My dressing recipe for your review
On 02/11/2013 08:53 PM, Janet Wilder wrote:
> 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.
>
Thank you!
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