Food (Almost) Waste(d) Friday

5 Responses

  1. Malea says:

    We always buy a big container of yogurt for making smoothies. My kids are young and picky, so I usually buy vanilla, too, but I think plain would work well if your fruit was sweet (strawberries, bananas) and you could add OJ and/or honey.


  2. Raisa says:

    My comment is a little late, but I use plain nonfat yogurt in my mashed taters instead of butter, also use it when I make stroganoff in place of sour cream.

  3. JennD says:

    I know this comment is *very* late, but I just got enough time to find your wonderful blog. You can swirl in some sugar-free jam and/or a bit of honey and fruit to make plain yogurt taste more edible. I like a half cup of plain yogurt with two packets of Splenda and a shredded apple. If I really want to treat myself, a dash of cinnamon and nutmeg is added too!

  4. Patty says:

    I use plain yogurt as one would sour cream–on tacos, enchiladas, in potato dishes, on beans and rice, in soups, etc. It took a bit of getting used to at first, but is much more healthful than sour cream. At breakfast, mix berries in and it will give you protein and a fruit serving.

  1. March 3, 2010

    […] Food (Almost) Waste(d) Friday […]

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