Light nonfat yogurt Calories

Light nonfat yogurt is usually not strained, while Greek yogurt is strained to remove some whey and make it thicker. Both can be nonfat, but Greek yogurt generally has a denser texture and a more concentrated taste.

Yes, light nonfat yogurt works in dips, marinades, dressings, and some baked goods. For hot sauces or soups, stir it in off the heat or temper it with a little warm liquid first to help prevent curdling.

Light nonfat yogurt can release whey, the thin liquid that separates from the thicker yogurt, especially after sitting undisturbed. Stir it back in, or strain the yogurt in the refrigerator if you need a thicker texture for a recipe.

Yes, light nonfat yogurt can replace sour cream in dips, dressings, and as a topping. It tastes tangier and is thinner, so strain it first when a recipe needs the thicker consistency of sour cream.

Yes, you can freeze light nonfat yogurt, but thawing often makes it grainy or separated. Freeze it in small portions for smoothies or cooked dishes, then stir it well after thawing rather than expecting the original smooth texture.

It may contain live cultures if it has not been heat-treated after fermentation. The presence of yogurt cultures does not mean every product has the same strains or amounts, so look for a live-culture statement on the package.

Some people with lactose intolerance tolerate yogurt better than milk because its live cultures help break down some lactose, but tolerance varies. Start with a small amount or choose a lactose-free yogurt if ordinary yogurt causes symptoms.

Discard light nonfat yogurt if you see mold, unusual discoloration, a swollen container, or a distinctly unpleasant smell. A small amount of clear whey on top is common and does not by itself mean the yogurt has spoiled.

Yes, light nonfat yogurt can replace full-fat yogurt in many cakes, muffins, and quick breads, though the result may be less tender or rich. Use the same amount and avoid overmixing the batter to help keep the texture soft.