Low/no fat greek or natural yoghurt?

I'm looking for a healthy 'base' for a pasta/veg sauce, and was wondering if either of these was a good option? Or low-fat fromage frais maybe? There are some kinds I can get that are low/zero fat and around 50cals per 100g, but am afraid to waste money getting the 'wrong' ones iykwim? I don't know what they taste like, so was afraid they'd be either too sweet or too sour?

Any advice or ways of making up an easy sauce or salad dressing would be welcome? Thanks!

I'm a cooking novice so go easy on me if this is a stupid question! LOL!

If you're going to use yoghurt as a base for a sauce it has to be stirred in at the very last minute when the dish has been off the heat for a few minutes... otherwise it just goes thin.  Fromage frais you have to be equally careful with... too much heat and it will separate and curdle. 

I'd always go with full-fat yoghurt since it's still quite a low-cal option but it's a lot less acidic.

Ahhh. I told you I was clueless! LOL! I used to make cheese sauces (packet!) seperately then stir them into the pasta or veg when it was ready so I can do that.

So 'real' natural yoghurt (not greek?) is better? What do you add to it for flavour? Any herbs? Any help welcome!

If you wanted a nice easy 'creamy' sauce for pasta (and it's also a good dressing) try adding a teaspoon or two of ready-made pesto sauce to a tablespoon or two of plain yoghurt... then stir into the cooked pasta right at the end to warm through.  If you steam a few broccoli florets or trimmed green beans in with the pasta as it's cooking and if you add some shavings of fresh parmesan over the top at the end..... a little black pepper.... it's a very luxurious-tasting dish. 

Ohh.. I really like the sound of the parmesan one? I've never tasted pesto- will have to try that too. Thanks a lot Jane!

Pesto is a wickedly intense combination of basil, pine-nut kernels, garlic and parmesan all pounded up together with some olive oil.  Can be stirred straight into hot pasta or  used to add flavour to other dishes.

In the past, I`ve made a delicious pasta sauce by sauteeing 2-3 chopped onions in a little olive oil, then adding a cup of skimmed milk along with a tablespoon or two of soy flour (another flour or cornstarch would work equally well, I guess). It did curdle up just a bit, but after some stirring the consistency became normal.

use low fat cottage cheese. just blend it up with some herbs and spices until its an even consistency. add in some tomatoes and simmer just for a few minutes.

turns into a delicious high protein rose type sauce. my new fav.

Original Post by chelslaw1984:

use low fat cottage cheese. just blend it up with some herbs and spices until its an even consistency. add in some tomatoes and simmer just for a few minutes.

turns into a delicious high protein rose type sauce. my new fav.

 Ohhh definately I'll try this one too- I love cottage cheese, but never thought of having it hot!

Try adding some low fat ricotta cheese to past sauce. It is very creamy and delish! Also high in protein and only 60 calories in 1/4 cup