It usually means no added sugar, but coconut milk and MCT oil can add a half to a full day’s saturated fat. Processed chicory root fiber (aka inulin) is in lower-sugar protein shakes like Koia Protein and Iconic (and in some yogurt ones like Chobani). Special K Protein, Fairlife, and some others add low-calorie sweeteners like sucralose and acesulfame potassium, which we rate as “Avoid” (see ). Honorable Mentions Evolve, Koia Protein, Owyn, and Silk Ultra Original have just 1 tsp. Naked’s same-size Chocolate and Vanilla Protein almondmilk smoothies hit 46 grams (11 tsp.)-just 1 teaspoon shy of a day’s max! Milkshake in disguise? “Protein” is a health halo that sells sugar-loaded drinks like Bolthouse Protein Plus, with up to 23 to 37 grams (5½ to 9 tsp.) of added sugar per 15.2 oz.
And since it’s dairy-free (and unfortified), there’s little calcium or potassium. But with 4½ grams of saturated fat per cup-more than our two-gram limit-it’s close to a whole-milk yogurt drink. And taste-wise, it’s a convincing dairy dupe. Siggi’s Plant-Based Probiotic Coconut Drink has 8 grams of (pea) protein-rare in the cultured plant-based aisle. Looking for plant-based smoothies? We didn’t find any Best Bites or Honorable Mentions. (For more on probiotics in yogurt, see our guide to yogurt.) Siggi’s Probiotic Drinkable Nonfat Yogurt. Like kefir, it’s a yummy, tangy winner for dairy drinkers.None top our added-sugar limit of 9 grams (2 teaspoons) per 8 oz. All of Lifeway’s 0% and 1% kefirs get either Best Bites (plain) or Honorable Mentions (flavored). Lifeway Kefir. The “champagne of dairy” tastes like a pleasantly tangy sip of yogurt.Chobani Complete Shake. The super thick, creamy Best Bite has 25 grams of protein, 25 percent of a day’s calcium, and 10 percent of a day’s potassium, all for only 200-or-so calories per 10 oz.Indulge in moderation (or not - I have zero moderation when it comes to ice cream).Cultured dairy drinks don’t have much fruit, but they do deliver a smoothie with calcium and potassium in one easy pour. That doesn't mean you shouldn't indulge, but I'm not going to pretend like it's any healthier than a bowl of ice cream. A lot of people think of frozen yogurt as something healthy, but it really isn't. This recipe doesn't have any extra sugar, because we are using very sugary jam. When making frozen yogurt or ice cream, it is important to get enough fat into the mixture, so because yogurt usually doesn't contain that much fat, it is important to add a bit more so that when your mixture freezes you don't get an unpleasant mouthfeel. While full fat yogurt, and heavy cream might require you to make an extra purchase, they are staples in my fridge. I'll link to the ice cream maker I use if you're in the market for one. I think you can put your mixture in a container and remember to stir it up every hour or so until you like the consistency. I used an ice cream maker, because I have one that I love, but there are methods out there for freezing ice cream without one. One problem with my love of making jam is that I have now made so much more than I or my family can ever eat! I have given some away, but I am still left with quite a backlog, so I've been trying to think of different ways to use it all up. If you are going to do something like this, it is very important hat you make sure you follow the protocols to keep whoever is eating your preserves safe from botulism and other issues. Marisa McLellan's Food In Jars was my gateway to creative preserving, while still keeping all the guidelines for safe food preservation in the forefront. I like to add unexpected herbs, or combine flavours you might not have thought of. There's just something about commingling the different flavours that I really enjoy. While Frozen yogurt might not strike you as a "use up what you already have" type of recipe, the key ingredient here is jam or preserves, and I have quite a bit of that from the past canning season to use up!
#FORAGERS YOGURT SERIES#
I am getting to the point where the garden is coming to life, and I am harvesting quite a few wild plants so the recipes here are going to start to focus on more seasonal ingredients, but I wanted to post one more recipe to my Meals from the Pantry series before fully switching gears.
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