Tuesday, August 18, 2015

Low fat yoghurt

Yoghurt is appealing to many people who have difficulty digesting milk sugar.  Yoghurts made for the UK market have traditionally been lower in fat than whole milk and this partly explains the perception that yoghurt has a lower fat dairy product.

Although there are yoghurts made with fat percentages approximately to that of whole milk, i.e. 4.0%, the majority of yoghurts usually contain 0.5 – 1.2% fat and are described as ‘low fat’ or ‘reduced fat’.

Yogurt and yoghurt-type fermented products fall into four groups on the basis of fat content:
*Very low fat
*Low fat
*Regular fat
*Full fat (including strained yoghurt and luxury yoghurt)

Low fat yoghurt can be used on baked potatoes, fruit and salads and in dips as a healthful alternative to sour cream, mayonnaise, and commercial dressings; in cakes and spreads in place of cream cheese; in shakes instead of ice cream. A half cup of sour cream has 214 calories and 21 grams of fat and the same amount of low-fat yoghurt has 63 calories and 2 grams of fat.

It even makes a good low-fat yoghurt marinade for chicken. Tandoori chicken, an Indian dish, is probably the most well-known yoghurt-marinaded meal.
Low fat yoghurt

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