I don't know, Bella, it looks okay. But I'm comparing it to Marsye's shrimp scampi, and it just isn't as exciting. :wink:
32 oz. containers of Dannon are on sale at my local supermarket (Giant) this week, so I bought one of those. But maybe I'll use some as starter for making my own. I'll post back if I do. 32 ounces will last me the whole month, though.
(I guess I'd make it plain, and then as I use it, add vanilla extract and preserves as desired. I prefer it as a sauce or topping rather then sweetened most of the time.)