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Best Yoghurts??

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annelise said:
I have found that full fat Greek youghurt (10% in Denmark) will work for me.

I have even found (incidentally) a very nice desert including Greek youghurt. Take a handful of frozen strawberries, blueberries or raspberries out of your freezer. Put them in a smallish bowl, pour on youghurt (you may add a bit of sweetener - I know that many are totally off sweeteners - I am as well, so will only add them on this occasion.

After the youghurt hits the frozen berries, it will kind of turn into an icecream look-alike and taste-alike..

annelise
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I shall try that too! Can you buy frozen berries etc in supermarkets then???:)
 
Oh yes, most supermarkets will stock them either as single types or a "mix" I go for fromage frais a tablespoon or so of milled linseed and whichever of the frozen berries I fancy from the freezer
 
lessci said:
Oh yes, most supermarkets will stock them either as single types or a "mix" I go for fromage frais a tablespoon or so of milled linseed and whichever of the frozen berries I fancy from the freezer
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Ahh I shall give that a go then :) Thank you!! :) x
 
Onken Biopot Natural Yogurt is creamy and delicious and not too bad carb wise at 3.4g per 100g serving.
 
DonnaC-T said:
The Lidl full fat Greek one is gorgeous. Comes in 1kg as well as smaller. It's 3.2g in 100g carbs x
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I agree. I do love my yoghourt, and the Lidl one for me gives the lowest spikes, best creamy taste, and unsurprisingly, the best value. Similar to the Muller yoghourt, but without the price tag.
 
My favourite is the Lidl Turkish style yogurt, 4.2g carbs. I'll have that or the Greek style one with splenda syrup and berries, and a spoonful of seeds if I have it for breakfast. The splenda syrup can be omitted , but I really like them and the flavour they have.
 
annelise said:
I have found that full fat Greek youghurt (10% in Denmark) will work for me.

I have even found (incidentally) a very nice desert including Greek youghurt. Take a handful of frozen strawberries, blueberries or raspberries out of your freezer. Put them in a smallish bowl, pour on youghurt (you may add a bit of sweetener - I know that many are totally off sweeteners - I am as well, so will only add them on this occasion.

After the youghurt hits the frozen berries, it will kind of turn into an icecream look-alike and taste-alike..

annelise
Click to expand...
Even better:
Per person
1dl vispgrädde
1tsk trubia
100g frusen bär
Put berries in food processor and blitz till in tiny bits. Add sweetner and cream. Blitz till ice-cream. Can't freeze it though. Strawberries are the nicest.Frozen Cherries work well too!
 
Anyone found any really fat yogurts more then >8% here in UK, I'm longing for Turkish or Russian you can find in Sweden
 
Oh shame, as it is my new favourite! So thick and creamy! :)
 
I make my own. Have a great incubator from Lakeland £20. I make with skimmed milk then strain until I have the consistence I require. keep straining and you end up with a double cream curd. Stu
 
I make a
annelise said:
I have found that full fat Greek youghurt (10% in Denmark) will work for me.

I have even found (incidentally) a very nice desert including Greek youghurt. Take a handful of frozen strawberries, blueberries or raspberries out of your freezer. Put them in a smallish bowl, pour on youghurt (you may add a bit of sweetener - I know that many are totally off sweeteners - I am as well, so will only add them on this occasion.

After the youghurt hits the frozen berries, it will kind of turn into an icecream look-alike and taste-alike..

annelise
Click to expand...
I make an instant ice cream using frozen berries and milk or half milk and half greek yogurt and I add a little sweetner... Stevia is my preference...and then blitz it all in my Ninja food processor for a few seconds and it is just like ice cream. Don't try this though if your food processor does not crush ice or frozen fruit.. and not all do... as it will ruin the blades. You could also use fromage frais, creme fraiche or cream but I think you would still need to add some milk to it
 
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