What is in that Yogurt?

I have finally found a yogurt worth eating!  Yeah!

Until recently, I rarely bought yogurt–and shuddered at the thought of having to sift through all the different brands at the store.
It seems that they are all “low-fat”, “no-fat”, “sugar free”, “low sugar”, “pro biotic this” and “added that”…you get the point.  It has been virtually impossible to find JUST yogurt.  No crap, no aspartame, no additives or preservatives.  Just yogurt.  (What’s in your yogurt anyway?)
I don’t mind the fruit, in fact I don’t even mind the added sugar so much, but I can’t handle all the chemically derived additives that end up in the yogurt.
(..which by the way, if  you have not had REAL yogurt, you won’t know, but most of the store bought stuff doesn’t even taste like yogurt, look like yogurt or feel like yogurt in your mouth–the same can be said of  Sour Cream…but I digress…)

So, let me share my revelation with you.  Liberte–an artisan yogurt made in Montreal.  No additives, no preservatives, no crap–JUST yogurt and all the goodness that a cultured dairy product has to offer.  So delicious, so rich–good enough for dessert and you don’t even have to feel guilty. Amazing!

(…as a side note, Western Dairy, a partner of Liberte-located just outside of Toronto-has the most delicious Sour Cream…a topic for another day)

I love to eat it it this way–for breakfast or dessert!

Yogurt Berry Cups (make as many of these as you need–maybe keep a little extra, you might just want seconds!)

Lemon Liberte Yogurt, stirred well
Fresh Blueberries or Raspberries
Granola or Roasted Pecans

Layer berries, yogurt and topping. Repeat. Enjoy!

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3 Responses to “What is in that Yogurt?

  • You might like the Liberte Greek yogurt as well. It’s low-fat, but just because of the milk used, I believe. It has an incredible 20g of protein per serving. Mix with some fatty nuts and even a touch of chocolate, and I’m sure you’ll like it. (It is tart – but give it a chance)

  • And it’s easy to make your own yogurt, too! I make 4 litres every week and a half or so. Once you get the hang of the technique, it’s super-easy.

    AB loved your lentil-mushroom dish last night, by the way. I will have to get the recipe!

  • Thanks for your comments guys…

    Tim–I have been eyeing up that Greek Yogurt,I think I might have to give it a go!

    Carrie, She had 2 plates full 🙂 Such a joy to have an exuberant eater over! She is a doll!
    ~ it was Mushroom Barley Casserole-listed on the search (make sure you add the extra details from the 2nd post “ever evolving”…)

    …have considered the making yogurt, but with only 3 of us(and the other 2 not being Yogurt enthusiasts), I don’t think we could eat it fast enough…Can you make a smaller batch?

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