Lizistired wrote:Get the whole milk yogurt if they have it. It will be lower carb and the fat satisfies your hunger and slows absorbtion, AND IT TASTES BETTER!
The key to low carb is that fat isn't bad. In the absence of exess carbohydrates, fat doesn't make you fat.
Why bother with hoping the grocery will stock whole milk yogurt?
Get a Yogourmet and make your own yogurt, a half gallon at a time, out of whole milk. Ferment it for at least 24 hours, which removes all the lactose. Chill it for 8 hours. Then drip ir drain it down to half the amount which removes quite a bit of the galactose (a by-product of the break-down of the lactose). Mmmm...
And while you're at it, get a half gallon of half and half, make the 24 hour yogurt, chill, then drip it, and you only lose about 2 cups of liquid from this. You can then make superior Ranch Dressing, or Honey-Vanilla topping for the occasional sweet dessert, or use it like cream cheese on a coconut flour bun...
IF you can find whole cream which isn't mucked up with gums and thickeners (which are starches), you can make yogurt out of that, and that is almost so sinfully delicious, you'll wonder you ever missed your carbs!
Even the drippings are useful, 'cause you can use them to make lacto-fermented vegetables and fruits.