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Hungry Girl Today: 03.30.11

Hungry Girl!

I love you and can't stop singing the theme song to your TV show. Here's my question: I know you've been a fan of Fage Total 0% Greek yogurt for ages and ages. Now that there are so many brands of fat-free Greek yogurt on shelves, are there others you really like? Cuz' it's a hungry world...

Spoon Me

Hi Spoon Me,

Yay, I too love that song! And that is a great question; I'm really glad you asked. It's true, I've been on team Fage forever. And I will always love their creamy and delicious guilt-free yogurt options. But I've tried some other brands recently, and I have to say that Chobani's 0% Greek yogurt is crazy-amazingly fantastic! Rich, decadent, unbelievable. It comes in those great 6-oz. containers -- each (plain) one has 100 calories, 0g fat, 80mg sodium, 7g carbs, 0g fiber, 7g sugars, and 18g protein (PointsPlus® value 2*). Those stats are pretty similar to those of Fage's plain fat-free version. I LOVE to add a little sweetener, some cinnamon, and lots of fruit -- Fuji apple chunks, pineapple tidbits, banana slices... whatever! BTW, both brands also make fruity fat-free varieties -- those are delicious, too, with impressive stats. Bottom line? I enjoy BOTH brands' super-thick fat-free yogurts, and I'm glad this stuff is becoming more of a grocery store staple. Besides, where there's competition, there are sales... Now consider yourself SPOONED! :)

Hi Hungry Girl,

A lot of your recipes call for fat-free egg substitute. Can I use egg whites from real eggs or from a carton instead? Would this affect the recipe's nutritional info? Thanks!

Eggy Peggy


The short answers to your Qs are "yes, you can" and "no, it won't." I'll elaborate... Fat-free liquid egg substitute is very similar to egg whites, whether those whites come from a container or straight out of eggshells -- that's because the substitutes, like Egg Beaters Original, are essentially real egg whites with added nutrients. In most cases, all three items can be used interchangeably. A quarter-cup of egg substitute is equal to about two large egg whites, and liquid egg whites sold by the carton measure cup-for-cup like egg substitute. You can easily use egg whites in place of egg substitute to make HG egg mugs, scrambles, omelettes, frittatas, and most baked goods. The only time egg whites DON'T work as well is when we faux-fry -- using egg substitute to help Fiber One "crumbs" adhere to different foods, like onions, jalape