Photo credits (left to right): Photo credits (top to bottom): Flickr: Dvortygirl; Flickr: veganbaking.net; Flickr: USDAgov
Fat-free yougurt, Low-fat yogurt, Greek style yogurt, Goat's milk yogurt, Sheep's milk yogurt, Soy yogurt, Almond milk yogurt, Coconut milk yogurt
Yogurt is a fermented milk product that is high in protein. Greek yogurt is much thicker and is strained in a cloth, paper bag, or filter to remove the whey. It has a consistency similar to sour cream. Yogurt can also be made with soy and nut milks, like almond and coconut milk.
- Check the "best by" date on the container to make sure it's still fresh.
- Avoid yogurts that have artificial colors, flavorings, or sweeteners; it's better to add fresh fruit to plain yogurt.
- Always keep yogurt in the refrigerator in its original container.
- Use by the "best by" date.
- Make yogurt dips for either fruit (add vanilla and cinnamon) or vegetables (add herbs or garlic).
- Create yogurt parfaits by layering yogurt, fresh fruit, and granola in a glass.
- Top yogurt with fresh fruit and nuts for breakfast or a snack.
- Yogurt can also be used as a substitute for sour cream.
Why It's Great
- Calcium is good for bone health. Combine high calcium foods with with foods that contain Vitamin D for better absorption.
- Proteins are building blocks for our bones, muscles, cartilage, skin, and blood. They provide a variety of nutrients that are essential for health and maintenance of your body. Greek style yogurt has higher concentration of protein.
- Phosphorus is present in every cell in the body. It helps with the formation of bones and teeth.
- Riboflavin is a B vitamin that helps our body change carbohydrates into energy and is important for body growth and eye health.
- Probiotics help keep our digestion healthy.
Baked Pears with Maple Yogurt & Granola