- .25 cup Greek yogurt
- .5g guar gum
- .25g stevia or equivalent or to taste
- whatever flavors you like
- enough water to mix together, around 1 or 2 T
Then boil 2g agar in 2 cups water until well dissolved, and thoroughly incorporate with the yogurt mix. As it cools, whip with a mixer to incorporate air. You have to get the timing and temperature right for the air to stay incorporated but to not just break up already set agar. It should be warm but not scalding hot, and flow as a viscous liquid if you tilt the bowl. Pour into a container and let set in the fridge until cold.
You end up with a super foamy and fluffy gel that's a little like a mousse. It's soft, jiggly, full of little air bubbles, tastes however you flavor it, and fills up huge volume for minimal calories that are mostly from protein.
by ElectricalScholar433
Dining and Cooking