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Janet Wilder[_1_] Janet Wilder[_1_] is offline
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Default My dressing recipe for your review

On 2/10/2013 7:09 PM, Todd wrote:
> 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

Todd,

Fage also makes a 2% fat Greek yogurt. You might like that.

I love blueberries in my Greek yogurt, too. I also like a cubed half of
a small mango.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.