No matter what I add to my yogurt, I always like it best when I don’t do anything to it. I eat Fage Total 0%, and that stuff is just so amazingly fantastic, whenever I add anything to it, it seems to just eff it up!!
That is the yogurt I eat to. It i a major source of protein in my current diet, comprising approximately 2/3 of my protein intake.
I agree, it is very good plain but it is also great with honey. To me, it tastes like a dessert.
I found this honey in the supermarket today. I bought a small jar just to try it. I’m going to be making a honey glaze for the Wowie cake. I thought as long as I have to heat the honey for the glaze, this honey will work.
As a p.s., what makes it solid at room temp is its unheated-ness, so when you heat it, heat it very gently. For example, it will melt in tea that is barely warm. It only needs temps about as high as body heat, and you don’t have to melt it all. The rest will melt residually from the heat of whatever you’re heating it in. Doing this ensures that it will, upon cooling, become firm again (but thinned by whatever you mix it with), rather than liquid (with whatever liquid you mix it with added).
I hope you like it! To me, eating it off the spoon (which was a habit I had to break a couple years ago), it reminds me of German chocolate cake filling.
Thank you Anne. My recipe for a honey glaze calls for heating honey and brown sugar in a double boiler and then glazing the cake. Would this honey work for that? When I made this glaze with regular honey it seemed to act like a soaking and kept the cake moist. Will this honey form a layer on the cake?
It seems to me like it will. I was picturing just the lightly melted honey with cream—in which case you want it to “sit on” the cake like a “regular” sugar glaze. But since this is heated with brown sugar, it’s probably well heated to dissolve the borwn sguar, and will thus act more like liquid honey. That’s my guess, anyway!