On 02/10/2013 04:46 PM, Janet Wilder wrote:
> On 2/10/2013 12:24 AM, Todd wrote:
>> Hi All,
>>
>> I have six bunches of organic radishes ready for
>> dipping.
>>
>> I also have a tub of TJ's crumpled Gorgonzola
>> cheese and a tub (pint?) of TJ's organic sour cream.
>> Combine and stir like hell. (Hard for me to burn,
>> overcook, or otherwise screw up.)
>>
>> How would you alter this recipe for the better?
>>
>> Many thanks,
>> -T
>>
>>
>>
> I would use Fage brand fat-free Greek yogurt instead of sour cream. Less
> carbs. Less fat and more protein. It tastes exactly like good quality
> sour cream.
>

Hi Janet,

Thank you for the carb heads up. The sour cream is 1 gram / Tablespoon.
So I need to keep it down to around 8 tablespoons (4 sour cream + 4
Gorgonzola) per sitting.

I love Greek yogart. The full fat stuff is too many carbs. The
0% fat, well, has no fat. Since I am now a hunter/gather and no
longer ingest much carb, I get cold, tired, and dump slight amounts
ketones -- meaning am dieting by accident. So I add butter to
the 0% fat stuff.

TJ's has a similar yogurt to the one you speak of. I will consider
it next time (adding butter).

My wife does a thing with about six blueberries and butter. Heats
them in the microwave till they meld. Then stirs them into the 0%
Greek yogurt. Adds stevia (Now Foods). Very treaty.

Thank you so much!
-T