Types of Yogurt

Traditional yogurt has a tart taste and smooth texture. It can be thickened with milk solids, gelatin, agar, guar gum
or starches.
Greek style yogurt has been strained to separate out the liquid whey. This makes it thicker and concentrates theprotein. It also reduces the calcium, sodium and sugars.
Plain yogurt is especially tart because it has no added fruit or sugar.
Flavored yogurts may contain fruit or other natural or artificial flavorings, sugars or artificial sweeteners.
Non-dairy yogurt can be made from soy, coconut or almond milk.
Yogurt provides calcium, protein and healthful (probiotic) bacteria.

Yogurt may be easier to digest for people with lactose intolerance.


Store Well; Waste Less

Keep yogurt in the refrigerator.
Cover tightly to keep it from drying out, spoiling, or taking on the flavors of other foods in the refrigerator.
 If stored well (refrigerated and covered), yogurt is safe to eat after
the ‘use by’ date but the flavor may be more tart and the liquid may
have separated out. (It will need to be stirred.) Discard the entire
container if any mold has appeared.
 Freezing yogurt is safe but the texture will not be the same after
thawing.

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Store brands can be less expensive than national brands.
 Buying yogurt in larger containers instead of single serving containers can save you money. Check the cost per ounce on the grocery shelf price tag.
 Check the ‘best by’ or ‘use by’ date on the package and choose the longest time for use.
 Greek yogurt may cost more than regular yogurt.

USING YOGURT — Recipes

yogurtberries

 Quick Fix

Use yogurt in smoothies and frozen fruit yogurt.

Substitute for mayonnaise and sour cream in salad dressing or dips.
 Add to fresh or frozen fruit and granola.
 Substitute for buttermilk in baked goods.
 Top waffles or pancakes with yogurt and fruit.
When kids help make healthy food, they are more likely to try it. Show kids how to:
 measure yogurt or other ingredients.
 mix or shake the ingredients.
 use a rubber scraper to get peanut butter out of a cup.
 wash and slice fruit.

Peanut Butter Yogurt Dip
Ingredients:
½ cup nonfat plain yogurt
¼ cup peanut butter
¾ teaspoon cinnamon (optional)
Directions:
1. In a small bowl, mix together yogurt and
peanut butter. Add cinnamon, if desired.
2. Serve with slices of fruit or vegetables.
3. Refrigerate leftovers within two hours.
Makes: ¾ cup Prep time: 5 minutes

Drinkable Yogurt
Ingredients:
½ cup low fat plain yogurt
½ cup 100% fruit juice
Directions:
1. Add yogurt and juice to a clean jar or other container with a lid. Close lid and shake.
2. Serve cold.
3. Refrigerate leftovers within 2 hours.
Makes: 1 cup Prep time: 5 minutes

Yogurt Fruit Dip
Ingredients:
1 cup nonfat plain yogurt
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 teaspoon brown sugar
Directions:
1. In a bowl, combine yogurt, vanilla, cinnamon and brown sugar. Mix well.
2. Serve with sliced apples or other fruit.
3. Refrigerate leftovers within 2 hours.
Makes: 1 cup Prep time: 5 minutes

Go to FoodHero.org for easy, tasty recipes using yogurt

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211.
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©2016 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion,
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