I have struggled with trying to find a way to eat greek yogurt. I can not stand the bitter stuff!

Finally, today, I had a co-worker tell me to put some Swiss Miss in it. So I grabbed a pack of the sugar-free and dumped some in, stirred and WOW!! What a difference. It is actaually do-able.

I am so glad because I wanted to like it. 5 oz has 15g of Protein. Lots of protein for such a little amount of food.

YAY!!

Kelly

A lot of people eat as a substitute for sour cream and cream cheese on other food. You might try it that way, too.

I am still on full liquids at this point, but I will keep that in mind next week when I can have some soft foods! YAY!!

Thanks,

Kelly

A lot of people eat as a substitute for sour cream and cream cheese on other food. You might try it that way, too.

The first time I tried Greek yogurt, I decided it wasn't for me. I have since found that I like the ones with fruit mixed in. The 2 best in my opinion are the Chobani and the Dannon. Give them a try. They are fat free and even with the added carbs of the fruit. they still come in at the 130 cal range per serving.

don't really like them either but I ate them early one with a LITTLE crystal light in them (dont put too much in yuck).

I love it as sour cream. I actually don't have much of a sweet tooth so it really appeals to me, but you might try adding some flavored protein powders or adding a little SF syrup to make it taste better.

Try the Fage Brand (get 2%) and buy the plain. Then mix in a little sugar-free pudding mix (the little blue boxes of dry jello powder, any flavor you like) and sprinkle a little in. YUM!

hello everyone... so i'm greek. i thought i'd set up my credentials before i explain why.

the only greek yogurt exported from greece, that greeks actually eat and is made in greece by greeks (!) is fage/total. the originally fage total came at 10%. then it appeared on the market at 0%, 2% and ultimately 5%. it is not sour: it should be thick and creamy. if it isn't, it's just a poor imitation. sadly 5% total which is in my humble opinion the absolute top best, is unavailable outside greece. but should you be in this neck of the woods you should try it. the rest though is exported, and lucky for all of us who live abroad (i live in the uk) we can find it in our local market! yay!

danone, yoplait etc are all greek style yogurts. these in particular are french. the french like their yogurt thinner and a bit more sour. now it's a taste you might go for, no doubt, but it ain't greek, babes!

i definitely use it instead of sour cream (in this case we have the opposite phenomenon: good sour cream tricky to find in greece so you resolve to yogurt). if you cook with it you want to add it in the end, because it shouldn't be overheated: it might "separate" your other ingredients and pretty much destroy the dish.

the traditional way to have greek yogurt (as desert) is with a spoonful of honey mixed in. it gets tricky with locating the honey too: greek honey is made from very dry herbs (instead of flowers), so it has a strong and pretty strange flavour. the only one that approximates and i know is exported (decent quality but by no means the best) is called Attiki. (it comes from the region of athens).

apart from the sugar which you might not want, it is supposed to be a very good source of vitamins, particularly as pertain to the skin, hair and nails. then again it might be a myth... this is the country after all...

but i'm getting carried away...

the greek pedant

ps. just don't start me on olive oil....

hey I am Greek and love Chobani. It's delicious. Raspberry is my fav.

I also like other brands mixed with sf pudding, or DaVanci 's sf syrup . I use

cherry and raspberry.

My favorite is plain Greek yogurt with a dash of vanilla extract, one Equal and some blueberries . YUMMY!!

I do Dannon's vanilla flavor, and mix in a tbsp of peanut butter! Yummm! My three year-old likes it too!

hello everyone... so i'm greek. i thought i'd set up my credentials before i explain why.

the only greek yogurt exported from greece, that greeks actually eat and is made in greece by greeks (!) is fage/total. the originally fage total came at 10%. then it appeared on the market at 0%, 2% and ultimately 5%. it is not sour: it should be thick and creamy. if it isn't, it's just a poor imitation. sadly 5% total which is in my humble opinion the absolute top best, is unavailable outside greece. but should you be in this neck of the woods you should try it. the rest though is exported, and lucky for all of us who live abroad (i live in the uk) we can find it in our local market! yay!

danone, yoplait etc are all greek style yogurts. these in particular are french. the french like their yogurt thinner and a bit more sour. now it's a taste you might go for, no doubt, but it ain't greek, babes!

i definitely use it instead of sour cream (in this case we have the opposite phenomenon: good sour cream tricky to find in greece so you resolve to yogurt). if you cook with it you want to add it in the end, because it shouldn't be overheated: it might "separate" your other ingredients and pretty much destroy the dish.

the traditional way to have greek yogurt (as desert) is with a spoonful of honey mixed in. it gets tricky with locating the honey too: greek honey is made from very dry herbs (instead of flowers), so it has a strong and pretty strange flavour. the only one that approximates and i know is exported (decent quality but by no means the best) is called Attiki. (it comes from the region of athens).

apart from the sugar which you might not want, it is supposed to be a very good source of Vitamins, particularly as pertain to the skin, hair and nails. then again it might be a myth... this is the country after all...

but i'm getting carried away...

the greek pedant

ps. just don't start me on olive oil....

The kind of yogurt I get is Fage 2% and it is thick and creamy, but to me it is sour, which is why I love it as a sour cream substitute

Over here, Dannon and Yoplait (unless marked as greek) are all sweet. Too sweet, in fact.

You can also swirl it into sf Jello for a great taste. I like orange, lime, or any of the berry flavors in it.

I have struggled with trying to find a way to eat greek yogurt. I can not stand the bitter stuff!

Finally, today, I had a co-worker tell me to put some Swiss Miss in it. So I grabbed a pack of the sugar-free and dumped some in, stirred and WOW!! What a difference. It is actaually do-able.

I am so glad because I wanted to like it. 5 oz has 15g of Protein. Lots of protein for such a little amount of food.

YAY!!

Kelly

I love greek yogurt. The only kind I buy is Fage. Usually I get the plain and add honey to it. But you can do so much with it. Add a packet of Hidden Valley Seasoning and use it as a dip. Anything you can do with sour cream you can do with it. I love the creaminess and texture. As the PP said you can add Jello or pudding flavors to it.

I one added pumpkin puree, splenda and cinnamon with just a touch of SF vanilla pudding (the powder) to it. It was wonderful and low cal.

Robin

I mix a little pace picante sauce in it and dip pretty much any kind of meat or chicken in it. I use it on my tacos too.

I ad a scoop of choc or vanilla protein powder to mine and it is like a nice healthy pudding.