Guest guest Posted June 6, 2003 Report Share Posted June 6, 2003 I use the Dannon Light 'n Fit sweetened with aspartame. The only sugars it contains are the low glycemic milk sugars. Stasia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2004 Report Share Posted February 2, 2004 Hi everyone, thanks for answering me. So I am going to use Dannon Light and Fit, and still keep looking for the old fashioned sugar free kind w/no fructose, just aspartame. Shoprite used to make their own and so did all the other yogurt makers. Is there a good place to look for menu suggestions? I just bought EFL but probably won't be able to sit and read it until Thursday nite... Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2004 Report Share Posted February 28, 2004 In a message dated 2/27/2004 5:50:35 PM Eastern Standard Time, writes: Don't forget to put a scoop of it in your sf yogurt too for a quick meal. Where do you find sugar free yogurt. I haven't really scrutinized the labels because I haven't been to the store yet without my boys and they don't let me pause too long. Ugh. I've seen the labels for low fat but not sugar free. Any brands you recommend? I like the consistency of the " whipped " style. They are lowfat but they have sugar and corn syrup in them. K Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2004 Report Share Posted February 28, 2004 > In a message dated 2/27/2004 5:50:35 PM Eastern Standard Time, > writes: I am becoming a big fan of yogurt especially with non-fat cottage cheese. I believe the suggestion came from this board. It is wonderful! It's easy and portable. I typically have it for my mid- morning meal. Bill recommended in his book Stoneyfield?? yogurt...it's zero fat and 130 calories. All natural and several varieties. It's fruit on the bottom which I like best. There are so many choices for yogurt and can range from 130 calories to 270! Read your labels! > Don't forget to put a scoop of it in your sf yogurt too for a quick meal. > Where do you find sugar free yogurt. I haven't really scrutinized the labels > because I haven't been to the store yet without my boys and they don't let me > pause too long. Ugh. I've seen the labels for low fat but not sugar free. > Any brands you recommend? I like the consistency of the " whipped " style. > They are lowfat but they have sugar and corn syrup in them. > > K > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2005 Report Share Posted November 1, 2005 I use either non-fat, sugar-free flavored yogurts OR non-fat, plain yogurt into which I mix sugar-free powdered jello or kool-aid mix. In both cases, I mix the yogurt with some flavored protein powder and 1 tbsp psyllium husks. The psyllium thickens it up and makes it pudding-y (and ever so fiber-rich). It also makes it a wee bit... uhhhmmm... grainy? I can get past it just fine, but you don't like it, by all means leave it out. It definitely doesn't add or detract from the flavor or nutrition at all. I have fun playing around with different flavor combinations... blueberry yogurt/strawberry protein, black cherry yogurt/chocolate protein, strawberry yogurt/banana protein. Oh, one other thing: Since there is a bit of protein in the yogurt, I adjust the amount of protein powder I use accordingly. DeDe > > I know that yogurt is a carb, not a protein. Do you use lowfat flavored > yogurts? Or do you use low-fat, sugar-free flavored yogurts? > > Thanks - > n T > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2005 Report Share Posted November 2, 2005 n (T): I usually buy either fat-free plain and then add whatever I want to build the correct nutrition, or sometimes I'll " splurge " and get some of the flavored sugar-free, fat-free kinds. A good example of this is Dannon Light & Fit. Usually they are 90 calories, 0 fat - 11g carb - 6g protein. My recent discovery is any of the " carb control " varieties. Blue Bunny is my favorite brand for these, and they are 90 cal, 3g fat - 5g carb - 8g protein. So that means on their own they are a balanced food, perfect for a snack/dessert or 2-3 at a time for a meal. :-) The moderately high amount of fat makes them so much tastier than the usual " diet " yogurts out there, and the extra protein is from added whey powder. Stick one in the freezer for 30-45 minutes and eat while semi-frozen if you're one for cold treats. http://tenacity.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2005 Report Share Posted November 2, 2005 My favorite sugar free lowfat is Dannon Light'N Fit. Stasia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2005 Report Share Posted November 2, 2005 Yumm..me to. With cottage cheese is an awesome meal ~ Stasia Bachrach <s_bachrach@...> wrote: My favorite sugar free lowfat is Dannon Light'N Fit. Stasia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2007 Report Share Posted April 1, 2007 I like the Publix brand lite cherry & the Bananas . Key Lime Pie is good, too. /De Re: Hey WW & note to anyone else starting tx ww here..well i would have to say bosenberry and raspberry. haven't seen Key Lime pie yogurt here. I like them all pretty much, get mostly fruit at the bottom ones don't know why since I stir it up anyhow lol. I will have to try the whipped ones. ww Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2009 Report Share Posted September 21, 2009 Chip has been eating Activia daily for the past two months. It has not helped with the fevers at all. He is also taking daily vitamins and we skipped the fall sport so that he could build up his strength and energy. Even taking it easy he keeps having the fevers. He will not eat any other yogurt... only the vanilla activia, we don't tell him it's a yogurt. LOL. I let him. And I freeze some of the smoothie to give him when my older kids are having ice cream. We also mix yogurt with refried beans for him and this week he started wanting toast and jelly so we spread yogurt on whole wheat toast and he thinks it's great! Please let me know if you have any other ways of keeping yogurt interesting for a toddler! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2011 Report Share Posted February 21, 2011 I will be having a dairy class this coming April. We will be doing butter, milk kefir, yogurt (villi which thickens at room temperature), chevre (soft goat cheese), easy mozzerella, feta and more. I plan on using goat and cow milk. That is why I am waiting until April when we will have a good supply of goat milk. We live near Albert Lea, MN. We are WAPF Chapter Leaders for this area. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2011 Report Share Posted February 21, 2011 I am interested in the class. Will it be near your home, or at TFMN? Linafelter Minneapolis > > I will be having a dairy class this coming April. We will be doing butter, > milk kefir, yogurt (villi which thickens at room temperature), chevre (soft > goat cheese), easy mozzerella, feta and more. I plan on using goat and cow > milk. That is why I am waiting until April when we will have a good supply > of goat milk. We live near Albert Lea, MN. We are WAPF Chapter Leaders for > this area. > Shari > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2011 Report Share Posted February 22, 2011 I was having this at our home near Albert Lea. If/when the TFMN opens up, I could find out about having it there. Shari Wagner SE MN WAPF Chapter Leader Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2011 Report Share Posted February 22, 2011 Please keep me posted on when/where. I am very interested. Specifically I was thinking of using a programmable yogurt maker thingy, but I'd be interested to learn about the benefits drawbacks of a variety of ways to make yogurt. I strongly dislike fermented foods (well, does beer/wine count??) and I thought I understood yogurt to " count " ...we do eat some yogurt and could increase that. I work M-Sat, so Sundays are the best day for me, if you're taking votes as to days. e On Tue, Feb 22, 2011 at 8:21 AM, Al Wagner <alw@...> wrote: > > > I was having this at our home near Albert Lea. If/when the TFMN opens up, I > could find out about having it there. > Shari Wagner > SE MN WAPF Chapter Leader > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2012 Report Share Posted January 26, 2012 While Kefir is one of the more healthy styles of yogurt, I found a type of yogurt that you can make right on your countertop with no heating or any effort at all. I bought a starter 4 years ago and have been making it ever since. I have it in my morning smoothie every day and have only been sick once (short cold) since I started eating it. The probiotics may not be as high as they are in kefir, but its still good and its easy, easy, easy! If anyone is interested, I can give you more information. ~katie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2012 Report Share Posted January 26, 2012 Can this kind of yogurt be strained so you're left with thick yogurt and separate whey? ~Crystal > > While Kefir is one of the more healthy styles of yogurt, I found a type of yogurt that you can make right on your countertop with no heating or any effort at all. I bought a starter 4 years ago and have been making it ever since. I have it in my morning smoothie every day and have only been sick once (short cold) since I started eating it. The probiotics may not be as high as they are in kefir, but its still good and its easy, easy, easy! If anyone is interested, I can give you more information. ~katie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2012 Report Share Posted January 28, 2012 Thanks! Yes, I've been thinking about lacto-fermenting, and whey is a necessary ingredient. I had a jar of whey in my fridge for the longest time this fall, but finally threw it out when we moved a few weeks back. I wasn't sure if it was stil any good. It was sad. I strained it from raw yogurt (made with raw milk and not heated past 110*... was not a fan of that yogurt and will heat regular yogurt from now on, but it made awesome whey). The ease of countertop yogurts is appealing. Heating milk and waiting for it to cool... I don't have a ton of patience for that. ~Crystal > > > > Can this kind of yogurt be strained so you're left with thick yogurt and separate whey? > > > > ~Crystal > Quote Link to comment Share on other sites More sharing options...
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