Greek Yogurt question
Chobani has a plain version (I believe) it is quite good.
If you have a whole foods, try the Skyr-is -- it's icelandic "yogurt" -- amazing taste and 16 grams of protein per 6oz.
Regarding carbs in yogurt, an interesting article by Dana Carpendar:
Make room for yogurt in your diet
Dana Carpender
United Feature Syndicate
Jun. 30, 2004 12:00 AM
Yogurt has long had the image of a health and diet food, so some people are shocked when they discover that it's banned in the Atkins diet, at least during the induction phase.
But do we have to give up yogurt? I say no.
I read Go-Diet by Drs. Jack Goldberg and Karen O'Mara (GO Corp., 1999). The Go-Diet limits you to 50 grams of non-fiber carbs per day, and 15 grams per meal. The diet also mandates at least one serving per day of cultured milk products such as yogurt, cultured buttermilk or kefir.
If you've read the label on plain yogurt you'll know that the nutrition breakdown claims 12 grams of carbohydrate per 8-ounce serving. Goldberg and O'Mara say this is inaccurate. Milk does have 12 grams of carbohydrate - lactose - per cup. According to the Go-Diet creators, the bacteria that turn milk into yogurt, cultured buttermilk or kefir digest most of that lactose, converting it into lactic acid, which gives these products their tangy taste. All that remains, according to Goldberg and O'Mara, is 4 grams of carbohydrate per cup.
Reading this, I put on my white lab coat and got out my Kmart glucometer. I took a fasting blood-sugar reading, then ate 1 cup of plain yogurt with a little artificial sweetener and lemon extract. I then tested my blood sugar every 15 minutes for a couple of hours. My blood sugar didn't shift more than a point or two.
Spoon plain yogurt into a dish, then add your favorite flavoring extract and artificial sweetener to taste. For a few extra carbs, you can mash in a berry or two.
Of course, you can also eat your yogurt unsweetened. It's great in place of sour cream in dips and salad dressings or stirred into dishes like beef stroganoff.
Did you know that you can make yogurt? It's cheaper than buying it. If you can make mud pies, you can make yogurt.
Dana Carpender is the author of 500 Low-Carb Recipes. Reach her through her Web site, holdthetoast.com.
If you have a whole foods, try the Skyr-is -- it's icelandic "yogurt" -- amazing taste and 16 grams of protein per 6oz.
Regarding carbs in yogurt, an interesting article by Dana Carpendar:
Make room for yogurt in your diet
Dana Carpender
United Feature Syndicate
Jun. 30, 2004 12:00 AM
Yogurt has long had the image of a health and diet food, so some people are shocked when they discover that it's banned in the Atkins diet, at least during the induction phase.
But do we have to give up yogurt? I say no.
I read Go-Diet by Drs. Jack Goldberg and Karen O'Mara (GO Corp., 1999). The Go-Diet limits you to 50 grams of non-fiber carbs per day, and 15 grams per meal. The diet also mandates at least one serving per day of cultured milk products such as yogurt, cultured buttermilk or kefir.
If you've read the label on plain yogurt you'll know that the nutrition breakdown claims 12 grams of carbohydrate per 8-ounce serving. Goldberg and O'Mara say this is inaccurate. Milk does have 12 grams of carbohydrate - lactose - per cup. According to the Go-Diet creators, the bacteria that turn milk into yogurt, cultured buttermilk or kefir digest most of that lactose, converting it into lactic acid, which gives these products their tangy taste. All that remains, according to Goldberg and O'Mara, is 4 grams of carbohydrate per cup.
Reading this, I put on my white lab coat and got out my Kmart glucometer. I took a fasting blood-sugar reading, then ate 1 cup of plain yogurt with a little artificial sweetener and lemon extract. I then tested my blood sugar every 15 minutes for a couple of hours. My blood sugar didn't shift more than a point or two.
Spoon plain yogurt into a dish, then add your favorite flavoring extract and artificial sweetener to taste. For a few extra carbs, you can mash in a berry or two.
Of course, you can also eat your yogurt unsweetened. It's great in place of sour cream in dips and salad dressings or stirred into dishes like beef stroganoff.
Did you know that you can make yogurt? It's cheaper than buying it. If you can make mud pies, you can make yogurt.
Dana Carpender is the author of 500 Low-Carb Recipes. Reach her through her Web site, holdthetoast.com.
HW ~ SW ~ CW
310 - 291 - 150
everyone else is right...look for the UNFLAVORED kinds Unlike liz, my favorite kind is chobani. I don't like the fage as much - I think the chobani is creamier.
Things to add:
splenda and fruit (I normally buy various frozen fruits such as berries and mix them all together. One day a week I take all my greek yogurts and put them in small sealable containers with 2 packets of splenda and about 1/3 cup of the fruit. that way the fruit defrosts and makes a yummy syrup with the splenda, and I have grab and go containers of it for work)
SF syrups
Crystal lite powder (doesn't take much)
Jello powder
I eat one just about every single day that I am at work.
Enjoy!
Pam
Things to add:
splenda and fruit (I normally buy various frozen fruits such as berries and mix them all together. One day a week I take all my greek yogurts and put them in small sealable containers with 2 packets of splenda and about 1/3 cup of the fruit. that way the fruit defrosts and makes a yummy syrup with the splenda, and I have grab and go containers of it for work)
SF syrups
Crystal lite powder (doesn't take much)
Jello powder
I eat one just about every single day that I am at work.
Enjoy!
Pam
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses. 
Sandra,
I personally like Oikos brand, which is made by Stonybrook Farms. Very creamy and the most like sour cream.
However, I do NOT usually have it "sweetened." I tend to prefer it in savory dishes, like stirred into a soup or sauce, or mixed with finely chopped cucumber, onion powder and garlic to make a tzatziki sauce for dipping chicken or beef into. I also use it as a chili topping... Basically, I use it exactly as I would use sour cream.
The exception to that is my fruit dip - reduced fat cream cheese, greek yogurt, a little splenda and a splash of vanilla extract, mixed together in the blender. Makes a really tasty dip for fruit that's just like the high-fat/high-sugar fruit dips you'll buy in the grocery store. This one's almost fat free and is very high protein. Yum.
I also like Fage, but it does have a different texture than Oikos (a bit "firmer"). I would suggest trying different ones until you find the ones you like for different things.
Karen
I personally like Oikos brand, which is made by Stonybrook Farms. Very creamy and the most like sour cream.
However, I do NOT usually have it "sweetened." I tend to prefer it in savory dishes, like stirred into a soup or sauce, or mixed with finely chopped cucumber, onion powder and garlic to make a tzatziki sauce for dipping chicken or beef into. I also use it as a chili topping... Basically, I use it exactly as I would use sour cream.
The exception to that is my fruit dip - reduced fat cream cheese, greek yogurt, a little splenda and a splash of vanilla extract, mixed together in the blender. Makes a really tasty dip for fruit that's just like the high-fat/high-sugar fruit dips you'll buy in the grocery store. This one's almost fat free and is very high protein. Yum.
I also like Fage, but it does have a different texture than Oikos (a bit "firmer"). I would suggest trying different ones until you find the ones you like for different things.
Karen
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