TOP PICK OF THE WEEK: Bellwether Farms Sheep Milk Yogurt

Some of us remember when all yogurts made in the U.S. were tart, the way they were made in Europe and elsewhere. Over time, to get more Americans (and their children) to enjoy yogurt, more sugar was added to diminish the tartness. It worked: Yogurt became a best-seller in supermarkets. For those who prefer tartness,…
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TOP PICK OF THE WEEK: Siggi’s Lactose Free Yogurt

You can tell that Americans suffer from lactose intolerance by the different types of lactose-free milk in stores. In our supermarket, there are as many varieties of lactose-free milk as conventional cow’s milk (0%, 2%, whole, chocolate, etc.). In fact, Prevention magazine says that 65% of the world population are officially diagnosed as lactose-intolerant. Others…
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TOP PICK OF THE WEEK: Chobani “A Hint Of,” Lower Sugar Greek Yogurt

The latest trend in premium yogurt brands is less sugar, appealing to people who seek high protein and low sugar food options. For those consumers, “low sugar” doesn’t mean low-calorie sweeteners like monkfruit, stevia and Splenda. They want natural flavors. Last month, one of our Top Picks Of The Week was YQ by Yoplait. This…
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TOP PICK OF THE WEEK: YQ By Yoplait, Low-Sugar Yogurt

In its second entry into the premium yogurt business (the first was Oui By Yoplait, last year), Yoplait has just launched YQ by Yoplait. It’s the “Smarter, Not Sweeter” Yogurt. The flavored yogurt has just 9 grams of sugar per 5.3-ounce cup. Compare that to the up to 32 grams of sugar per 6 ounces…
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TIP OF THE DAY: How To Flavor & Use Savory Yogurt

[1] Instead of cream cheese, lowfat Greek yogurt blended with garlic, dill and parsley (photo courtesy Chobani Café (all photos courtesy Chobani). [2] Use yogurt in different types of sauces. Here, yogurt is blended with cheese as a dipping sauce for Pigs & Blankets, but you could eas easily use it on chicken, grains or…
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