It seems like the best options are going to be things relatively abundant but balanced between protein and fat
I find the poison is in the portion. When making my morning porridge, 50ml was too little, 100ml was too much, 75ml was the right amount of milk. It’s still low calorie, just don’t have a heap.
Cottage cheese, maybe. It is a source of protein too.
Yes! Especially the 4% creamed stuff. Move over Philadelphia Cream Cheese, theres a new taste of heaven for lunch in town
Alton Brown recently posted a vid on Youtube on how to make cottage cheese, then shows you how to make cheesecake with it.
Plain Skyr can be 0% fat, but still as creamy as full fat Greek yogurt.
How?? Is protein usually “creamy”, what saves the richness’ bacon when it comes to retaining a creamymess when the actual cream is sucjed out?
I don’t know. I do know it is definitely high protein (casein). On a quick search I only saw one reference to something about the fermentation process and maybe the filtering and proteins.
“Creamy” might not be the best adjective. It’s as “full” and “heavy” as e.g. 10% fat Greek yoghurt, but it’s not near the direction of cream yoghurt, tiramisu etc.
Commenting again, parmesean cheese (also romano, pecorino, etc) is similar kilojoules/gram as cheddar cheese but it packs more flavour. I guess if you’re counting cheese calories, use a strong cheese so you know about it.
Bourgeoisie.
