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I know this is old, but I am a newbie getting ready to head into my puree'd phase. I came across this recipe. No one had answered the last question. So, I am hoping someone can now. It looks delicious with the right portion.
DO you cook the squash first or just open it up and take the strings out raw?
yay! yep, im sure the yogurt to cool whip ratio has something to do with it. Mine *is* hard when it comes right out of the freezer but only has to sit for a few minutes to soften up.
OK - update: The flavor was excellent - even my picky niece liked it. The texture was too hard - kind of like a popsicle. Next time I will use the correct amount of yogurt, but definitely will make this again!
Debbie
Keeping track of my progress without a scale...Starting size: 28-Current size: 6-Goal size: 14
SAND...it's not a club...it's a frame of mind...
LOL - I will be sure and let you know how it turns out!
Debbie
Keeping track of my progress without a scale...Starting size: 28-Current size: 6-Goal size: 14
SAND...it's not a club...it's a frame of mind...
oooh, yes. small container (I only discovered the large containers a few days ago--didn't even know they made em!). I'm thinking it will def. be tangier and more yogurty than the one i made :D
So...I just made this, and ended up with quite a bit more than five servings. Was I supposed to use the small (individual) container of yogurt? It tasted OK, but I'm still waiting for it to freeze...
Debbie
Keeping track of my progress without a scale...Starting size: 28-Current size: 6-Goal size: 14
SAND...it's not a club...it's a frame of mind...
That's what I've been eating this week.
Carbquick is my flour substitute of choice. I use it in place of flour in most of my baking, sometimes in combination with Atkins bake mix, sometimes with protein powder or sometimes on it's own. It does have some fat in it as well when you read the nutritional content because of it's mixture of different flours and that, which I like because I use no oil or butter in my baking, choosing to substitute with apple sauce and Greek yogurt. I've made cakes, pancakes, waffles, breads, muffins, etc. with great success. The one thing though is it won't mix to a smooth consistency with basic mixing (only with a blender) because it does have flakes in it. This doesn't change the consistency of the final product however.
I hope this helps!