Hello Kansas5! I think yogurt is great to incorporate into your diet. Make sure that it has at least two, live active cultures.

First to set you straight on a couple of facts...



Actually, heavy cream is 6.6 grams per cup and sour cream around 8 grams. This is for sour cream with no additives.

Yogurt cannot be heated or it will separate. It can be stirred into a hot dish at the last minute but will provide no thickening power. An alternative to dairy is soy milk that will run you anywhere from, say, 4.5 grams and up, depending on the brand. It's quite tasty, but like yogurt, has no thickening power but it can be heated.

Keep yogurt and kefir for dressings, dips or mixing with flax. Yogurt can also be drained through a seive lined with a paper towel or coffee filter until it thickens to a cream cheese like consistency. Tzatziki, a Greek dip is made from lightly drained yogurt, grated cucumber and garlic.

You can make your own sour cream and it would be roughly the same as heavy cream as far as the carb count goes. And, you can make yogurt out of whipping cream which is very cool because you can whip it!



Unless you're a die-hard, the yogurt would have to be stirred into a custard or gelitanized base before being frozen. Otherwise, the frozen yogurt would be full of ice crystals. Using either an electric or hand cranked ice cream machine would give it a better texture than just being frozen straight, even with the custard.

I'll take a stab at the sherry. If the one you're using is sweet, sweet wines come in at around 1.75 grams per Tbsp.

Karen