Ask The People Who Know

fat. Most supermarkets stock
low-fat yogurt.
Before the addition of fla-
vors, low-fat yogurt must
contain not less than 0.5
percent and not more than 2
percent milk fat and not less
than 8.25 percent of non-fat
milk solids. Non-fat yogurt,
before flavoring, must contain
less than 0.5 percent of milk
fat and not less than 8.25 per-
cent of non-fat milk solids.
Keeping all this in mind,
then, a typical off-the-shelf
8-ounce serving of non-fat
yogurt will have about 150
calories, 7 grams of protein,
33 grams of carbohydrates
and 0 grams of fat.
According to the American
Dairy Association, optional
ingredients permitted in
yogurt are:
• other dairy products such
as nonfat dry milk to increase
firmness;
• sweeteners such as sugar
and honey;
• flavorings, such as vanilla
or fruit-flavored extracts, fruit
preserves and purees;
• colorings;
• stabilizers for a firmer
texture.

Low-Fat Yogurt

Low-fat or nonfat yogurt
doesn't necessarily mean that
it's lower in calories than
yogurt made with whole
milk. As reported in the Oc-
tober 1988 issue of the "Tufts
University Diet and Nutri-
tion Letter," most low-fat and
nonfat yogurts get some extra
calories from the addition of
milk solids, which gives it a
higher calcium content than
many whole-milk yogurts.
And many of the lower-fat
varieties, as well . as the
regular yogurts, have a high
calorie count because of the
high sugar content in the
jam-like fillings.

Frozen Yogurts

There is great variety .
among frozen yogurts because
federal standards are not as
stringent for frozen yogurt as
for regular yogurt. Frozen
yogurts may be soft or hard,
and because regular yogurt
doesn't freeze well, sugar,
stabilizers and nonfat solids
are often added.
Hard-frozen yogurt is usu-
ally made and frozen in an ice
cream plant. It comes in a
variety of flavors and kinds,
such as yogurt on a stick, in
cones, cups and bars, and in
bulk.
Soft-frozen yogurts are most
often served in cones or as
sundaes with all toppings.
The yogurt craze is most ap-
parent in the frozen yogurt
stores that have sprung up in

many parts of the country,
and that are now a common
sight in suburban shopping
malls.
The Country's Best Yogurt
— T.C.B.Y. — opened a store in
West Bloomfield in Sugar
Tree Plaza. The store has
been open for a year and
manager, Kim Bratten, says
that business is great. "Peo-
ple know our frozen yogurt is
kosher, low in fat, and a great
substitue for dessert," says
Bratten.
The Yogurt Station located
in La Mirage shopping center
on Northwestern, Southfield,
sells soft, frozen Colombo
yogurt. "We opened for
business in September," says
Edward Hansen, manager,
"and the response has been
amazing. Chocolate is the
favorite flavor closely follow-
ed by vanilla and regular
with strawberries."
Retailers usually buy mixes
from dairy plants, then freeze
and serve the yogurt from a
soft-serve ice cream maker.
This type of dessert made
from low-fat yogurt is a great
alternative to ice cream,
which is high in fat and
calories. But dieters should be
aware that it's still laden
with calories.
"One 8-ounce serving of
yogurt is equal to one milk
and one fruit on the Weight
Watchers Diet program,"
explains Florine Mark, presi-
dent of the diet organization.
Nutrition writer Brody ad-
vises people not to fall into
the high calorie mode of an
already sweetened yogurt,
whether frozen or in a cup.
"Learn to like it as a food by
itself, not sweetened with
other fruit," says Brody. "If
you do consume flavored
yogurt, then think of it as a
dessert because it's high in
sugar. And for those that need
that little extra, take regular
nonfat yogurt and add your
own jam or fruit puree
without all the hidden sugar."

Yogurt Beverages

Yogurt drinks are available
in single-serving containers.
Many people make milk-
shakes by blending together
fruit, a cup of plain yogurt
and a few ice cubes.

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Cooking & Serving

Store yogurt in the re-
frigerator to maintain its
peak flavor for at least 10
days after the expiration date
stamped on the package. The
American Dairy Association
says that yogurt labeled
"heat treated" may be kept
longer.
Yogurt should not be frozen,
but a frozen dessert may be
prepared from yogurt by

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661-1000, ext. 266 .

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