What Makes a Great Low Fat Yogurt?
Part of a healthy diet and a great way to begin the day, low fat yogurt is also a versatile baking ingredient and a big player in Middle Eastern cuisine. Mix it with cereal, granola or raisins, use it to bake muffins and breads, or blend it with fruit and ice for a cool and creamy smoothie. High in protein and good for digestion, yogurt is also a dieter’s standby. When you get a craving for ice cream, try a bowl of yogurt instead—it’s just as smooth, filling and rich. Our chefs define high-quality refrigerated low fat yogurts as varying in color, but they should each resemble their natural fruit flavor and not be neon or enhanced-looking. Vanilla yogurt should be white as opposed to yellow and fruit yogurts should have some visible fruit pieces. Yogurt should have a moderate aroma with a complex aroma character that features natural fruit or vanilla, dairy, fermentation and lactic notes. It should not be simple, one-dimensional or have candied notes. Aroma off notes, which may include
