Sentences with phrase «think of this yogurt»

Most people think of yogurt when they think about probiotics, but fermented (preferably raw, unpasteurized) dairy products are not the only foods than contain them.

I never thought of yogurt or milk to help with morning sickness.

Many think of yogurt as just a sweet snack.

You wouldn't think of yogurt as a «weight - loss food», but it can help you loose weight a lot.

We all tend to think of yogurt as a health food, but over the years, many yogurts in the grocery store have gone from healthy to hazardous because of America's insatiable need for sugar!

No longer will I be able to eat a strawberry again and not think of this yogurt bowl because roasted strawberries are my newest obsession.

Not exact matches

«Some things that look like thefts are actually miscommunications,» she said — accidentally grabbing someone else's yogurt instead of your own, for example, or being overzealous in cleaning out what they think is old food.

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

I do make mushroom pasta quite often but I've never thought of putting basil in it or yogurt.

I think I first got the desire to make rhubarb frozen yogurt when I saw a photo of Nigel Slater's Rhubarb Eton Mess.

Instead of the typical fruit - on - the - bottom (yawn), we were encouraged to think «outside the cup» and come up with fun new twists on yogurt mix - ins.

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.

Sooo... I think between the vanilla, bourbon (yum)... and the very wet ingredients of applesauce & yogurt... I shoulda added another 1/2 cup of flour.

I have a lot of poppy seeds... actually, I think I have all of these ingredients at the ready, but only half the required amount of yogurt.

When I think of styling a fabulous Sunday brunch, festive lemon yogurt parfait come to mind.

I've used coolers before but I think the slow - cooker will probably keep the temperature of the yogurt at a more even level.

I love sorbet and never thought of putting yogurt in to help with the texture - I will try this = thanks for a delicious and beautiful recipe!

The result was a little closer to yogurt (even though its not truly yogurt), so I think of this as a tropical fruit soy yogurt.

Sometimes I just use some yogurt for this sauce, then it is really a super quick recipe, but now I had a lot of cashew creams left from the day before, so I thought of trying it out with that, and I am so happy I did, it tastes amazing!

I usually stick to savory dipping sauces for sweet potato fries (think: sriracha aioli), but I think the tanginess of Greek yogurt would be totally delicious with a little bit of honey, vanilla, and spices, like you suggest.

Lucy — I think a dollop of yogurt would be a great accompaniment!

do you think coconut yogurt would work in place of the whole milk?

I only had plain Greek yogurt so I mashed up a medium sized banana (I don't think the slices cook as well), added a splash of vanilla and cinnamon.

As a blogger for Chobani, I think it's important to address what's going on in the world of yogurt!

1/4 cup oil is the main fat, and I think next time I'll see what happens if I replace some of the oil with yogurt.

I thought yogurt was a thing of the past for me.

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 have never thought about using yogurt in place of mayo!

Then I stopped myself and thought how incredibly lazy that would be of me and thinking of when it would thaw how it would just go back to being yogurt again.

When I first started playing with this idea, I was thinking of just putting the yogurt in a ready - made pie crust and sprinkle granola on top and let it freeze.

Homemade yogurt is a game changer; I don't think I will ever buy big containers of yogurt at the store again!

I thought I should make lassi, an Indian fruit and yogurt drink, with a batch of blueberries before I froze them for later use.

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 would have never thought of the tropical yogurt sauce!!!

It was very useful.Some people add milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a cup of very clean sand put that in a piece of cloth (at the center).

Sometimes, I like to think of it as a banana yogurt parfait and any toppings one would use for yogurt is applicable here: granola dust, berries, honey, etc..

I am thinking a mid-morning snack with a big dollop of vanilla Greek yogurt!

I like more cheese flavor and less fat so I go with yogurt instead of sour cream (and definitely no mayo) as well as the lemon or vinegar, and I usually grate in a (very) small clove of garlic too — somehow the tang plus the garlic gives the bleu something to think about and play off of without the added salt.

I think I started pretty much every day of our trip with either yogurt and granola and fresh fruit, or my new favorite discovery — pitaya breakfast bowls.

I couldn't resist appointing rose as a component of this frozen yogurt for two reasons — for one, rhubarb and rose has always sounded like the most magical combination that I've been thinking about for years, and secondly, I've had some beautiful dried roses sitting in my pantry without getting any use for too long.

Do you think using quark instead of yogurt would work?

I don't care for the taste or texture of the yogurts made with only coconut cream, as I think they taste too rich and fatty, but feel free to go that route if you'd like to.

;) I'm thinking it would be amazing to use as a topping over a baked sweet potato, sling with a dollop of Greek yogurt and a sprinkling of scallions or chives!

After realizing that, I couldn't bear the thought of supporting the process just so that I can have Greek yogurt and cheese.

I put a red raspberry and small citrus mint leaf on top instead of yogurt / cool whip topping because they were for an outdoor party and just thought it would hold up better in the summer heat.

I'm already thinking of making more to put on ice cream, or yogurt, or, who am I kidding, eat straight from the bowl!

Because of his enthusiasm, I've been trying to think of other ways to use it, and stirred into yogurt with olive oil looks like a great idea.

Emmie: I've sometimes used a mix of soy yogurt and syrup to brush on breads, and I think that might stick to the seeds better than olive oil.

Most meals lately have consisted of every variety of salad you could think of, overnight oats, Greek yogurt parfaits, ALL the fruit and these chocolate coconut cashew bars (which should totally count as a meal).

Sorbets or frozen yogurt are thought to be healthier options, but both are full of added sugar.