Not sure about you guys down south, but here in Canada there are quite a few no sugar options (aside from the small amounts of natural sugar in the fruit). Silhouette by Danone is the most popular…but there are others - just gotta read the labels.
The best yogurt I’ve found in Hong Kong is an Australian brand called Anlene http://www.anlene.com.au . There is sugar added, but not nearly as much as other brands I have access to. And the ingredients are pretty good - milk and actual fruit top the list, with no thickening agents or anything.
Ends up being 20g of carbs per serving with 13g being labeled as ‘sugar’. I don’t really understand how much of this is lactose and therefore gets converted (if the mentioned article is even true).
Most yogurts I see in the grocery stores range in the 30-40g range for carbs.
In another thread we discussed using the Greek yogurt that Trader Joe’s sells. It’s pretty damn good and the label only says 6 carbs vs. 20 protein.
The only drawback is that there’s only 2.5 servings per container (if that).
I like to alternate between that and the Kefir they sell.
I made my own and let it ferment for 24 hours. I took 1 gallon of whole milk, heated it to 181 degrees, then put it in a ice water bath to cool it to 110 degrees.
I added in 1/4 cup dannon plain yogurt for the starter. I also added 4 packets of stevia and a 1 TBL of vanilla. I put it on a heating pad and kept the temp at 105-110 degrees for 24 hours.
Then I poured it into some sterile cottage cheese containers. It tastes great! It has virtually zero carbs as well.
1/2 cup a day for the digestion with a 100 g of raw pineapple.
Since I’ve been doing this, I don’t have any digestive problems, gas, burping, bloating, diarehia, constipation, ETC.,
Greek Strained Yogurt is GREAT–much lower in carbs, higher in protein, and very thick and creamy. No added anything–just yogurt.
Crowbar
ive just bought a yoghurt maker (like a big thermos) for about $15 australian. I think most of you would be happy to know that if you make your own you CAN use low carb milk if your feeling unsure about carb content. A little gelatin to help it set might help though.
I ran a yogurt experiment the other day. I bought a few of the plain, unflavored yogurt tubs from Marsh. They taste horrible on their own (I don’t know how someone was talking about liking plain yogurt) BUT if you add various fruit mixtures it can become quite good.
I made three flavors
Strawberry & Kiwi
Strawberry, Raspberry & Blueberry
Blueberry & Kiwi
The best thing to do is chop the fruit up so the juice can be exposed to the yogurt, throw it in and shake it up and it will sit in your fridge and marinate until you want to eat it. Three easy options made with fruits that are available at most decent grocers virtually year round. However I will add that adding banana slices to any of these will ruin the flavor. Something about the banana makes the yogurt stink and taste awful. So do not add banana, ever.
Try Fage 0%. 9G carbs 20g protein for a 1/2 a cup. Shit is thick as hell. Add some splenda and a scoop of protein and you get frozen yogurt.
Add me in as another for the Greek Yogurt! It tastes far better than any of the Dannon, Activia, supermarket brand yogurts and it’s got far less crap in it. Nowadays you can pick from different varieties and brands of this at your local Publix (if there is a local publix for you).
The Fage brand is the most expensive at $1.99 per 7oz cup, but it only has 6 carbs and 20 g protein.
There’s also a 10% milkfat brand that has the same carb content but 22 g of protein and a 32oz tub is $4.59.
Great stuff that Greek Yogurt, been a part of diet plan for quite some time now. And it’s a great substitute/replacement for the cottage cheese I used to have.