I try to have some everyday at lunch.

All sugar-free flavored yogurts will have artificial sweeteners in it.

It's good!

robi

You will still find 'sugars' in plain yogurt. Pick the one with the least. It's the milk sugar in the yogurt.

and yes, most sugar-free flavored yogurt has artificial sweeteners in them. Hopefully, Stonyfield doesn't have that.

I would include them here but, I don't have it in my head exactly, so I'll have to wait til I get home..

But I am also sure you can find instructions on a Google seach under simply '(Plain) Homemade Yogurt Recipe'

Hope this helped

TTFN
-laserred-

Supposedly better than the store bought plain yogurt, but definately a little more effort involved, if your up to it.

Sorry, but you'll have to cut and paste, as I don't have that technique down pat yet as far as posting a "click on link", (so don't everyone get on my case, I'm going to get to it, it's on my to-do list

and it's a pretty long list, and it's right up there with cleaning out the spare bedroom....ha!)

But I'm getting company this weekend so that has moved closer to the top...blaaaa!

Hope this helps -Good luck,

-laserred-

Well, son of a gun...I did it :jumping:...I did post a 'clickable link' on the board....never cease to amaze (and amuse myself)...hahaha! It's a trial and error thing, I guess
Now just to figure out how to do the shortened version.

[This message has been edited by laserred (edited 23 February 2005).]

Hey, Sara,

I've used/use stevia and it is a good substitute to sugar or any other kind of sweetener....here's some info on it.

You can get it at a health food store, a bit pricey but....weigh the consequences.

'A Powerfully Sweet Native Tradition'

The Guarani Indians had known for centuries about the unique advantages of kaa he-he (a native term which translates as "sweet herb") -- long before the invaders from the Old World were lured by the treasures of the New.

These native people knew the leaves of the wild stevia shrub (a perennial indigenous to the Amambay Mountain region) to have a sweetening power unlike anything else;

they commonly used the leaves to enhance the taste of bitter mate (a tea-like beverage) and medicinal potions, or simply chewed them for their sweet taste.

The widespread native use of stevia was chronicled by the Spaniards in historical documents preserved in the Paraguayan National Archives in Asuncion.

Historians noted that indigenous peoples had been sweetening herbal teas with stevia leaves "since ancient times." In due course, it was introduced to settlers.

By the 1800s, daily stevia consumption had become well entrenched throughout the region -- not just in Paraguay, but also in neighboring Brazil and Argentina.

Like the discovery of America itself, however, credit for stevia's "discovery" goes to an Italian. In this case, the explorer was a botanist whose initial unfamiliarity with the region (along with his difficulty in locating the herb) caused him to believe that he had stumbled onto a "little-known" plant.

A New World "Discovery"

Dr. Moises Santiago Bertoni, director of the College of Agriculture in Asuncion, first learned of what he described as "this very strange plant" from Indian guides while exploring Paraguay's eastern forests in 1887.

This area was not the herb's native 'growing ground.' Consequently, Bertoni, by his own account, was initially "unable to find it."

It was 12 years before he was presented with tangible evidence -- a packet of stevia fragments and broken leaves received from a friend who had gotten them from the mate plantations in the northeast.

He subsequently announced his discovery of the "new species" in a botanical journal published in Asuncion.

Bertoni named the "new" variety of the Stevia genus in honor of a Paraguayan chemist named Rebaudi who subsequently became the first to extract the plant's sweet constituent.

"In placing in the mouth the smallest particle of any portion of the leaf or twig," Bertoni wrote, "one is surprised at the strange and extreme sweetness contained therein.

A fragment of the leaf only a few square millimeters in size suffices to keep the mouth sweet for an hour; a few small leaves are sufficient to sweeten a strong cup of coffee or tea."

laser....could be that previous links didn't work if you had them in a sentence. You have to leave space [at least one space] at the end of the link. So when you skipped a whole line, it worked just fine!

Hope that made sense. Took me awhile to "get it" too!

I found with Stevia you really don't need much to get the 'desired sweet that you need', I found that less is better, and up it from there til you find your desired level.

FWIW...Personally I found it satisfying, no after taste as artificial sweeteners have.

Thanks TuTu for the tip, it think that was exactly what my prob was .

The goat and sheep's milk yogurt tend to heave less than the cow's milk yogurt.

Two completely sugar free ones are Elan from Switzerland and Chatham from Vermont.

Honey is ng. Stevia is ok.