I will add my experience with yogurt (the small Yoplait containers). The "original" kind freezes and thaws well. However the "Thick & Creamy" kind will freeze, but gets really gross and separated when it completely thaws. Even stirring doesn't help. You CAN however freeze the Thick & Creamy kind, then eat it when it is PARTIALLY thawed, like a frozen yogurt type of treat.


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Heidi has one that's even more clear (add to this one) but dadgum I can't find it. For example? When you do those eggs, whip em up first and store in 2 C 

