THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for March 7, 2012

PRODUCT: Yoplait Lactose Free Yogurt

Ever wonder why there’s little or no dairy in Asian cuisine? Why there are plenty of goats in Africa, but not a lot of goat cheese?

After weaning, an estimated 65% of humans worldwide, including up to 50 million Americans, decrease their production of lactase. Lactase is produced by the cells that line the small intestine. It is necessary for the digestion of lactose, the main carbohydrate in milk.

Without sufficient lactase, consumption of significant amounts of milk and milk products (including, but not limited to, butter, cheese, ice cream, sour cream and yogurt) can yield unfortunate results.*

Those with the condition can still enjoy milk products by popping products like Lactaid, essentially the lactase enzyme in a pill or chewable tablet.

Or, they can look for lactose-free products. So far, there’s good availability of lactose-free milk. Lactose-free yogurt is just beginning to trickle out.


Celebrate the four new lactose-free yogurt flavors from Yoplait. Photo courtesy Yoplait.


*In 30 minutes to two hours after consuming lactose, symptoms can include abdominal pain, bloating, cramps, diarrhea, gas and nausea.

Green Valley produces plain and flavored lactose-free yogurt and kefir, plus sour cream.

Clemmy’s makes a delicious line of ice cream that is lactose-free, sugar-free and gluten-free.

But both have limited distribution. The best way to get them into your store is to beg your store manager, and rally others to do the same.

Yoplait Lactose Free Yogurt

The good news for yogurt lovers is that Yoplait, a national brand with great distribution, has just introduced Yoplait Lactose Free yogurt in Cherry, Peach, Strawberry and Vanilla. (We wish they’d add a plain yogurt, which can be used in so many ways, including as a sour cream substitute.)

You can enjoy the lactose-free yogurt straight from the container or use it in recipes from yogurt parfaits and frozen yogurt pops to smoothies and baked goods. Head to the brand website for recipes.

And head to your grocer to pick up a bunch.

About Lactose Intolerance

Thirty to 50 million Americans—adults and children—are lactose intolerant. The disorder affects some populations more than others:

  • Seventy-five percent of all African-American, Jewish, Mexican-American and Native American adults are lactose intolerant.
  • Ninety percent of Asian-American adults are lactose intolerant.
  • The most lactose-tolerant are people with a northern European heritage.
    Brits have the most tolerance to lactose; East Asians have the least. Check out this chart to see where your heritage falls.

    Lactose intolerance is not the same as milk allergy. In the former condition, the individual lacks sufficient lactase to digest the major sugar in milk, lactose, a carbohydrate. In the latter condition, the individual is allergic to the proteins in the milk. The symptoms are often the same, but the causes are not related.

    †Source: Wexner Medical Center, Ohio State University.


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    TIP OF THE DAY: Dish Up Some Kale

    Curly kale, growing in the field. Photo by
    Rasbak | Wikimedia.


    A few weeks ago, our Top Pick Of The Week was kale chips from Rhythm Superfoods. We also included a recipe for making kale chips at home.

    Dark, leafy kale is one of the most highly nutritious vegetables, with powerful antioxidant and anti-inflammatory properties. It is part of the Brassicaceae botanical family, the group of cruciferous cancer-fighters that also includes bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, horseradish, kohlrabi, mustard greens and radishes.

    Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. It was introduced to Canada by Russian traders, and then to the U.S., in the 19th century.*

    Yet, though it’s flavorful and good for us, Americans don’t eat much kale. It’s available year-round, so try it. It just may become a family favorite.

    *Source: Wikipedia.


    How To Buy, Store & Use Kale

    Look for kale with firm, deeply colored leaves and moist stems. To store, wrap the leaves in a damp paper towel (don’t wash before storing), tuck it into a plastic bag and place it in your refrigerator’s crisper.

  • Add tender kale leaves to green salads.
  • Use it to add a garden freshness to hearty soups and stews.
  • Whip up a batch of white bean soup with kale.
  • Add cooked kale to pasta; serve it as a side with chicken.
  • Mix it with roasted or mashed potatoes.
    One of the easiest ways to serve leafy, hearty green vegetables like kale is to quickly sauté them with some garlic. Start with this recipe from (which sells organic kale).



  • Extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 red onion, diced
  • Sea salt to taste
  • Pinch pico de gallo seasoning†
  • 3 tablespoons sliced sundried tomatoes (if in oil, drain well)
  • 1 medium bunch kale, diced, stems removed (reserve for other use)
  • Zest from one lemon
  • 1/2 cup water
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1/2 cup hazelnuts, lightly toasted and coarsely chopped
    †This is a blend of chile peppers and salt. You can substitute red pepper flakes and adjust the salt to taste.

    1. Place a small amount of oil, garlic and onion in a deep skillet or wok and turn heat to medium. When the onions begin to sizzle, add a generous pinch of salt and pico de gallo seasoning, and sauté for about 2 minutes.

    2. Stir in sundried tomatoes. Stir diced kale into skillet with lemon zest. Season to taste with salt and sauté for 2 minutes.

    3. Add water and rice wine vinegar, cover and reduce heat to low. Cook until kale is quite wilted and a deep green, about 8 minutes.

    4. Remove from heat and stir in vinegar. Transfer to a serving plate and garnish with hazelnuts.

    Find more of our favorite vegetable recipes.


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    ST. PATRICK’S DAY: Guinness Chocolate Cupcakes

    Here’s another recipe from Justin O’Connor, Executive Chef at the Guinness Storehouse in Dublin. The cupcakes will be featured at the restaurant on St. Patrick’s Day.

    For added Irishness and deliciousness, we added some Bailey’s Irish Cream Liqueur to the frosting.



  • 10 ounces flour
  • 2 ounces cocoa powder
  • 6 ounces superfine sugar*
  • 3/4 teaspoon baking powder
  • 3 ounces unsalted butter
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup Guinness

    Green-iced chocolate-Guinness cupcakes. Photo courtesy Guinness.


    Buttercream Icing

  • 6 ounces unsalted butter
  • 12 ounces confectioners’ sugar
  • 1 teaspoons vanilla extract
  • Optional: 2 tablespoons Bailey’s Irish Cream liqueur
  • Green food coloring
  • Optional garnish: green sprinkles or sanding sugar
    *You can pulse table sugar in a food processor.


    1. Preheat oven to 320°F.

    2. Cream butter, sugar, vanilla and Bailey’s.

    3. Combine all the dry ingredients; blend in egg, Guinness and vanilla slowly until the mix comes together. Place into 12 cupcake papers and bake for 15 to 20 minutes. Let cool.

    4. For the buttercream icing, beat the butter and confectioners’ sugar until soft and creamy. Add two drops green food coloring and stir until combined. Ice cooled cupcakes. Garnish as desired with sprinkles or sanding sugar.

    Find more of our favorite cupcake recipes.


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