Conference turris::cooks

I often use this trick except that I sweeten the yoghurt with nutra-sweet...
then use fresh/canned-in-juice fruit with no added sugar.  It cuts the
calories way down...especially if you use NON-FAT yoghurt.  If this is a
little light to get you through the day, you can also try adding 2-3 tablespoons
of oat bran (less gritty than wheat bran)...I get through a morning or
afternoon better with this extra "oomph".

    Or bring a small amount of grape nuts on the side.  Add these about 5
    minutes before eating.  They soften enough not to crack your teeth, and
    still have some crunch to them.  
    
    I've been adding these to homemade frozen yogurt lately (before the
    freezing) with great results!

    If you want to save more money, make your own yogurt as well. It is
    extremely easy and you don't need a yogurt maker. I'll include the
    method if it is requested. (I think there are some references to making
    your own in another note as well).
    
    Andrea

    SALTON makes an inexpensive yogurt maker with 5 glass cups/lids which
    makes the easiest, freshest tasting yogurt ever.  You'll never buy
    yogurt again.  I make mine at 10:00 p.m. using 4 cups 2% milk and
    Yogourmet starter.  It takes 35 mins to cool down milk before adding
    the starter - pour into cups and plug in the yogurt maker.  It's ready
    the next morning to refrigerate or take to work.  
    
    Note:  Take a small container of grape nuts and currants/raisins to add
    a few minutes before eating.
    
    Enjoy!
    

	If you have a bunch of frozen strawberries in your freezer, left
	over from strawberry season, you can make a great shake with them.

	I put about a cup of strawberries (sometimes frozen, sometimes
	thawed), 1-1.5 C non-fat plain yogurt, and two packets of Equal
	in the blender for a few seconds.  Makes a delicious breakfast.

	Sue

    I used to have a salton, too.  It's kinda small, and very expensive
    ($20) considering the alternative method I now use utilizes things I
    already own for other reasons.
    
    I now use a 6 qt. pseudo-tupperware container.  Add 1/2 gal skim + 1
    1qt. package carnation instant nonfat dry milk.  Mix well.  Heat in the
    microwave to 180 degrees, then let coo to 110 degrees.  Add 1 cup from
    the last batch, or from the store (use plain, make sure it says "live
    cultures") and mix well.  Put in a cooler add hot (120deg.) tap water
    about 3/4 the way up the container (till it floats).  Cover the whole
    thing with a towel, and let sit for 8 hours.  Refrigerate.  Stir well
    before using to break up the tiny curds and create a smooth yogurt.  
    
    (Also if some of the whey separates, you can pour it off to leave a
    thicker yogurt, or mix it back in).
    
    The resulting yogurt is nonfat, and about 110 calories per cup.

    My method is similar to .6
    
    Heat up about 1/2 gallon of milk to about 120 degrees. Mix 1/2 cup
    plain yogurt with some of the milk to thin it and make it smooth. Add
    that to the rest of the milk and mix. Pour into, preferably, a crock
    type container, but I use my Corning oven ware with a cover. Wrap
    completely in towels to hold the heat and let it sit overnight (minumum
    of 8 hours). Keep it out of a drafty area. 
    
    Tricks...the taste of the yogurt you start with will be the taste you
    get out. Try different brands for the "sourness" and "texture" you
    prefer. 
    
    	Using whole milk makes a thicker yogurt but does add calories.
    Whole milk gives you that wonderful layer of cream on the top.
    
    	If the yogurt is too thin for you, you can "drain" it through
    cheesecloth or even a tea towel for a few hours to get out the extra
    liquid. I just lay the cloth on my pasta drainer and let it sit. Be 
    gentle with it when transfering it from container to the cloth and back.
    
    	Make sure it says live cultures or really nothing will happen.
    
    	When you are running low, make sure to save a 1/2 a cup to repeat
    the procedure. There is never any need to buy another container of
    plain yogurt unless the taste is not to your liking. 

    You can also put the yogurt in an insulated container to keep it warm.
    My friends put their yogurt mix in a plastic tub and put the tub in a
    styrofoam cooler with a towel.  I put my yogurt mix in a quart
    mayonnaise jar and put it inside an insulated container made by the
    Manfood corporation specifically to keep a yogurt jar warm.  (It's
    basically a foil-lined cardboard cylinder with a foam layer on the
    top and the bottom.)  
    
    P.

    I found the skim + dry yields yogurt with the same "thickness" as
    whole milk without the fat/calories.  It also yields more calcium in
    the yogurt.  I've noticed many commercial brands say "with non-fat milk
    solids added", which is basically the same.

    An easy way to flavor plain yogurt is with baby food fruits!  No added
    sugar, salt, or preservatives.  When my son fails to finish a jar, I
    blend it into a carton of plain yogurt.

    I tried the home-made vanilla yoghurt recipe and it was fantastic!
    I always loved vanilla yoghurt but haven't had it since I've been off
    processed sugar. I made it with a little fructose, it didn't need much
    for my licking.
    
    Thanks for the *great* idea!
    Linda

Here is a dessert I recently "discovered":

			Frozen CHEESECAKE Yogurt


	In a blender, or bowl, mix the following ingredients:

		2 cups non-fat plain Yogurt
		3 packets Equal
		1 package Weight Watcher's Cheesecake Mousse mix
		1 tsp. real vanilla

	Quickly (before it sets up) place in an ice cream freezer.

	Optionally add 1 oz. Grape Nuts cereal.

	Freeze according to freezer directions.

This stuff is low fat and low cal, at about 500 calories (600 with the Grape
Nuts) for the entire batch!  It makes about 3-4 servings (fewer once you taste
how good it is).

Another option is to leave the Grape nuts out of the mix, and crush them 
slightly.  Spoon the soft frozen yogurt into small serving sized bowls and 
freeze.  When firm, dip the bowls in warm water to release the forzen yogurt.
Dip the frozen yogurts in the Grape nut crumbs to simulate a graham cracker
crust.  Top with sliced strawberries (sweetened with Equal).

						Enjoy!  -- JP