Did you know that many frozen yogurts have the same live active cultures that are in regular yogurt? According to the National Yogurt Association (NYA) “The freezing process does not kill any significant amount of the cultures—in fact, during the freezing process the cultures go into a dormant state, but when eaten and returned to a warm temperature within the body, they again become active and are capable of providing all the benefits of cultures in a refrigerated yogurt product”. Check out their interesting set of FAQs on the Association’s webpage.
As mentioned in another yogurt post on my blog “live active cultures” such as Lactobacillus bulgaricus and Streptococcus thermophilus, are living organisms which change pasteurized milk to yogurt during fermentation. In addition, some yogurts contain Lactobacillus acidophilus, Bifidus cultures as well. These live active cultures are a hot topic in health research and show promising results in helping digestive function, boosting immunity, preventing osteoporosis and fighting cancer. However the NYA does warn that not all frozen yogurts are created equal, and states “To make sure that a frozen yogurt contains yogurt produced by traditional fermentation and has a significant amount of live and active cultures, look for the NYA Live & Active Cultures seal.” Luckily, many popular frozen yogurts chains such as Pinkberry do indeed carry the seal. So dig into a small cup with a healthy topping like fruit this summer and enjoy!
Friday, June 24, 2011
Friday, June 17, 2011
This works great as a spread for sandwiches or even a dip. Pairs nicely with my Baked Carrot Fries recipe!
½ cup nonfat Greek yogurt
¼ cup light mayo
a squeeze or two of fresh lemon
¼-1/2 teaspoon ground cumin
salt and pepper to taste, if desired
Add all of the above ingredients to a small bowl, mix well and serve. Refrigerate if not using immediately.
Makes 12 tablespoons 12 servings
Serving size 1 tablespoon Calories 20 Protein 1 g Carb 1 g Fiber 0 g Sugars 1 g Fat 1.5 g Saturated fat 0 g Sodium 45 mg
Friday, June 10, 2011
Move over calorie and fat laden banana bread (well except for my BANANA bread recipe) there is a new healthier banana nut breakfast bread concoction in town! And it takes WAY less time to make too!
One bagel thin (I used Thomas brand), if you are on a gluten free diet use ½ gluten free bagel , (such as Udi’s) sliced thin
1 tablespoon reduced fat cream cheese
1/3 of a medium banana (preferably over ripe)
1 tablespoon of chopped nuts (walnuts, slivered almonds work well)
Toast the bagel to desired doneness. Meanwhile mash the banana very well in a small bowl. Add the cream cheese and mix well. Spread the banana cream cheese mixture on the bagel, sprinkle with nuts and serve.
Makes 1 serving
Serving size: 1 bagel with all of the cream cheese topping and nuts Calories 215 Protein 7 g Carb 36 g Fiber 6 g Sugars 9 g Fat 7 g saturated fat 1.5 g Sodium280 mg (calorie s and carb will be slightly higher with gluten-free bagel)
Wednesday, June 1, 2011
A quick and easy great summer smoothie recipe, non-dairy, gluten free and low in fat too!
1.5 cup frozen watermelon cubes
1 cup unsweetened almond milk (Almond Breeze)
1.5 teaspoons honey
Put 1 cup of the watermelon cubes and 1 cup of the almond milk in a blender and blend on high speed until a smooth slush forms. Add the rest of the watermelon and the honey, blend for another 30 seconds or so, pour and serve!
Makes 1 serving
Serving size: 1 smoothie (whole recipe) Calories 130 Protein 2 g Carb 25 g Fiber 2 g Sugars 20 g Fat 3.5 g Saturated fat 0 g Sodium 180 mg