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Almond or Soy Yogurt

2 Reviews
50% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

Brining : 30 min Preparation : 5 min
40 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

2 cups soy yogurt 500 g
2 tsp olive oil 10 mL
1 tsp lemon juice, freshly squeezed [optional]

Before you start

Equipment: A nut milk bag (made from fine nylon) purchased at a health food store or a cheesecloth-covered strainer.

Method

  1. Pour yogurt into a milk bag and attach the bag over a large bowl. Or: pour yogurt onto the cheesecloth covering a strainer placed above a bowl. Cover the strainer with a plate.
  2. Let it drain at room temperature until desired consistency.
  3. Add olive oil and lemon juice to the cream, whip.
  4. Use immediately for cooking or store the cream in a container in the refrigerator.

Nutrition Facts Table

per 1 Serving (40g)

Amount

% Daily Value

Calories

40

Fat

2 g

2 %

Saturated 0.2 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

4 g

1 %

Fibre

0 g

1 %

Sugars

2 g

Protein

1 g

Vitamin A

0 %

Vitamin C

10 %

Calcium

8 %

Iron

2 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : ¼ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Saturated Fat, Trans Fat
Low  :
Calories, Fat, Sodium
Source of  :
Calcium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Fats 0

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Members' Reviews

2 Reviews (2 with rating only ) 50% would make this recipe again

This recipe is in the following categories

Sauces & Dips | Vegan | Low Saturated Fat | Vegetarian | Kosher | Low Sodium | Low Calorie | Low Cholesterol | Low Fat | Halal