Originally published in Journal de Montréal on August 19, 2006.
Yogurt is prepared from milk that is fermented by lactic bacteria. It’s an excellent source of calcium that contributes to the formation and maintenance of healthy teeth and bones.
Yogurt turns out to be more digestible than milk and is better tolerated by those suffering from lactose intolerance. Yogurt is mostly consumed as a quick dessert or as a nutritional snack, but it can also be included in a variety of recipes, both sweet and savory. It can replace cream or mayonnaise in vinaigrettes and dips, thus reducing their fat content, or it can be added to soups to bring out the flavour.
So give it the attention it deserves in your menus! I’m recommending it to you in a delicious Greek appetizer made with yogurt, called ‘tsatsiki’.