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Low sugar Yogurt
- Thread starter jfarel
- Start date
We buy StoneyField whole milk plain yogurt in the large container, add agave nectar (very low on gycemic index less than honey), and add cut up fruit. I've also swirled a little jam into it to sweeten a bit. Top with granola and some ground flax seed for extra calories and fat. Also, there is a Greek style full fat plain yogurt (really creamy)...I think the brand name is FAGE.
You can also make your own. We use whole milk (we like non-homogenized), heat to 180 degrees, cool to 110 degree, then add yogurt starter (powdered starter or 1/2 plain bought yogurt), then put in containers or glass Mason jars; place in water bath of 120 degrees for 3 hours until it gels (congeals); that's it; refridgerate and eat. Amount of milk you use is the amount of yogurt you get so it is very cost affective. You just keep saving 1/2 cup of the previous batch and a new gallon of milk.
You can also make your own. We use whole milk (we like non-homogenized), heat to 180 degrees, cool to 110 degree, then add yogurt starter (powdered starter or 1/2 plain bought yogurt), then put in containers or glass Mason jars; place in water bath of 120 degrees for 3 hours until it gels (congeals); that's it; refridgerate and eat. Amount of milk you use is the amount of yogurt you get so it is very cost affective. You just keep saving 1/2 cup of the previous batch and a new gallon of milk.
We buy StoneyField whole milk plain yogurt in the large container, add agave nectar (very low on gycemic index less than honey), and add cut up fruit. I've also swirled a little jam into it to sweeten a bit. Top with granola and some ground flax seed for extra calories and fat. Also, there is a Greek style full fat plain yogurt (really creamy)...I think the brand name is FAGE.
You can also make your own. We use whole milk (we like non-homogenized), heat to 180 degrees, cool to 110 degree, then add yogurt starter (powdered starter or 1/2 plain bought yogurt), then put in containers or glass Mason jars; place in water bath of 120 degrees for 3 hours until it gels (congeals); that's it; refridgerate and eat. Amount of milk you use is the amount of yogurt you get so it is very cost affective. You just keep saving 1/2 cup of the previous batch and a new gallon of milk.
You can also make your own. We use whole milk (we like non-homogenized), heat to 180 degrees, cool to 110 degree, then add yogurt starter (powdered starter or 1/2 plain bought yogurt), then put in containers or glass Mason jars; place in water bath of 120 degrees for 3 hours until it gels (congeals); that's it; refridgerate and eat. Amount of milk you use is the amount of yogurt you get so it is very cost affective. You just keep saving 1/2 cup of the previous batch and a new gallon of milk.
We buy StoneyField whole milk plain yogurt in the large container, add agave nectar (very low on gycemic index less than honey), and add cut up fruit. I've also swirled a little jam into it to sweeten a bit. Top with granola and some ground flax seed for extra calories and fat. Also, there is a Greek style full fat plain yogurt (really creamy)...I think the brand name is FAGE.
You can also make your own. We use whole milk (we like non-homogenized), heat to 180 degrees, cool to 110 degree, then add yogurt starter (powdered starter or 1/2 plain bought yogurt), then put in containers or glass Mason jars; place in water bath of 120 degrees for 3 hours until it gels (congeals); that's it; refridgerate and eat. Amount of milk you use is the amount of yogurt you get so it is very cost affective. You just keep saving 1/2 cup of the previous batch and a new gallon of milk.
You can also make your own. We use whole milk (we like non-homogenized), heat to 180 degrees, cool to 110 degree, then add yogurt starter (powdered starter or 1/2 plain bought yogurt), then put in containers or glass Mason jars; place in water bath of 120 degrees for 3 hours until it gels (congeals); that's it; refridgerate and eat. Amount of milk you use is the amount of yogurt you get so it is very cost affective. You just keep saving 1/2 cup of the previous batch and a new gallon of milk.
mom2lillian
New member
Blue bunny makes a low carb which is also low sugar but not greatest taste but their light version has more carbs but is wtih splenda and pretty good though not nearly as good as the full sugar full fat<img src="i/expressions/face-icon-small-frown.gif" border="0">
mom2lillian
New member
Blue bunny makes a low carb which is also low sugar but not greatest taste but their light version has more carbs but is wtih splenda and pretty good though not nearly as good as the full sugar full fat<img src="i/expressions/face-icon-small-frown.gif" border="0">
mom2lillian
New member
Blue bunny makes a low carb which is also low sugar but not greatest taste but their light version has more carbs but is wtih splenda and pretty good though not nearly as good as the full sugar full fat<img src="i/expressions/face-icon-small-frown.gif" border="0">
I find blue bunny "lite 85" is decent. sweetened with splenda, and the texture isnt bad. Plain yogurt unsweetend is kind of like putting rotten milk in your mouth (Go figure *laughs*) and it's too tangywangy for me. I put it in my calorie shakes cause the bite of it is taken away by the ice cream. (low sugar ice cream, of course). It's hard to find a low sugar high calorie yogurt. Low sugar goes with low carb/calorie these days. Good luck. Hope this helps. I feel ya. Hang in there.
Ceci
Ceci
I find blue bunny "lite 85" is decent. sweetened with splenda, and the texture isnt bad. Plain yogurt unsweetend is kind of like putting rotten milk in your mouth (Go figure *laughs*) and it's too tangywangy for me. I put it in my calorie shakes cause the bite of it is taken away by the ice cream. (low sugar ice cream, of course). It's hard to find a low sugar high calorie yogurt. Low sugar goes with low carb/calorie these days. Good luck. Hope this helps. I feel ya. Hang in there.
Ceci
Ceci
I find blue bunny "lite 85" is decent. sweetened with splenda, and the texture isnt bad. Plain yogurt unsweetend is kind of like putting rotten milk in your mouth (Go figure *laughs*) and it's too tangywangy for me. I put it in my calorie shakes cause the bite of it is taken away by the ice cream. (low sugar ice cream, of course). It's hard to find a low sugar high calorie yogurt. Low sugar goes with low carb/calorie these days. Good luck. Hope this helps. I feel ya. Hang in there.
Ceci
Ceci