Yogurt idea

Hey Everybody, On my surgeon's food plan we are suppose to have 3 meals a day plus a yogurt meal that consists of 6 oz of plain, non fat yogurt and 2-3 oz of fruit. I've been having a hard time getting the yogurt in so here's what I did last night. I made some instant, non fat, no sugar pudding (I used butterscotch) but instead of making the pudding with skim milk, I made it with the yogurt! I did add a little skim milk to get the yogurt more liquified. I also added one equal since the plain yogurt can be so tart. I went to bed last night thinking, it's worth a try. I tried it this morning and YUMMY. I bought a variety of flavors of the pudding today and I look forward to trying it. I hope this helps anyone else out there having a hard time getting their yogurt down. Yogurt's been proven to aid digestion and help weight lose so I'm glad I've found a way to make it work. Rhonda

Rhonda, Great idea. Thank you for the receipe. I make a yogurt frozen drink. Put the yogurt in a blender and blend on high speed. Slowly add frozen fruit and add sweetner. Add ice to make frosty. This is great. Hope it helps. gail

I just buy the No Sugar Added Publix brand yogurt and enjoy it very much! I guess if you don't like the taste though, it's just not good, but I think it's much better than pudding, which I don't care for! Funny how we all like different things!! Jan

Jan, I love the Publix Yogurt too! I learned the other receipe when on WW. I would rather eat yogurt than puddings also. IMP gail

Hi Rhonda, Your recipe sounds very good and I'm glad to hear you were able to make it with instant pudding. I'm going to try it myself today. I'm sure you know, but some may not realize that one of the beneficial things about yogurt is the live bacterium that replenishes the good flora and fauna in the intestine. So to get this benefit it's really important not heat it over 110' because it will kill the bacteria. I make my own yogurt because I use it every day as you do, and I want it to be fresh without preservatives and chemicals. I make mine with organic milk, and it's so simple to make. All you need is a quart of milk, (I use 1%) and heat it on the stove to just "below" boiling,then, take it off the heat and let it cool to between 100' and 110'. (it take's about 10 min. to cool) I don't have a thermometer so I test it on the inside of my forearm like you would milk for a baby. Then add a ½ cup of starter. Starter can come from yogurt you get from the store, just make sure it is "PLAIN" yogurt because fruit flavored does not have enough live bacteria to be a good starter. After you make your first batch you can then take the ½ cup from what you made and put it in a little container in the fridge to use with the next batch you make. After you've heated the milk and have let it cool down and added the starter you put it in a warm place that will keep it at about 100' to 110' for between six to ten hours depending on how tart you like it. After it has incubated for the time you want, put it in the fridge (as is, no stirring) to cool down and stop the incubation process. You can tell when it's ready when it's cold and it has thickened. Because it is home made and does not have artificial thickeners in it, it will naturally be thinner then that which you buy in the store. It is really good!!! Because I make it all the time I bought a yogurt maker from Amazon.com to provide consistent incubation heat. If you're interested you can go to your search engine and just enter "yogurt maker" and many options will be provided. I paid $13.49 for mine and shipping was included. It paid for it's self very quickly! If you are interested in doing this and my instructions are not clear, please feel free to get in touch with me, I would be glad to help. Sharon

Hi Rhonda, Your recipe sounds great. I'm going to try it . I'm glad you were able to make it with instant pudding because as I'm sure you know one of the beneficial things about yogurt is the live bacterium that replenishes the good flora and fauna in the intestine. So to get this benefit it's really important to not heat it above 110'. There may be some that didn't realize that. I don't know if you're interested but I make my own yogurt and it's pretty easy. All you need is a quart of milk, (I use 1%) and heat it on the stove to just "below" boiling and take it off the heat and let it cool to between 100' and 110'. I don't have a thermometer so I test it on the inside of my forearm like you would milk for a baby. Then add a ½ cup of starter. Starter can come from yogurt you get from the store, just make sure it is "PLAIN" yogurt because fruit flavored does not have enough live bacteria to be a good starter. After you make your first batch you then take the ½ cup from what you made and put it in a little container in the fridge to use with the next batch you make. After you've heated the milk and let it cool down and added the starter you put it in a warm place that will keep it at about 100' to 110' for between six to ten hours depending on how tart you like it. After it has incubated for the time you want put it in the fridge to cool down (as is, do not stir) and stop the incubation process. You can tell it is ready when it is cold and it has thickened. Because it is home made and does not have artificial thickeners in it, it will naturally be thinner then what you buy in the store. It is really good!!! Because I make it all the time I bought a yogurt maker to provide consistent incubation heat. If you're interested you can go to your search engine and just enter yogurt maker and many options will be provided. I bought mine for $13.49 and shipping was included. It paid for its self pretty quickly. If you are interested in doing this and my instructions are not clear, please feel free to get in touch with me, I would be glad to help. Sharon

Hi again Rhonda, Sorry you see my frist reply to you on here more then once but I would push the "POST button and it would not post. I write most of my posts on word so I can use spell check so I just copied and pasted and posted again. Oh well!!! Sharon