<p>YOGURT: “People have been making—and eating—yogurt for at least 4,500 years. Today it is a common food item throughout the world. A nutritious food with unique health benefits, it is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.”</p>
<p>Okay, I went tothe supermarket to buy some Yogurt, but I was in dismay when I saw the calories in it- range from 45 to 175!!
Please help me to select a good Yogurt with few calories…I don’t know if I selected the right Yogurt (I want to lose some pounds): I selected Dannon Light & Fit - Vanilla cream (Diabetic friendly) btw I’m not diabetic, but this Yogurt has only 45 calories.</p>
<p>Experts please share your thoughts and recommendations: Looking for a good yogurt with few calories!</p>
<p>I eat a lot of yogurt. If you want to eliminate unnecessary calories, buy PLAIN NON-FAT yogurt. There are several options at any grocery store I go to. Dannon is widely available, but many major chains have an in-house brand. I add fruit (slightly thawed blueberries for breakfast, or bananas, peaches or apricots, even chopped apples or pears) to sweeten it a bit. I actually don’t care if it is sweet, though. My daughter sometimes adds a few drops of vanilla for flavoring. We don’t add any sweetener, ever.</p>
<p>I just checked the label of the Dannon brand. Per cup = 8 oz. is 110 calories. Some of the individual sized containers are only 6 ounces, so check serving size to compare nutrition labels. I’m not sure how you get to fewer calories than this, given that this brand is non-fat, unsweetened and unflavored; there is a little pectin for texture.</p>
<p>Sometimes I make my own, unsweetened and non-fat, but I haven’t calculated the calories. I guess it would just be the calories of the skim milk. I used to add some additional non-fat dry milk to make the texture thicker. I haven’t done that lately, but now that I think about it, I did like it that way.</p>
<p>EDIT: I reread your post. I suggest avoiding the artificially sweetened stuff. For starters, I think losing weight and maintaining good weight requires breaking the American addiction to sweet-tasting food. You are better off if you cultivate a taste for food that is not super-sweet.</p>
<p>People in Europe seem to eat healthier than we do. The yogurt over there is more bitter or sour (I suppose no sweeteners) and more liquid than ours. Some people even put it over their cereal instead of using milk.</p>
<p>I like brown cow yogurt- but it has cream on top and the calories to go along with it I suppose. But there is lots out there. I also just made yogurt cheese. Just drain yogurt overnight through cheesecloth .
It is yummy on some fruit &nut crostini from the Anjou bakery.</p>
<p>You might check over in the health/wellness/fitness thread. Do a search for yogurt, or more specifically Greek yogurt. I’m not a yogurt person (but I did buy some after reading about it over there), and add frozen fruit and unsweetened granola to it, and I’m sure it was much healthier than some of the other stuff… I kind of liked the different texture, too.</p>
<p>I’m not a fan of yogurt with artificial sweeteners. Brown Cow is excellent! It comes in three varieties: non-fat, low-fat, and cream-top. I buy the latter (because it is the only one of the three that comes in maple and coffee) and just scrape the cream off. Another one of my favorites is TJ’s European style yogurt (coffee and mocha). Wallaby, Aussie-style non-fat yogurt tastes delicious and it comes in flavors other than the typical ones: pear, passion fruit, maple, to name a few. Plain yogurt with added fresh berries is great, too. Another alternative to yogurt is keffir, a European buttermilk-like drink loaded with probiotics.</p>
<p>Ditto the greek yogurt. It takes awhile to get used to plain yogurt, we are so accustomed to all sweetners in the commercial stuff. I get plain, lowfat yogurt and add fruit or sometimes just a drop of agave to sweeten. The great thing about getting the plain is that you are totally aware of how much fruit or honey, etc., you are adding.</p>
<p>Another vote for Greek yogurt. Fage is a common brand here, found in most supermarkets. I add a little granola, almonds, and berries (frozen or fresh, depending on the season) and that makes a very satisfying snack or light lunch. You don’t necessarily want the one with the fewest calories - some fat is good (I buy the 2% yogurt - it also comes full-fat and fat-free) as it keeps you feeling full for longer.</p>
<p>Try one of the Greek yogurt brands–Fage (no fat). The plain variety has about 120 calories for a small container (6 oz?). The non-fat yogurt varieties with fruit and honey add more calories. Another Greek brand I like is Oikos. I usually put a tablespoon of slivered almonds in my plain yogurt and a few berries (blueberries, strawberries,etc.). Kefir is good too, but like yogurt–look for the no-fat, plain variety if you want to cut calories.</p>
<p>The European yogurt is probably more “sour” or tangier because it is incubated longer. That is why I sometimes make my own; I prefer the tangier taste.</p>
<p>Re: The Greek yogurt. After reading several references to it here on CC, I took a look at the containers in the store. It cost more and had more calories. Can someone explain why it is better? I did note that it had a little bit more protein, but is there anything else that makes it so popular with the CC crowd? (I also didn’t like that I couldn’t get it in the really large containers, at least not at the store I usually shop at.)</p>
<p>I’ll chime in for Greek yogurt too. Fage is good, but I’ve recently been buying Chobani, which I like even better. The non-fat plain has 100 calories per 6 oz. container and a really rich, creamy taste. I drizzle a little honey on top to add sweetness.</p>
<p>Here in Seattle this local Greek yogurt brand seems to be very popular, but you have to watch out, there are some very high-fat yogurts among their offerings in addition to the low-fat ones!</p>
<p>The Chobani and Fage Greek yogurts are much thicker and creamier than regular yogurt. The taste is also less tangy or sour, so those who want to add something to sweeten them may find that they have to add a little less fruit, honey or whatever to improve the taste.</p>
<p>Greek yogurt also works much better in recipes than regular yogurt. I’ve found that substituting sour cream or mayo with regular yogurt in dips and other recipes makes the end result too runny. The Greek yogurt is so thick that it adds creaminess and body to recipes.</p>
<p>You can easily make your own Greek-style yogurt: just line a sieve with cheesecloth and pour regular yogurt in. Put in over a bowl and the whey will drain out. The result is a very thick yogurt.</p>
<p>I cheat… I buy big tubs of regular plain yogurt. I spoon the yogurt out of a hole on one side. The whey drains into that hole. I pour the whey into smoothies and use the top layer of thickened yogurt on my cereal. No waste that way. (Pun intentional.) (Sorry.)</p>
<p>I love Greek Gods yogurt! The fig yogurt is the best yogurt I ever tried, but you are quite right, Bunsen, it’s very high fat–15 grams for a 6-oz. container. I sometimes allow myself one container and try to stretch it out over three days. I have yogurt on my cereal almost every day. Right now I use the Greek Gods reduced fat vanilla-cinnamon-orange flavor, which is 6 grams of fat for a 6-oz.-container. I use half a container per day with my cereal.</p>
<p>My H uses Brown Cow blueberry cream-top every AM on his cereal and he eats the whole thing every day, also 6 grams of fat per 6-oz. container.</p>