That “Ready to eat” is the key here: they don’t actually expect you to make a pie out of it.
So true. Spoons were in the tub in my kitchen.
One of the former chefs here at work used to bring me fresh fruit salad with plain yogurt and honey drizzled on it as a thank you for fixing his time card. So good.
Well, yeah, I s’pose a springboard pan would be useful for disposing of this very dangerous substance…you could use the springboard to launch it far away.
Now, on the other hand, a springFORM pan might be useful for making a yummy cake.
It’s always sunny in Philadelphia
That’s where you’ll find Dennis, Mac, Dee, and Charlie.
That’s what I’m talking about! I want none of this fruit on the bottom sugar bombs disguised as Greek yogurt. I want all the live cultures I want it to bounce with vigor not slump like a melted scoop of ice cream.
My complaint is that it’s getting really hard to find whole-milk yogurt. Nonfat yogurt is always chalky and just doesn’t taste very good. That’s why they pump it with sugar, to hide the taste.
I’ve always found plain (unsweetened) whole-milk yogurt in 32-ounce tubs in the supermarkets near the little single-serving tubs of fruit-flavored (and sweetened) yogurt.
Yes, I can find it at the supermarket (and regularly buy the even harder-to-find regular, non-“Greek” type) But I often find myself at an airport or something looking for a quick lunch or whatever, and they have yogurt. And I think, “great, yogurt!” but all of it is over-sweetened and lacking in butterfat.
So important to read the labels,is it Greek style yogurt with thickeners added or is it Greek yogurt that’s been strained and it’s difficult enough to absorb all the variations of yogurt offerings with mix ins, flips, protein enriched 0fat, low fat etc etc. I like the convenience of single serve but probably more economical to buy the big tub of the good stuff.
Eh..go cottage cheese.
Makes life simpler. Of course you’ll have to decide small or regular curd.
Aaaaccckkk. Too many choices!
Good Culture cottage cheese is excellent. Often sells out in my local store. Otherwise I buy the Michigan brands, large curd.
This New York Times article (gift link) from a couple of months ago says that the recent interest in consuming more protein is a big reason why cottage cheese (especially the Good Culture brand) can be hard to find lately.