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What can I do with greek yogurt?
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<blockquote data-quote="TeddyTottie" data-source="post: 2217904" data-attributes="member: 519030"><p>Disclosure : I adore GY. I am delighted by the new license afforded by lchf to stuff quantities of the 5% fat stuff down instead of the miserable 0% offering, and have been eyeing up the 10% fat version for a while. (This pleasure is deferred while I am still actively trying to lose weight!) <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite23" alt=":cat:" title="Cat :cat:" loading="lazy" data-shortname=":cat:" /></p><p></p><p>However if it’s not to your taste as a dessert, it makes a great cooking ingredient, especially in Indian dishes, if that floats your boat. I use it as a replacement for cream cheese in recipes (since that’s not an ingredient I tend to have sitting around), and use it to cut the amount of cream in recipes which call for this, as I find them yummy but too rich. So palak paneer, butter chicken, tandoori chicken, almond flour breakfast pancakes, crustless quiche etc etc. The beauty is, it doesn’t split the sauce with heat (because of the fat content) so bung it in anything that seems like it would benefit from a dairy boost!</p></blockquote><p></p>
[QUOTE="TeddyTottie, post: 2217904, member: 519030"] Disclosure : I adore GY. I am delighted by the new license afforded by lchf to stuff quantities of the 5% fat stuff down instead of the miserable 0% offering, and have been eyeing up the 10% fat version for a while. (This pleasure is deferred while I am still actively trying to lose weight!) :cat: However if it’s not to your taste as a dessert, it makes a great cooking ingredient, especially in Indian dishes, if that floats your boat. I use it as a replacement for cream cheese in recipes (since that’s not an ingredient I tend to have sitting around), and use it to cut the amount of cream in recipes which call for this, as I find them yummy but too rich. So palak paneer, butter chicken, tandoori chicken, almond flour breakfast pancakes, crustless quiche etc etc. The beauty is, it doesn’t split the sauce with heat (because of the fat content) so bung it in anything that seems like it would benefit from a dairy boost! [/QUOTE]
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