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10-12-2009, 10:35 AM
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#1 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,154
| | Yogurt!!
Confession time. I am a fat American. In my defense, I do have an out of wack thyroid but I have been chubby my whole life so the thyroid just added to that.
I enjoy cooking and have always tried to reach a nice balance between rich and sparce when it comes to fats (cheeses, creams, oils...) but now I realize that I need to change my habits because normal cooking habits just aren't working.
yeah I know, a long way to come to the point. I have started subbing lowfat yogurt in recipies that call for cream, sour cream, mayo, parmesan...
Each instance is at least a 50% replacement but in some cases its as much as 80%! These recipes are turning out fantastic!
Tuna salad 20% mayo, 80% yogurt.
Mashed potatoes I subbed for half the butter and all the sour cream! People RAVED about these potatoes. When I told them it was yogurt they were shocked.
I always add parmesan cheese to my spagetti sauce. Subbed 50% yogurt. It tasted fantastic.
I started this as a diet aid. I am switching full time to these variations as they taste fantastic.
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10-12-2009, 11:11 AM
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#2 | | | | | | | Executive Chef
Profile: Join Date: Dec 2008
Posts: 1,868
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Do you use your yogurt as-is, or strain it? I love it strained, nice and thick!
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10-12-2009, 11:20 AM
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#3 | | | | | | | Senior Cook
Profile: Join Date: Aug 2009 Location: Michigan
Posts: 280
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What kind of yogurt are you using? I'm assuming "plain," but is it fat free, low fat, or cream top?
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10-12-2009, 11:46 AM
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#4 | | | | | | | Executive Chef
Profile: Join Date: Dec 2008
Posts: 1,868
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"I have started subbing lowfat yogurt"
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10-12-2009, 12:18 PM
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#5 | | | | | | | Senior Cook
Profile: Join Date: Aug 2009 Location: Michigan
Posts: 280
| |  whoops
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10-12-2009, 02:10 PM
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#6 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,154
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I used it as is but in the past I have made yogurt cheese to make (oh I can never spell this word) tseciki sauce? Gyros sauce!
I am very excited about this as I was reluctant to do it in the past as I don't like to compromise on flavor.
__________________ No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying. | | |
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10-12-2009, 03:20 PM
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#7 | | | | | | | Administrator Site Administrator
Profile: Join Date: May 2002 Location: Edmonton, Alberta
Posts: 16,538
| | Tsatziki I think.
__________________ You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix  | | |
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01-04-2010, 01:33 PM
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#8 | | | | | | | Cook
Profile: Join Date: Jan 2010
Posts: 62
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some grateded yogurt to go with your pasta sir ?
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01-04-2010, 01:39 PM
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#9 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,154
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Never gonna happen. LOL
On the other hand! I made horrible boxed macaroni and cheese (yes, yes I know but the kids requested it) and instead of the huge amount of butter I used yogurt. They declared it delicious.
__________________ No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying. | | |
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01-04-2010, 01:40 PM
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#10 | | | | | | | Cook
Profile: Join Date: Jan 2010
Posts: 62
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this is plain non-fat yougurt ?
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