Yogurt is a mixture of milk (whole, reduced fat, lowfat or nonfat) and cream fermented by a culture of lactic acid-producing bacteria. Lowfat yogurt is similar in composition to whole milk yogurt except it contains 2% or less milk fat. Nonfat yogurt is made with less than .5% milk fat. Yogurt is also available in many flavors as a beverage, in single-serve and larger containers.
Alivia Hughes, Susquehanna County Dairy Ambassador
Yogurt comes in many flavors, some with fruit added such as strawberries, blueberries, raspberries, peaches or bananas.
The health benefit to eating yogurt is that, like other dairy foods, it provides protein, calcium, vitamins and other minerals. Scientists have found that eating yogurt with active cultures may aid in digestion, boost immunity, fight infection and protect against cancer to name a few. This is why it is important to choose yogurt with live, active cultures.
Yogurt is beneficial for individuals with lactose intolerance. Many yogurts contain lower amounts of lactose than milk. As yogurt ferments, some of the lactose (milk’s sugar) changes to lactic acid. Starter cultures in yogurt may produce the enzyme lactase, which digests lactose, contributing to improved tolerance to lactose.
Here are several “Smoothie” recipes containing yogurt that you may enjoy just as I do. Use your choice of fat content in the MILK and the YOGURT. Works fine with whole, 2% or no fat. Pick one of the recipes and put all the ingredients in a blender and blend until smooth.
Strawberry Banana Smoothie:1 cup strawberry yogurt, 1 cup of milk, ½ cup frozen or fresh strawberries, ½ a frozen or fresh banana.
Pineapple-Banana Smoothie: 1 cup vanilla yogurt, 1 cup milk, ½ cup fresh or canned pineapple, ½ a frozen or fresh banana, 1 tablespoon brown sugar (optional).
Chocolate Peanut Butter Smoothie: 1 cup vanilla yogurt, ½ cup milk, 1 frozen banana, ¼ cup chocolate syrup, 2 tablespoons peanut butter.
