I brought a sack with me traveling and sprinkle them on yogurt. Doesn’t matter if they get crushed. I’d do it anyway. The small sack lasts me a couple weeks. Also beats eating chips and pretzels in the plane, and having extra salt-swell afterwards.
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Has anyone said to make a dressing? Goddess or Ranch? for the goddess, mix a bunch of basil and parsley, lemon juice or vinegar, and fresh garlic, olive oil, salt and pepper and greek yogurt. For the ranch, add ranch powder or italian dressing powder. Blend in the blender with a small bit of water.1
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It's Pumpkin Season! My favorite breakfast - Vanilla nonfat Greek yogurt with canned pumpkin and pumpkin pie spice. I sometimes get fancy and crumble 1/2 a graham cracker on top. High protein, low fat & carbs.
Another option is 1/2 c. plain Greek yogurt mixed with a scoop of vanilla protein powder, 1/4 c. canned pumpkin and pumpkin pie spice.1 -
I've recently discovered adding dried fruit such as goji berries or raisins. I like the chewy texture they get when chilled by the cold yoghurt.0
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I eat 1/2 a cup of Kirkland Greek yogurt mixed with a spoon of sugar free black cherry syrup and top with 1/2 a serving of Onnis Organic Granola on top.....it is so good0
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I make my own yogurt with kefir wich is stronger on flavor.
On the side I make a smothie with papaya, apricot, green apple, almonds, moringa powder and collagen powder.Add a little bit of water and ice to blend. When the smothie is ready, combine 50/50 with the yogurt. Is delicious, like to do that dor breakfast before work. Keep me full for longer period and is yummy. If you like it more sweet can add a little bit of raw honey. 😋0 -
I use an unsweetening coco based yogurt (walmart has it). I add blueberries, raspberries, cinnomon.1
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@dannytrees1 My family and I pick summer berries and freeze them to have with our yogurt all year long.
I warm up about 1 cup berries and top with 8-10oz kirkland non fat greek yogurt, depending on how much protein I want (24g-30g protein).
Added nut butter helps with satiation, or if I'm having this for dessert, I will top it with a few tablespoons of whipped cream. It tastes like a cheesecake dessert!1 -
I usually do fresh berries (strawberries, blackberries, raspberries) with a sprinkle of low carb granola.2
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I like to add protein powder to plain Greek yogurt to meet protein goals. Then I might toss in some strawberries or blueberries along with a little granola for crunch.0
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2-meals experiments ... tzatziki baked chicken and tzatziki-catsup salad dressing. One sounds normal, the other might be a "huh?" but both turned out OK.
Might be interesting to @leah23garrison @springlering62 @mkksemail
(As posted over in the "What Do Your Recipes Look Like" thread ...)
First, tzatziki-marinated baked chicken. Yogurt, herbs, cucumber dices, lemon, garlic, pretty standard. I only had plain standard yogurt on hand, not Greek, and wasn't going to take time strain it. So, technically, "tzatziki-like." Worked out pretty well.
Then, last night, I looked at the leftover, not-used tzatziki, which I was going to use "as is" for salad dressing on a dinner salad incorporating the remaining tzatziki baked chicken. In the fridge, it was next to some homemade catsup I had made a couple of weeks ago, for use both as catsup and a base for homemade Catalina dressing. I thought, "I'd better use up that catsup soon," and had a flash - catsup and yogurt dressing made with the two.
I added more yogurt, herbs, etc. to boost the amount of tzatziki, then added enough catsup to make about a 2:1 mix. It was pretty good, and I loaded it onto the salad. Since I knew all the ingredients, I knew this mix was pretty healthy, too.
I thought I might be a little crazy, but some internet searching later on showed I was in tune with a number of other folks. In retrospect, it should have been obvious that this combo would produce a good savory dressing.
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springlering62 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.
...
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"ve been doing some traveling, and haven't done as much cooking lately. I am coming up to another batch-bake for bread. I was wrong in my earlier conversations with you - powdered whey, while good as a protein boost in bread, really isn't the sourdough-emulating ingredient that fresh liquid whey is. And adding yogurt or kefir, while good, doesn't give enough whey to have a pronounced sourdough tang (it does a little). I limit the amount of those products so I don't overwhelm the dough with faster-browning dairy, so you don't get the full tangy result.
This batch, I'm going to strain some fresh yogurt to get a supply of fresh liquid whey to see how it works. I have hope that this will be just the thing for next-level "hybrid sourdough."
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75g Nonfat Zero greek yogurt
Strawberries
1 tbs. Cocoa powder
Chopped walnuts
1 Packet of Stevia organic0 -
2-meals experiments ... tzatziki baked chicken and tzatziki-catsup salad dressing. One sounds normal, the other might be a "huh?" but both turned out OK.
Might be interesting to @leah23garrison @springlering62 @mkksemail
(As posted over in the "What Do Your Recipes Look Like" thread ...)
First, tzatziki-marinated baked chicken. Yogurt, herbs, cucumber dices, lemon, garlic, pretty standard. I only had plain standard yogurt on hand, not Greek, and wasn't going to take time strain it. So, technically, "tzatziki-like." Worked out pretty well.
Then, last night, I looked at the leftover, not-used tzatziki, which I was going to use "as is" for salad dressing on a dinner salad incorporating the remaining tzatziki baked chicken. In the fridge, it was next to some homemade catsup I had made a couple of weeks ago, for use both as catsup and a base for homemade Catalina dressing. I thought, "I'd better use up that catsup soon," and had a flash - catsup and yogurt dressing made with the two.
I added more yogurt, herbs, etc. to boost the amount of tzatziki, then added enough catsup to make about a 2:1 mix. It was pretty good, and I loaded it onto the salad. Since I knew all the ingredients, I knew this mix was pretty healthy, too.
I thought I might be a little crazy, but some internet searching later on showed I was in tune with a number of other folks. In retrospect, it should have been obvious that this combo would produce a good savory dressing.
Those look FANTASTIC !! Thank you so much for tagging me, @mjbnj0001 . I love meal experiments. LOL the memorable fails earn their own nicknames here ;-). Two questions: What kind of herbs do you add to your tzatziki? And what is your homemade catsup recipe? 😎
I'm in a Get Your Greens Challenge group. Really it's about any 'freggies', with a focus on Greens, tho. You should join, if you're interested!
Cheers!
~ mk
Get Your GREENS Challenge ! Green Smoothies, Green Salads, Green Smoothie Bowls
... however works for you! 🧉 🥗 🥝 🥑
A challenge to boost your consumption of greens, in particular, but other veggies & fruits work, too!
link
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Those look FANTASTIC !! Thank you so much for tagging me, @mjbnj0001 . I love meal experiments. LOL the memorable fails earn their own nicknames here ;-). Two questions: What kind of herbs do you add to your tzatziki? And what is your homemade catsup recipe? 😎
I'm in a Get Your Greens Challenge group. Really it's about any 'freggies', with a focus on Greens, tho. You should join, if you're interested!
Cheers!
~ mk
Thanks! Hope you enjoy. Besides calories and macros goals, my cooking is beginning to narrow down to lesser red meat, wider variety of plants, lesser highly-processed and packaged foods, HFCS avoidance, home baking, more whole foods, less salt, etc.; it's demanding, almost 1950s style kitchen activity, but I'm retired so I have the time, usually. You can't exist in wider society with complete avoidance of all this, but I'm working to improve the balance in our at-home diets.
Tzatziki is pretty easy: yogurt, peeled cucumber (finely diced and peeled, English cuke [no seeds] or seeded regular cukes), finely diced or grated garlic, lemon juice, dill, salt and pepper to taste. Amounts I did "by eye" and taste. I probably had more dill, garlic, lemon and pepper than typically served in a restaurant, and less salt. I had some finely diced red bell pepper, too, I tossed in for some color pop. As you saw in my posting, I used regular yogurt. My go to is typically Stoneyfield Organic Whole Milk Plain. You can strain to "Greekify" it, or just buy Greek. Give some time to the tzatziki to meld together before you use it.
Catsup is easy, but there's some process to it. I have had it in mind to make all summer, but the season flew by. I made it now because I wanted a healthy homemade Catalina. It's very rich, depending on your tomatoes, and quite simple-tasting (besides easy to make, LOL). It should last a couple of weeks in your fridge. My joke over on the other "Recipes" thread is, "is it 'catsup' or 'ketchup'?"
I consulted a bunch of recipes, and selected this very simple one: https://www.littlehouseliving.com/homemade-ketchup.html
I might tweak it some next time around. Not likely to use much of the on-hand pantry stock of catsup now, LOL. I may also try it as a base for other things. I feel as if it can be a new hobby.
When I combined the tzatziki and catsup, I also added some parsley, basil, red chili flakes just because the urge hit.
Here's the catsup and Catalina when first made for a grilled turkey burger and salad dinner. Again, I chose a simple Catalina recipe, might tweak it going forward, but this was good, too. Worth going to the homemade catsup base rather than store-bought.
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