One of my biggest obstacles to losing the last 10 20 pounds is my love of all things dairy. I have friends with varying degrees of lactose intolerance, and I am sincerely sorry whenever I think about what they are missing.
When I crave something creamy and delicious, I often reach for yogurt in one form or another. I lean to fat free and low fat, and fat free Greek yogurt is frequently the one I go for. It's thick and creamy, and good with both sweet and savory adornment. This week, I got to indulge my love of lemon and my love of yogurt by utilizing some left over lemon curd. Yes, I made my own lemon yogurt. Here's how you do it:
Put desired amount of yogurt (I used low-fat Stonyfield Farms Organic Vanilla) in a bowl. Pour leftover lemon curd over yogurt to taste. Sprinkle with toasted nuts or granola. Eat. Repeat. Lick bowl (only if no one is looking). Feel virtuous for using up leftovers AND getting in a calcium serving.