Top 5 Teas That Help You Lose Weight

People, especially women, are crazy about losing weight by all means. They put their body through tough diets and spend hundreds on bogus miracle products, without realizing that there is a much simple and healthy option for losing weight – drinking tea.

Although not every tea type will help you lose weight, there are some types that can drastically help. Here are the top 5 tea types that will go to work on your body and help you achieve good results regarding weight loss.

Green Tea. Green tea is recognized as the absolute best weight loss beverage. This tea is rich in antioxidants and catechins, which help the liver to better process fat cells and decrease the levels of stored body fats. Together with caffeine, these substances also work to suppress your appetite and make you feel full longer.

Oolong Tea. This type of beverage is filled with potent antioxidants that will help boost your metabolism, which means this tea also helps the body burn fat cells more quickly and effectively. Also, in this type of beverage, there is caffeine, which is known to speed your metabolism to help you reach your desired weight loss goal much quicker. Oolong tea will also stabilize blood sugar levels, which means craving fewer sweets and feel more balanced and satisfied.

Yerbe Mate. This is a herbal tea specific to South America and it contains some particles that are said to stimulate substances in your body, which leads to faster burning of fats and calories. This tea also suppresses your appetite, as it slows the digestion process. Yerbe Mate also acts as a stimulant, so you are recommended to drink it only during the day or it might interrupt your sleep.

China Black Tea. Also known by the name of Pu-Erh, this type of tea is a delicacy in China. This herb is naturally fermented and the more it is aged, the better it tastes. China Black tea contains special enzymes that have been proven to decompose fat cells effectively.

White Tea. This type of tea slows the body’s ability to retain fats from the food you consume. Drinking White tea helps burn existing fat as well as prevent the storage of new fat, reducing the body’s overall weight.

You can enjoy any of these tea types exactly as you wish, but you might consider drinking it in such manner that it does not lose its natural flavor. You can add sugar, cream or honey to your cup, or opt for the natural way, without any additives.

Keeping the healthy Properties of these Tea Types

Of course, if your goal is to lose weight drinking tea, you should consume it with as few additives as possible for the best results. In its natural form, tea does not contain any calories, so this is definitely the best way to drink it for your weight loss plan.

You can drink these teas every day without dread, as they taste very good. These teas are a wonderful option for losing weight and are much healthier in comparison to other methods of losing weight.

Which of the above named teas do you think tastes the best?

Which is best for a picky palate?

My Favorite Easy and Healthy Recipes for Summer Pies

Summer is the season for parties, picnics, and cookouts, but that doesn’t mean your plans for healthy eating need to go on the back burner until September. We may be secretly high-fiving ourselves for resisting the chips, cheesy dips, and burgers, but then comes dessert. Don’t you deserve a little sweet treat after eating carefully all day? Yes, you do!

The trick is to watch out for those store-bought treats that may be loaded with tons of extra sugar, chemicals and preservatives. Why not bring dessert to your next party so you can control the choices and amount of sugar. These 2 recipes are so simple, easy to make, and delicious that you’ll be the star of the party. Plus, they are so easy you can get your kids to make them for you!

Mixed Fruit Berry Tart

Whether you pick your own fruit or buy some fruit at your local market, this tart is a winner. Plus, by using a single crust instead of a double crust you are already slashing the number of calories in this tasty treat. Make dessert preparation even easier by using a pre-made crust. Many good quality whole wheat and granola pre-made crusts are available. This recipe is so easy you just mix, pour, and bake!

Mix together in a large bowl and let sit 10 minutes:

4 cups fresh fruit of your choice (Choose one or a combination of your favorites – strawberries, blueberries, blackberries, raspberries, apples)

1/4 to 1/2 cup of sugar (or your favorite sweetener – such as honey, raw honey, agave nectar)

note: fresh sweet fruit doesn’t need a lot of added sugar so start with 1/4 cup, mix, taste, and decide if you want to add a little more sugar.

1/4 cup minute tapioca (or your favorite thickener – such as cornstarch, arrowroot)

note: I like to use 2 tablespoons tapioca and 2 tablespoons chia to thicken the pie filling and give it a nutritional boost.

Pour ingredients into you pie crust, cover with foil, and bake for about 60 minutes at 350 degrees (place pie tin on a baking sheet to avoid a messy cleanup if fruit bubbles up). Remove foil and bake for another 5-10 minutes. Cool and Enjoy!

Key Lime Pie

Yes, I know. You can’t really call Key Lime Pie a healthy dessert, but sometimes I just need to have a slice. What I discovered was I no longer even like the taste of the restaurant and store-bought pies. They are so loaded with extra sugar that you can’t even enjoy the key lime flavor. On top of that, many store-bought pies contain between 3,000 to 5,000 calories. The per serving calorie count divides that by 8 (about 375-625 calories per slice), but not everyone is cutting a pie up into 8 small portions. In reality, most of us are probably eating a slice containing about 1,000 calories.

What if you could make a simple homemade Key Lime Pie with a fraction of the calories and tremendous flavor. Even better, it only takes 5 steps (Really only 3 action steps including measuring, whisking, and pouring).

Purchase a good quality graham cracker crust (no high fructose corn syrup!)

Whisk together 1 (14 oz) can sweetened condensed milk and 4 egg yolks (takes about 1 minute by hand)

Add 1/2 cup fresh or bottled Key Lime juice and whisk (takes about 1 minute for mixture to slightly thicken)

Pour filling into crust and bake at 350 degrees for 15 minutes.

Cool pie completely on rack then chill for 8 hours in the refrigerator.

Personally, I find the hardest part is waiting 8 hours to let the pie set! This pie tastes so good, you don’t even need to add extra cream for a topping. A few sliced limes on top for garnish give your pie a professional look.

So the next time you go to a party and want to bring an easy homemade dessert that will knock everyone’s socks off, try one of these recipes. Stay in control of the calories and ingredients by knowing what you are eating. You can still eat healthy and allow yourself to indulge once in a while. Healthy living is all about finding the right balance that works for you.

Mushroom Nutritional Facts

It’s a sad fact of life that today, much of the information we read relating to various forms of foodstuffs is actually oriented towards warning us of the dangers of one thing or another.

Cholesterol, fats, sugars, salt, additives, preservatives, prions – the list sometimes appears to be endless.

That’s why it’s a very pleasant change to start thinking and reading about mushrooms and mushroom nutritional facts.

To begin with, it’s really great to notice just how free of ‘bad things’ mushrooms are. They have virtually no cholesterol or harmful fats and providing you select your mushrooms from a reputable provider or grow them yourself, you should be able to be fairly sure that they will also be free of any form of harmful artificial additives and preservatives.

Of course, saying something should be eaten just because it won’t actually do you harm is rather a case of damning by a faint praise. It’s also not something you need to do with mushrooms because they are really a wondrous foodstuff, being incredibly full of beneficial properties.

It’s usually around about this point when speaking of mushroom nutritional fact sand their benefits that some cynic will say something like “ah but what about poisonous mushrooms? “.

For a start, this just isn’t going to be an issue with cultivated mushrooms. It only arises with wild mushrooms and even there, if you know what you’re doing and are an expert in wild mushroom identification, it really shouldn’t be an issue. The vast majority of problems arise with amateurs who simply don’t know what they’re doing or very occasionally,a more experienced person who makes a mistake picking wild mushrooms.

Cultivated mushrooms purchased from reliable suppliers are potentially extremely good for you and here’s why:

1. They are rich in anti-oxidants. These are the compounds that help to dispose of ‘free radical’ molecules in the body. Free radicals are now known to have a potentially dangerous effect by damaging cellular structures. That can be a contributory factor towards some types of cancer.

2. Mushrooms are rich in vitamins B and D. Both of these vitamins are absolutely essential in helping the body to function optimally.

3. There are very rich in dietary fibre, with all the benefits of that for your digestive system.

4. They also contain a number of things, including Selenium, which help to stimulate your immune system. That’s beneficial in helping to fight viral infections as well as some forms of cancer.

It hopefully goes without saying that in addition to all these impressive mushroom nutritional facts, it should be remembered that they are also delicious to eat – particularly when prepared as part of an expert recipe. You can find many such recipes on the Internet.

The bottom line here is pretty clear.

It’s arguably the case that we should all be eating a lot more beneficial foodstuffs like mushrooms and rather less of other types of food, such as those high in saturated fats, salt and artificial preservatives.
At one time, the potential health and well being benefits of mushrooms and the associated mushroom nutritional facts were disputed. That’s typically no longer the case and they are now being described more commonly as a form of ‘super food’!

Green Tea – Much More Than a Drink

Green tea is the most consumed tea in Japan and China, containing only 5% to 10% of caffeine per cup. To avoid becoming bitter in its preparation should not be used boiling water, but below the boiling point or even cold, if you prefer. Green tea is one of the most powerful antioxidants that are known, protecting the body from free radicals if consumed regularly. Furthermore it has detoxifying, digestive and diuretic effects.

Flavoring.

Combining the finest green teas with flowers, fruit and healing herbals, provides an absolutely delightful experience of tea offering different taste, textures and variety experiences, to entice people to drink tea more often.

Jasmine – The exotic aroma of jasmine combined with the green tea scent gives you a drink that is a true blessing to the smell and taste.

Japanese Cherry – One other alternative is the combination with Japanese cherry, that gives it a slightly sweet aftertaste very sophisticated and exotic.

How to Enjoy.

Enjoy drinking green tea, hot or cold, in any occasion, all year-long. It’s full of vitality and goes well combined with a meal, or at the end of a good meal relaxing and enjoying in the company of friends, or by itself, at work or in relaxing moments of the day, or cold on hot summer days.

How to prepare.

Be an expert and prepare your tea with art. In order to enjoy all properties and flavor follow this tips:

� The secrets of a good tea is also the water. Use filtered or bottled water

� When preparing green tea, turn off the heat once the water starts boiling to prevent “cooking” the delicate tea leaves.

� Use a teaspoon as measure – one per cup.

� Place the heated water over the tea on a teapot and let it infuse to taste between 3 to 5 minutes – use a strainer for the leaves, preferably acrylic.

� Pour the tea into a cup and let it rest for a while.

� Enjoy the colours, the complexity of the aromas.

Cooking with tea.

The tea will like to know, is not only to be consumed as a beverage. You can make ice cream, soft drinks, cakes or even use it as a spice in your cooking. Enrich your dishes, surprise with your culinary skills, offer your friends and family meals of different flavor and always, always healthy.

The ritual

A cup of tea is more than a drink. It caresses the senses, stimulates the mind and promotes friendship and companion.

No other beverage has the beneficial effects of tea.

Explore new flavors and aromas and discover ways to drink tea and protect yourself with the benefits associated with the green tea consumption.

Homemade Soups- How Do I Make Soups for Diabetics

For millions of people, canned soup just doesn’t cut it. This is especially true for those that are looking at sticking to a diet that is well enough for diabetics. When you or someone you know has this disease, eating a variety of foods will be difficult, especially when they are loaded with sugars and salt. Finding a good mix and balance of food can be rough, but it’s not an impossible task. In fact, you will find that there are a variety of different things that you can do, including learn how to make diabetic soups to make sure that all is well with nutritional content. The following steps will help you deliver on the promise of great flavor, without worry.

Ditch The Bullion Cube

The first thing that people reach for when they are making a soup base is bouillon cube. This is not a good thing to go with, as it can be full of salt, and even MSG. It’s far better to seek out a different solution, including no sodium chicken or vegetable stock to utilize in your soup creations. You’ll want to ensure that it’s 100% organic as well, and look carefully at the ingredients for any added sugars or anything that could cause the caloric intake to rise exponentially. You’ll want to stick to this starting point, unless you’re going to use a great deal of water and season soups on your own, without the help of salt that is in the stock.

Vegetables Fill Out Soup

When you’re creating soup, especially for those that have diabetes, make sure that you look into adding many vegetables. Vegetables, legumes, and more can add filler to any meal and without added sugars. You’ll have to be careful to select your mix carefully because not all of the items in your grocery store’s produce department will taste good together. Seeking out solutions that will taste good is tough, but it’s not impossible. Finding a balance is all about what you want the end result to taste like, and what flavor profiles you want to add.

Lean Meats, No Fat

Look into adding meats that are lean, and have no fat. If you’re going to use chicken, for example, avoid adding the skin and try to utilize breast meat. It’s important to not add too much meat that has a high cholesterol or fat content. That could mean that you need to add only leaner cuts, and perhaps skip out on meats together. Be selective with the type of meat you’re going to utilize if you are going to make soups in this category.

When in doubt, look for filling options like chili, stews, and even purees that can be very filling in the end. The process of learning how to make soup for diabetics is not difficult, as much as it is time consuming. You’ll want to avoid canned solutions, or anything that has too much reliance on salt, sugar, and other elements that will not be good for the body. Nutrition matters greatly here, so keep a look out for labels and different additions that you’re going to put into your mix.

Coffee Makes the World Go Round

Have you ever thought about why there are different kinds of coffee in the world and why coffee in different places taste differently? For example, an Original, well-blended coffee mixture is smooth and tastes just right, as it is perfect for the Filipino tongue, but what about other kinds of coffee in the world?

Factors that affect the way coffee tastes

The way it is grown actually has a big impact on its taste. It is said that the best tasting coffee in the world are those that are grown in locations with high altitude. Those countries that are close to the equator, such as the Philippines, are the best places to grow coffee. Aside from that, other factors include:

The kind or variety of the bean
The type of soil on which the plant has grown
The kind of weather where the plant is, in particular, the amount of sunshine and rain. This is why tropical countries are great for growing the plant’s beans because there is a balanced amount of sun and rain.

And that’s why the United States does not produce Coffee. In fact, Hawaii is the only state that is able to grow it because of its tropical weather! And that’s why this addictive drink ingredient is considered as sort of a delicacy in Hawaii.

Here, there and everywhere

Here are some interesting facts about coffee from different parts of the world:

Brazilian Coffee is known for being mild and warm-bodied and come from the biggest coffee farms in the world.
Hawaiian Coffee grows around the Mount Loa Volcano in Kona, the largest island in Hawaii. It is full of aroma and very delicious.
Mexico is also known as one of the biggest producers of coffee in the world. Mexican coffee is often sharp and very strong-smelling.
Coffee in Puerto Rico is known for being fruity. Now, that really says something about the colorful life in the Caribbean!
Guatemalan beans is perfect for Chocolate lovers. Why? Because it has a distinct, rich chocolatey taste that those with sweet tooth will certainly love.
Yemeni beans tastes particularly like Mocha. This is because it has been combined with coffee grown in the island of Java. And yep, that’s where the name Coffee Java came from.
Indonesian Coffee is smooth but full-bodied, which is a result of their damp and warm climate.

No Escaping from Coffee

The fact that there are different varieties of coffee in the world proves that there’s a big world of coffee out there-and that you should at least try these different types of coffee at least once in your life. It’ll be an experience worth making.

7 Tips for Chocolate Factories to Get Certified

Chocolate factories are usually subjects of constant quality and hygiene testing. Some of them pass the test and are handled official certificates proving their well management. Certified factories proud themselves with this title that makes them trustworthy. To acquire these certifications, chocolate factories in the Middle East should start decreasing possibilities of future issues by going back to the beginning with a suitable infrastructure design:

Building: Minimizing the challenge of external hazards (insects, dust, soil… ) by inspecting the building for pest access, soil and dust. A lot of insects are known for being attracted by sweets. Forbidding them to reach the chocolate by closing all possible accesses keeps away microbes and bacteria. Getting rid of dust and soil repels unwelcome creatures from entering the factory.

Process Line: Controlling the movement of raw materials to avoid the combination with cleaning products. The best solution is to have two entrances far away from each other: one for the raw materials, and the other for the chemicals. This would maintain a good quality away from infections and proves an efficient manufacturing.

Ventilations and air flow: Regulating temperature and humidity that suit the chocolate. It must always remain away from humidity and on a temperature between 17C – 20C to prevent it from melting. Messing with that will result in damaged chocolate. An automatic ventilation system can conserve the perfect conditions when employees leave the factory.

Equipment: Optimizing the machines used for production to prevent residues from corrupting the coming products. Doing so, decreases the cleaning time in favor of chocolate production. In other terms, the time spent to remove the residues from the equipment, will be replaced to make chocolate instead.

Services: Managing the availability of potable water, electricity, gazes and other supplies at all time. An absence of one of these services might lead to a defection of a whole product batch. For example, an electricity cut will prevent the machines from working, and keep the chocolate under inappropriate situations that might damage the product.

Waste disposal: Keeping waste disposal areas away from edible products. Separating them will result in a low risk of chocolate contamination. It also lowers the potential of odors that attracts pests. The most appropriate idea would be having two different blocks disconnecting the edible products from the waste.

Medical screening: Testing medically all employees to warn the management of any possible infectious disease. During the hiring procedure, all candidates must be subjects of a full medical exam. All the personnel must take care of their own health, not to affect others’ and contaminate the chocolates. Any sign of trouble must be directly reported to the medical staff.

Implementing these procedures grants the chocolate factory certifications for quality, health and safety management systems. The administration should aim on obtaining these certifications as they give a good reputation for the business. The customers will be reassured that the factory is responsible and cares about their health.

Scandinavia – Home of the World’s Most Healthy Food

Why are foodies all over the world falling in love with Denmark and the Nordic cuisine?

The recent wave within the Nordic kitchen primarily originates from the kingdom of Denmark. Nevertheless, Denmark is mainly known as the country of fairytales, H.C Andersen, The Little Mermaid, and a high standard of living. However, recently Denmark has been known as home to some of the world’s best restaurants such as NOMA. It is also known as Scandinavia’s food capital and features some of the best chefs in the world in it’s more than fourteen Michelin starred restaurants.

But what is the Nordic kitchen all about? The Nordic gastronomes are first and foremost raving about exploring the history and ancestry of the authentic Nordic food aging back to the times of the Vikings; traditional dishes that has traveled through generations and made their way into the modern Nordic kitchen.

The Nordic ways of cooking are about doing research to extract some of the best and freshest ingredients available. It is about discovering new ways of mixing and matching the traditional ingredients that will yield the best taste. Nature has it’s own space in the Nordic households and to the Danish chefs, that is what the Nordic Kitchen is all about. The cooking is kept simple, seasonal and tasty. People should be able to prepare the dishes themselves in their homes and perhaps this it one of the reasons why the Danes has been known to be the happiest people in the World.

On top of that, Denmark also hosts some of the best international food sites about the Nordic kitchen, at which you can find numerous healthy dinner recipes from the Nordic countries, but the most famous ambassador for the new Nordic kitchen is Noma, which has been awarded the best restaurant in the world in 2011, 2012 and 2014. However, in recent times several new restaurants serving Nordic food have entered the stage, and now all the Nordic capitals are considered havens for gastronomes looking for a new adventure. One of the more popular dishes is the nordic carrot cake recipe based on pure organic ingredients.

The recent Nordic gourmet wave is here to stay and if you are ever in Copenhagen, you will have plenty of opportunity to experience why by yourself. Here is a list of the five most well known restaurants in Copenhagen serving Nordic Food:

1) Noma – Strandgade 93, 1401 – Copenhagen

2) Amass – Refshalevej 153, 1432 – Copenhagen

3) Krog’s Fish Restaurant – Gammel Strand 38, 1202 – Copenhagen

4) H�st – N�rre Farimagsgade 41, 1364 – Copenhagen

5) Torvehallerne – Frederiksborggade 21, 1360 – Copenhagen

How To Make A Flat White Coffee

Flat White has been appearing in our coffee shops over the last couple of years and seems to be growing in popularity. So what is it exactly?

It’s an espresso-based drink from Australia (but perfected in New Zealand), currently spreading around the world and becoming particularly popular in the US. This is surprising as many Americans are used to Starbucks-style coffee which can taste harsh to the European and Australian palate, but it seems the Americans are coming round!

Flat White

There are several things about the flat white that are in sharp contrast to Starbucks coffee. First is the rich and velvety texture of the flat white, and the second being the size of the serving, typically a 5.5fl.oz cup rather than the 20oz monsters served in some outlets. However, they say sometimes it’s quality that is more important that quantity, and this is a perfect example. The massive ‘venti’ drinks can be like drinking a pint of hot coffee-flavoured milk (this is exactly what it is after all), whereas the flat white is a far more subtle balance of smooth milk and coffee blended together.

So how do I make a flat white?

You’ll need the following ingredients. Please beware of substituting any of these or skipping parts that you don’t think are important – the flat white is a subtle drink and needs to be made properly to avoid it tasting just like any other coffee.

Use good quality fresh coffee beans, not roasted too dark (unless you have a strong preference otherwise). Something like a Lavazza Super Crema or an equivalent Illy / Segafredo will be just right. Avoid using cheap beans or anything that has been sitting around for a while, it will ruin the finished drink.

Grind the coffee beans to espresso grind just before making your flat white.

Heat a 165ml ceramic coffee cup – this doesn’t have to be exact but refrain from using anything that’s very much bigger or smaller if at all possible.

Make a double shot of espresso, avoiding over extraction which wil result in a more bitter flavour. If you’re using a traditional espresso machine, make your espresso on the strong side. If you’re using a capsule or pod machine such as a Lavazza Modo Mio, then limit the amount of water dispensed slightly more than you normally would.

Whole milk. Please don’t use semi skimmed or skimmed milk, it simply won’t work! If you’re on a diet, then avoid flat whites and stick with a skinny cappuccino.

Milk. This part is arguably the most important and is what differentiates a flat white from other milky coffees. The perfect milk for a flat white should not have any of the dry foam on top of it that is typical for making a caffe latte or cappuccino. The term used for what you do to the milk is “stretching”. This is achieved by keeping the tip of the steaming wand slightly lower into the milk than usual so as not to break the surface of the milk at all. Your aim is not to introduce air into the milk. The heating of the milk and circulation of the milk in the frothing jug will result in the milk becoming stretched. The volume should more than double in size and the milk should appear somewhat glassy and shiny when done. The milk should be heated to approximately 60� C / 140� F.

If you are using a coffee machine at home that doesn’t foam milk, don’t worry. An alternative is to use a hand-held electric milk frother, though the same principle still applies – make sure you don’t break the surface of the milk, and if necessary fold the milk at the end.

If you’ve got it right first time, your milk will have no dry foam on the top. Once you’ve got your milk ready, pull your espresso. Just before pouring the milk, bang the bottom of the milk jug onto a towel or cloth on your work surface to break any large air bubbles in the milk, and swirl the jug round a couple of times. Gently and carefully pour the milk into the espresso so that the crema from the coffee sits on top of the milk.

If you’ve done this and ended up with silky milk in your cup with a crema on top, then congratulations, you’ve just made a flat white! Like most things, practice makes perfect so the more you make this, the more you will refine your technique. It won’t be long before you’re making them without thinking about it, and then you can start getting clever with latte art if you want to really show off!

If you’ve never seen latte art stencils before, ours look at our range – they’re a great investment and last pretty much forever.

What Can You Make With Yogurt

While good on its own, yogurt makes a useful ingredient in the kitchen. With the exception of a decreased sugar content and a higher acidity, yogurt may serve as a replacement for milk in many instances. Replacing milk with yogurt, allows those with lactose intolerance to enjoy foods they otherwise wouldn’t be able to.

Yogurt in Sauces around the World

The proteins in yogurt act differently than those found in milk. Pasteurizing milk, prior to making yogurt, results in proteins that do not curd and that hold water better. Both make for a smoother texture to yogurt; which makes great sauces.

A large percentage of India’s population is vegetarian, and yogurt holds an important place in Indian cuisine. In addition to lentils and beans, yogurt provides an important source of protein for the populace. India sees the use of yogurt in sauces often. Each region in India has its own way of cooking kadhi, yogurt-based curry.
Punjabi kadhi is made with ginger, garlic, coriander, turmeric, cumin, and garam masala and famously contains pakodas, fried chickpea flour dumplings.
Greek cuisine takes advantage of yogurt by combining it with cucumber and garlic to produce tzatziki. which is frequently used over gyros or as a dip for pita bread.
Turkey has an equivalent sauce called cacik.

Yogurt in Desserts

In the southern states of India, it’s not uncommon to see a mix of sweetened yogurt and rice at the end of the meal. The dish is used to cool the tongue after consuming spicy foods, and cool the body from the hot and humid climates.

In Greece, yogurt is eaten with nuts and honey for a sweet snack.

Replacing milk or cream with a yogurt alternative is oftentimes a beneficial solution for sugar-sensitive individuals. The overall flavor and creamy texture is preserved with the exchange from milk to yogurt. Frozen yogurt is a popular treat to replace ice cream.

Yogurt On-The-Go

Additionally, yogurt is often sold in single servings as a highly nutritious snack, or meal on-the-go. It contains a great number of vitamins that snacking can sometimes leave out of the diet. It also offers a balance of protein, fat, and carbohydrates. For these reasons, yogurt makes a fine substitute for meals, as well as a bridge between them. The addition of fruits to yogurt is delicious and common, and makes for a refreshing flavor, though the need for refrigeration with fruit is greater than with plain yogurt.

Freeze Dried

Freeze-dried yogurt snacks go a step further: yogurt preserved in this manner may safely be stored without refrigeration for long periods of time. In addition, the beneficial bacterial strains they contain will persist after the freeze drying process. The probiotic effects these bacteria contain are safely retained without much effort. It is very helpful to freeze-dry yogurt, and the cultures they contain, if you are not going to consume them for a long period of time.

As you can see, yogurt can be used in a wide variety of recipes from sauces, to desserts, to wholesome snacks. It is a healthy and delicious choice that provides the nutrients and bacteria to benefit the body.