Yogurt – the latest food trend

February 1, 2010

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’.



Cinzia Cuneo
Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

Leave a Reply

Your email address will not be published.

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.