Sentences with phrase «of yogurt because»

I encouraged her to give kefir a try instead of yogurt because ultimately, kefir is the healthier fermented milk product anyway (not to mention easier), for a couple of reasons.

Made this again last night with a few changes: used cottage cheese in lieu of yogurt because that's all I had, and a dash of vinegar instead of lemon juice.

Not exact matches

Unlike the thinner, more sugary yogurts that dominated U.S. supermarket shelves for years, Greek yogurt has a thicker consistency because of the way it's strained.

We like the idea of a yogurt Frappuccino because it tricks us into thinking we're ordering something healthy.

If I selfishly love my frozen yogurt, microbreweries, and Pinterest, or dislike tattoos, noise, slow decision - making, or fill in the blank, more than my brothers and sisters who are different; if I prefer this church, or neighborhood because of the schools, the safety or because the worship resonates with me; if I am committed to my ways of doing life; if I let me self - comfort, self - enjoyment, self - security, or self - convenience guide my decision making; I will never experience the gifts that accompany thriving relationships with people who are different from me.

I had to substitute some of the flours and used yogurt instead of coconut milk, because my pantry lacked some of the ingredients.

«We're proud of ourselves because we were the originator of the frozen yogurt trend 40 years ago and we're finding new ways to make it more accessible to customers,» he adds.

But because I still have a bunch of creamy Chobani hanging out in my fridge, I decided to give it a go with reduced - fat Greek yogurt instead and it actually turned out really well.

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

That's probably because I don't just eat them for dessert; they're also great as an afternoon snack, crumbled on top of yogurt, right before dinner when you're feeling snackish — whenever.

I love all things milk, yogurt and cheese and I decided to use Greek yogurt because my home state of New York is the top yogurt - producing state in the whole country!

I got SUPER thick and fluffy pancakes, probably because the consistency of yogurt much more closely resembles real buttermilk.

And because edible gold stars will add a special, unique touch to a whole number of different desserts, including lemon yogurt parfait, you'll want to order a pack so you can start sprinkling away like Cinderella's fairy godmother.

And exactly because of the dearth of whole milk yogurt here in Los Angeles.

Just make sure to serve the bark right out of the freezer because if it sits out too long the yogurt will start to melt back to room temperature.

I used 3 tbsp butter and 3 tbsp whole milk Greek yogurt instead of 1/3 up butter, 1/2 cup palm sugar because it's what I had, and only had brandy not bourbon so tossed in a splash of that.

I love this recipe because I normally don't like the texture of regular yogurt so it helps me to get the nutrients of yogurt without being grossed out while eating!

I found your recipe when I looked up «whole wheat banana muffins,» because I love substituting whole wheat flour when I can, and I loved that you used Greek Yogurt instead of butter.

Made from our flax milk, our probiotic drinkable yogurt has 1200 mg of Omega - 3s per serving, which is important because they are essential for human health and our bodies can't make them on their own.

I also used regular yogurt instead of greek because I didn't have any greek on hand which made the batter maybe a little more runny but no problem with that either.

Subbed the bob red mill's gluten free four 1:1 baking flour, used extra oil in place of milk and some goat milk yogurt because that's what we had and still turned out great!

I used whole fat / whole milk Brown Cow plain yogurt from the store to make mine a couple of days, because I ran out of my homemade stuff and it worked just fine.

* Method 1 vs Method 2 - Method 1 produce consistent quality of yogurt in cold and warm seasons because Instant Pot is On all time and maintains «yogurt» temperature setting.

This milk is not as healthy because it's missing most of the cultures, and to my knowledge, the enzymes as well, making it very hard to digest and virtually of no benefit to the human body... It can't be made into cheese or yogurt... I imagine it behaves differently in baking as well.

But this all - purpose yogurt dough is one of my favorites, because it is so versatile in and of itself.

I used water in place of broth and plain Greek yogurt in place of sour cream because I was out and it is still amazing!

That made me sad because yogurt is a healthy cultured food that offers lots of probiotics.

And I blended the yogurt mixture by mistake instead of mixing it because the recipe stated «blend together thoroughly».

I cut down the butter because of my whole «avoiding saturated fat cause the doctor said so» thing, and served it with greek yogurt over egg noodles made with egg whites for the same reason.

I followed Elise's recipe exactly except I subbed in dairy - free yogurt in place of the dairy - free sour cream because I already had some on hand.

Another was Breakfast for Dinner where I shared these Dark Chocolate, Orange and Pistachio Greek Yogurt Cups, because it was my first week back after my «maternity leave», and after a rough first few months with Baby Smiles, getting back to blogging really felt like getting back to life, getting out of the Baby Fog, and doing something for me again.

I love using yogurt in pancakes, but never tried it with greek yogurt (which is odd because it's one of my new food loves!)

One of the best things about yogurt is how healthy it is because it's filled with probiotics.

To top this cake I added a dollop of fat free plant based Greek yogurt because I wanted something quick and easy from the fridge and couldn't be bothered with making whipped coconut cream.

I made a few adaptations based on what we had around the house: — Polenta instead of just cornmeal... mainly because I live in Europe and covet my stone - ground cornmeal from home — Subbed in buttermilk / cream instead of milk; both were close to their use - by dates — Regular yogurt instead of sour cream — Brown sugar instead of regular sugar (and I thought 5 Tbsp of brown sugar turned out quite nicely)

I used Greek yogurt and a combo of wheat / white flour this time because that is what I had.

The only yogurt she'll eat is Yoplait because of it's thicker consistancy.

Because of our Soosmie habit, I buy 5 - 6 of the 27 oz yogurts every week.

This two recipe are perfect for me, to tell you the truth sometimes i avoid breakfast (yeah i know is very bad) because i don't like to spend a lot of time preparing it so most of the time i take a cornflake, yogurt or nothing.

I often need to eat with a slice of cheese, a yogurt, or a scoop of nut butter though because an apple alone doesn't fill me up quite as well.

Some of them I had to cook pretty long so that they weren't gooey inside but I think that's just because I used regular yogurt instead of Greek.

I personally don't like Greek yogurt and hardly use it at all because of that tangy, soury taste.

That defeats the purpose of even eating yogurt because heating it and denaturing it into a powder would kill all of the healthy probiotics!

One reason that Greek yogurt is so popular because of all the protein it has in it.

I also love the simple ingredient list, but if you don't care for the taste of coconut cream, you won't like this yogurt — because that's exactly what it tastes like.

I just made these and I used only spelt flour, because I didn't have rye and I used greek yogurt instead of coconut milk.

I am now hopeful I can enjoy yogurt because of the fermentation process... Would the book you suggested have more info?

I just made a batch of coconut milk yogurt because I have a 7 month old baby; he can't have dairy yet.

I use sour cream instead of greek yogurt or mayonnaise because it's extra creamy deliciousness fits so well in this Creamy Caesar Dressing.

The only thing missing from his delicious meal is a yogurt lassi, which I'm sure he would love, but I have not been able to order for him because of his dairy allergy.