Rambi, re: fruit & vanilla yogurt
All the commercially produced fruit & flavored yogurts have at least eight teaspoonfuls of sugar. I used to eat a lot of the stuff myself, before I learned that, when reading some health study or other. And I have found that making it yourself, by mixing plain yogurt with whole fruit and real juice, is much better. That way you can control the amount of sugar you consume.
If the whole fruit is really ripe, it will be sweet enough in itself, and you will not need to put any extra sugar in at all. I make vanilla yogurt by adding vanilla, a tiny bit of fruit juice, and a limited amount of sugar. (You need to blend it a little to keep the sugar from being too crunchy.)
I find that you can throw any fruit into plain yogurt, blend it, and it will taste fine. This is a great way, for example, to get rid of overlooked apples that have turned mushy. Or over-ripe bananas. Even dying cantaloupe.
I have stressed blueberries only because they have recently been proclaimed the No. 1 superfood, because of the anti-oxidant phytochemicals they contain. (Actually, prunes are just as rich in them, but it is hard to push prunes!)
Joan |
