PRODUCT: Yoplait Fruitful | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures PRODUCT: Yoplait Fruitful | The Nibble Webzine Of Food Adventures
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods

Also visit our main website,

PRODUCT: Yoplait Fruitful

There’s a new way to sneak more fruit into your day: Yoplait Fruitful, which blends 1/3 cup of real fruit into each carton. Each flavor contains fruit pieces and/or purée.

It’s available in six palate-pleasing flavors: Blueberry, Cherries & Red Berries, Mango Pineapple & Orange, Peach, Pineapple and Strawberry.

In general, both Yoplait Fruitful and Yoplait Original have around 170 calories per six-ounce container. Fruitful has a higher fat content, as it made with whole milk yogurt. Yoplait Original is made with low-fat yogurt, but has a higher sodium and sugar content.

The company also recommends Yoplait Fruitful as an ingredient in different recipes that call for yogurt—from baking to pancakes. A recipe for pancakes using the Peach flavor follows.


New Fruitfull, in three of the six flavors. Photo courtesy Yoplait.


Find more information at

Discover all the different types of yogurt in our Yogurt Glossary.

Check out the different grades of maple syrup.


Peachy pancakes: peach yogurt is mixed in.
Photo courtesy Yoplait.


Even when peaches are out of season, you can still enjoy peachy pancakes. Here, Peach Fruitful stands in. Prep time is 20 minutes.

Ingredients For 6 Servings

  • 1 cup all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 container (6 ounces) peach yogurt
  • 1 egg
  • 3/4 cup real maple syrup (or maple-flavored syrup)
  • 6 tablespoons chopped pecans, toasted (how to toast nuts)


    1. HEAT griddle or skillet over medium heat or to 350°F. Grease griddle if necessary.

    2. BEAT beat flour, brown sugar, baking powder, baking soda and salt in large bowl, with a whisk. Stir in milk, yogurt and egg. To test griddle, sprinkle with a few drops of water. If bubbles “dance,” heat is just right.

    3. POUR slightly less than 1/4 cup batter per pancake onto hot griddle. Cook until pancakes are puffed and dry around the edges. Turn and cook the other side until golden brown.

    4. GARNISH with syrup, pecans and optional cream/yogurt and serve immediately.


    You may have used both for years, without knowing why they’re different. Each makes a particular contribution to the cooking/baking process.

    Here’s the difference between baking powder and baking soda.


    Please follow and like us:
    Pin Share

    Comments are closed.

    The Nibble Webzine Of Food Adventures
    Follow by Email

    © Copyright 2005-2023 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.