New to Fage
I'm new to fage greek yogurt and I need some ideas of mix-ins besides honey (i don't like the stuff). What do you add to it besides honey and/or fruit?
Also, I've tried Trader Joe's brand and Fage, and I don't taste much of a difference. I actually may like TJ's a little better.
You can make a greek-style yogurt if you simply strain a readily-available brnad throug cheesecloth. About half the volume is whey, the liquid that remains after milk is separated to make cheese. I like Stonyfield Farm lowfat plain. After straining, it has almost exact same consistency as Fage, and a similar taste--for literally half the price. I strain by lining a regular strainer placed in a bowl with cheesecloth, then placing the yogurt in the cheesecloth and cover in fridge with plastic wrap over night.
Inspired by David Lebowitz's Perfect Scoop, I've been making my own Frozen yogurt with Fage recently: stir together a large container of whole milk Fage, a scant half-cup of sugar and a half-teaspoon of vanilla, let it sit in the fridge for an hour or so and freeze according to manufacturer's directions. We've taken to eating it like soft-serve, straight out of the container, because it sets up VERY hard when frozen and takes forever to get back into a scoopable consistency.
I completely prefer Total to TJ's brand, and I buy the 0%.
I mix in splenda, cinnamon, and sometimes a little vanilla.
Love to mix in a little splenda, cinnamon, and Hi-Lo cereal from TJ's (wish they still made that apple flavored More and Less cereal).
Sometimes the Granny's Apple Granola is a great mix in.
Raspberry or blueberry or blackberry preserves and graham cracker crumbs.
Carmelized apple with cinnamon and tuaca or banana slices w/ rum
A little pineapple juice and coconut shreds.
on a different direction--great greek chicken kabobs!
1 cup of yoguart,1 teaspoon minced garlic, juice of 1/2 lemon and 1 teaspoon oregano or parsley or basil. Mix all together. Cut 3-4 boneless chicken breasts -put together and chill for an hr. Cook under broiler till browned-turning once. (Line your cookie sheet-gets a bit messy)
The yoguart really makes the chicken tender and a lovely color when broiled!
It's what for dinner tonite here!
macha and a bit of sweetener (I use honey, but agave would be nice, I think)
spices-- a pumpkin spice mix or just cinnamon or cardamom
rosewater or orangewater (usually with honey as well, sorry! :/ I prefer orange blossom honey with these)
crushed dried lavender~! (with lavender honey...sorry, I collect honey! >_< )
For more healthy (not necessarily healthy, just more healthy than I was eating), I started eating raw vegs as crudité before meals (theoretically to induce less eating during meals). But I decided that I really couldn't do this without a dip of some sort. I like Ranch dip the best, but sour cream and mayo can really make that healthy dissappear. So I make the mix with Fage no fat yogurt - and I do put in one tablespoon of mayo into about a cup of yogurt to cut the sour and have some flavor - it's about as diet as I can stand it, but it does work. I mean that it works as far as flavor goes - I make no claim as to healthyness or weight loss. I'd still rather boil a lb of shrimp, or a nice cheese and sausage plate for an app before dinner...
Possibilities are endless. Some to try:
Cocoa powder and sweetener
Pumpkin purée, maple syrup and cinnamon
Crystallized ginger, chopped
Frozen juice concentrate (only a spoonful)
Dulce de leche
Apple or pumpkin butter
I sometimes use it instead of sour cream to top burritos and potatoes or to make dips.
For something savory (and hot and spicy), I just bought a jar of Harissa powder last week, and have been mixing a few teaspoons of good plain yogurt with the Harissa and za'atar everytime I sit down to eat. Today I dipped my wrap sandwich in it at lunch to add a little tangy fire. I drizzled it on pretty much everything savory over the weekend.
But wow, everyone's ideas sound so good! I think I may have to crack open the bottle of pomegranate molasses I just bought and give that a go.
For breakfast I often would halfway fill a small to-go container with a yogurt like Fage, top it with a handful of frozen berries, and top that with my favorite granola, seal it up and stick in my bag and have it for breakfast at work. The frozen berries would defrost and "bleed" into the yogurt, so yummy. It's also delicious with fresh berries.
freeze dried blueberries, strawberries, blackberries, pineapple or a mixture of. You can get them at Whole Foods (the "Just" brand) or TJ's.
Cinnamon, splenda, and nutmeg.
Five spice poweder
Dill, lemon zest, lemon juice and cucumber chunklets.
tuna or salmon
All bran xtra fiber cereal or Kashi Go Lean Crunch
cocoa powder and splenda
lime zest, lime juice and ground pepper
garlic, lemon and tumeric
lemon and curry powder
Splenda and madagascar vanilla (from the bean)
lemon and splenda.
mint and splenda
espresso powder and splenda.
I've done all those. They are yummy!
I serve it as a dessert to guests and they love it. I use FAGE Total 0% (no fat). I place a portion in a dessert glass and top it with Dole Tropical Mixed Fruit without the liquid. I've also topped it with rasberries that have been soaked in Royale Chambord Liqueur (From France).
I eat a ton of this stuff (the 2% variety). I often just sprinkle cinnamon and stir - no sugar.
Torani syrups work well in these too - a couple of teaspoons or so and stir. Vanilla Torani mixed in and chopped walnuts on top is delicious.
Cocoa powder is good (sweetened, of course) if you like chocolate.
Lemon curd mixed in and strawberries on top (or any other berries for that matter).
Minced ginger and a bit of brown sugar mixed in and sliced mango on top.
Really, the possibilities are endless!
If you'd be interested in a liquid sweetener that isn't honey, you might want to try Lyle's Golden Syrup. It's British, but available in many specialty food stores and fancy grocers. I think I may have also seen it at Whole Foods. It's a by-product of the sugar refining process, and has a very mildly nutty taste. Super yummy.
Other additions to yogurt: almond extract, vanilla, a spoonful of jam (thanks to everyone on the 'what to do with jam' thread, you were right!), maple syrup.
Or agave necter, perhaps. I find that honey lets the yogurt keep it's lovely texture, while plain sugar makes it turn watery.
I made some muscadine marmalade last fall and mixed a spoonful in w/ my Fage each morning until it ran out. It made the most lovely pale magenta....tasted like eating a nice tart cake icing.