I love yogurt, and I eat a lot of it. Well, actually I eat mostly kefir, which I make myself. But they’re similar.
I’m on a low-carb diet, so of course I don’t eat the commercially flavored high-sugar yogurts on the market. I often mix strawberries (thawed in microwave if they’re frozen) with the kefir, add stevia and some guar gum to thicken, and then puree in a blender.
This morning I added a slice of nectarine to the strawberry yogurt.
As I was eating it, I thought about how much tastier this was than the artificially flavored “strawberry yogurt” most people buy. And I realized that if I didn’t have diabetes, I probably wouldn’t be on a low-carb diet, so I’d be eating that mediocre commercial strawberry yogurt too.
I was grateful to my diabetes for pushing me in the direction of better food.
Yes, it’s sometimes inconvenient to have diabetes, especially when eating in a restaurant or at a friend’s home. But there are these benefits as well.
I’ve also been making cantaloupe kefir/yogurt, which I’ve never seen at a store. A local farm has really tasty melons, and I puree a little melon with the kefir, sweetener, and guar gum. This is out of the world.
I also make kefir/yogurt with DaVinci sugarfree syrups, offering me flavors such as Toasted Marshmallow, Hazelnut, Cookie Dough, German Chocolate Cake, and B52 as well as standard flavors like strawberry and chocolate. Again, this gives me more variety than commercial yogurts.
The possibilities are endless.
We usually look upon our diabetes as a deficit. Sometimes it’s a big positive. We should focus on that.
More useful articles on flavoring yogurt: