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RECIPES

annik

POSTED: Sat, 04/18/2009 - 4:28pm

What do French women put in their yogurt?

 Share your favorites and recent discoveries.

Jenny la Guerla...

POSTED: Wed, 05/16/2012 - 5:15pm This French-by-adoption girl puts red berries in hers! On account of their anti-oxidant properties. Whatever's in season really. Right now, it's tiny strawberries and raspberries (tiny cos they're from my handkerchief-size garden), and in a couple of months, I'll add blackberries and red and black-currants. S'posed to be good for an old lady like me! :-). Jenny, xx

Vintage1944

POSTED: Wed, 05/16/2012 - 7:58pm OOh Yum I got some blueberries for mine.They are imported,as it is not berry time yet.When that day arrives,I am at the market on a daily basis.oxo

sunni698

POSTED: Mon, 11/21/2011 - 11:44pm FRUIT!!!! :) I love to put anything fruity in it, and it also depends on how i feel. Sometimes I put pineapples, blueberries, dates, honey( to give it a splash of taste, esp if its the original flavor), strawberries, oatmeal(dried), or almonds. So, I pretty much try to make a parfait out of it, and since i like making stuff look pretty i end up doing that 2 my yogurt.

Vintage1944

POSTED: Tue, 11/22/2011 - 9:58am Welcome and Good Morning Happy to have you join us.Your yogurt sounds yummy.Enjoy! Jean

Robbyn

POSTED: Mon, 11/21/2011 - 9:30pm FROZEN BLUEBERRIES.... I love my blueberries in my yogurt! soooo good! :)

LaurenRose

POSTED: Wed, 05/09/2012 - 11:08pm mmmmm :) MMMM.... I second the frozen blueberries! add a sprinkle of cinnamon too! yummy!

bren67

POSTED: Fri, 12/16/2011 - 3:37pm Me too! I love blueberries in everything,from my morning oatmeal,to yogurt,fruit salads...there so good for you..i also love strawberries too!I like to add some walnuts to my yogurt too!

Celtic Owl

POSTED: Thu, 05/06/2010 - 5:47pm I have been putting some I have been putting some homemade applebutter in my rather tart yogurt. Good use for the applebutter which I find too wet for toast. Simply lovely.

Robbyn

POSTED: Mon, 11/21/2011 - 9:29pm I LOVE APPLE BUTTER! I haven't had it in so long! now i'm craving it! will have to put it on my shopping list! :)

lissak

POSTED: Sun, 09/06/2009 - 11:33pm yogurt dessert one jar home made yogurt, half an apple diced, toasted walnuts and a small spoonful of home made salted caramel sauce. Added a cup of white tea and praised the french. Babies are growing like bad weeds. Max, 3 months old, has just out grown all of his newborn sized things. Chloe is talking up a storm. And the big baby, me, turns thirty in exactly one week.

Vintage1944

POSTED: Mon, 09/07/2009 - 1:40pm Birthday?? Sept.13 ? Me too.So happy to know that you are all thriving.Jean

St.TropezChic

POSTED: Mon, 09/07/2009 - 10:15am Bonjour, lissak! Great to see you, so glad to hear that everyone is thriving! Hard to believe that Max is already 3 mos. Be sure to record Chloe's early utterances (if you haven't already done so), it'll be such fun to listen to in the long run. Your dessert sounds heavenly, and right in line for fall. I'll give the caramel sauce a try. Lorraine

Username

POSTED: Thu, 09/03/2009 - 2:40am Nothing! If the yogurt in itself is what I define as perfect (quite thick and creamy and not too tangy), I usually choose not to put anything in it, because I sort of feel that I don't want anything to interfere with the taste of yogurt itself! For me, adding something to yogurt is usually like "covering" up for any flaws it might have. Usually I go by almonds and/or powdered cinnamon. Occasionally I also put either jam or some sort of compote on top - homemade, bien sur :) But of course, if I feel that I have the most perfect berries at hand, I think they will go well with the most perfect yogurt and combine the two :)

St.TropezChic

POSTED: Thu, 09/03/2009 - 8:13pm Perfectly Plain I agree with you, Danielle, about perfect yoghurt needing no further embellishment. I like the almonds & cinnamon idea - how wonderfully Scandinavian! :^) I like my yoghurt with seasonal fruit, or with preserves or compote during the winter months. Lorraine

Belva

POSTED: Sun, 09/06/2009 - 8:02am I've become quite fond of my I've become quite fond of my own yogurt and just had some plain for breakfast (along with two small slices of ww sourdough bread, a sliver of unsalted butter and no-sugar-added strawberry preserves - decadent!). This summer, though, the berries have been quite good, so a lot of times, I'd have a 1/2 cup of yogurt, 1/4 c. blueberries and a dusting of Grape-nuts on top - very filling.

Marilyn

POSTED: Sun, 09/06/2009 - 10:17am Yoghurt & blueberries I'm now into blueberries with my yoghurt or creme fraiche as the strawberries are past their best. A few spoonfuls of All Bran mixed in and I'm away with loads of energy.

Marcelle

POSTED: Wed, 09/02/2009 - 4:28pm I like to have greek yogurt I like to have greek yogurt (full fat or lowfat, but NOT fat free, it does not fill me up) topped with a small amount of granola or muesli, then drizzled with a small amount of agave nectar. I prefer agave to honey, or I would use that. After listening to all of the preserves comments though, I think I am going to try that! :) Marcy

JacquiB

POSTED: Wed, 12/02/2009 - 8:46pm Totally agree with you on the Totally agree with you on the Greek yogurt. Fage either 0% or 2% with granola w/ nuts and topped with a 1/4 teaspoon of Acacia honey and then fresh fruit, depending on the season (i love berries). Only need about 4 oz of the yogurt and a little of the granola but lots of fruit. You won't be hungry for hours. Jacqueline

Anna

POSTED: Wed, 09/02/2009 - 8:25pm Agave Nectar Hi Marcy, just an fyi, I would be very cautious with agave nectar. I know it is promoted as a natural product, but it's actually very processed and made in a similar manner as high fructose corn syrup (and is even higher in fructose). It's thought to cause many of the same health concerns as HFCS. Another sneaky act by the food industry to promote something processed as healthy!

sammijean06

POSTED: Sat, 04/03/2010 - 5:48pm good information... Anna, very good information on agave nectar. I've researched this product along with other new "healthy" ingredients recently brought to the attention of avid healthy cooks. Here's a litte more information for those who use this - along with some anatomy and physiology. Our body can process 3 types of sugar - glucose (the main source of all our energy), fructose, and galactose (found in dairy products). When combined - these monosaccharides form into sugars that we consume: lactose (1 glucose + 1 galactose), maltose (2 glucoses), sucrose - also known as table sugar (1 glucose + 1 fructose). Our body needs glucose in order to process the other sugar - so essential, high fructose corn syrup - if you're using HFCS-55 it's not terribly unhealthy for you, it has the same amount of fructose/glucose ratio as table sugar. Agave has a fructose level of 92% and sometimes up to 98%! Because our body can't break down fructose without glucose, the fructose is stored as fat in our cells. This doesn't turn to sugar your body needs + raising your blood sugar (which is why they assumed it was healthy for diabetics) it just turns to fat = unhealthy. Best bet would be to stick with anything that has equal parts of fructose + glucose = table sugar, honey, etc. If you're uncertain of the percentage of each monosaccharide in the product, research it before you purchase it. Just remember the best thing = less is more. So, when sweetening with something...use less. The only reason it was assumed that agave nectar was healthy is because fructose = 10% sweeter than glucose, so you use less of the product, though it can't break down in your body. galactose is the sweetest monosaccharide there is, but because it doesn't dissolve as well as glucose, it's rare to find in a grocery store and not recommended for home cooking (though they do use it in commercial baking). Just a little information I figured I'd pass on to you guys, so you know exactly why agave nectar is unhealthy.

Vintage1944

POSTED: Wed, 09/02/2009 - 8:58pm Just makes you... want to chew your foot.Here I was thinking Agave Nectar was ok.Thanks for the heads up.Jean

Anna

POSTED: Wed, 09/02/2009 - 9:56pm No problem Sorry if the following is a bit scientific, but just to explain, the reason agave is promoted to not raise blood sugar is, it's 90% (refined) fructose, which goes straight to the liver, mainly to be processed into trigylcerides. It can cause fatty liver and all sorts of other things and seems to be particularly bad for diabetics. I would say stick with natural, unrefined sources of fructose in reasonable amounts (like unprocessed honey and fruit), which the body knows how to handle.

St.TropezChic

POSTED: Thu, 09/03/2009 - 8:09pm Agave Nectar Bonsoir, Anna, and thanks for the 411. Glad I didn't bother with agave nectar. Lorraine

Kara	POSTED: Sun, 05/31/2009 - 9:02am This morning it was grape This morning it was grape nuts and - get this - Emerald makes little pouches of almonds that have been roasted with dark cocoa powder. No extra sugar and no more fat than regular roasted almonds.

Anna	POSTED: Sun, 05/31/2009 - 9:08pm Mmm, yum! I love the sound of those almonds. He just dry-roasts them with cocoa powder?

Kara	POSTED: Mon, 06/01/2009 - 8:55am Dry roasted, yes. When I read Dry roasted, yes. When I read the ingredients carefully, I noticed this time around that there is sucralose towards the end. Darn it.. I don't like artificial sweeteners ..but I couldn't taste it(though I wasn't looking for it).

St.TropezChic

POSTED: Sun, 05/31/2009 - 9:33am Cocoa Dusted Almonds?! I will have to look for those! Kara, thanks for mentioning them. Lorraine

bananie67

POSTED: Sat, 05/30/2009 - 2:15pm My sister and I made homemade My sister and I made homemade strawberry jam when she was visiting last weekend. We picked the strawberries ourselves, then canned our jam to store for the year, although I'm sure it will be gone in just a matter of weeks. So, that's what I use - my "Shizammie Strawberry Jammie."

St.TropezChic

POSTED: Sat, 05/30/2009 - 11:40pm Bienvenue, bananie67! Your Shizammie Strawberry Jammie sounds delish! I'm looking forward to doing the same once my plants' production picks up momentum. Lorraine

snorklee

POSTED: Tue, 05/26/2009 - 10:23pm What's in my yogurt? Tonight I put fresh blueberries and a sprinkle of Grape-nut flakes in mine. I also like dried apricots and walnuts mixed in sometimes... or dried cranberries and almonds... or banana and strawberries... I think the list is endless... All of the ideas here sound really good too. I'll be trying all of these too. Cheers, Deb

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