While this study focused on probiotic supplements, according to my interpretation of Monica's blog, eight ounces of real yogurt that contains the "Live and Active Cultures" seal should have more active probiotic cultures than most supplements. I.E., you're just as well off if not better off eating real yogurt than taking a supplement. For the scientific ins and outs, be sure to check out Monica's blog, and read on below for tips and recipes.
To get the probiotic benefits, do be sure to look for that "Live and Active Cultures" seal when you buy yogurt. Also note that while yogurt is a tasty and nutritious addition to many recipes, heating the bacteria above about 112 degrees kills it, so stick to uncooked or frozen preparations for your probiotic boost. (For more about freezing yogurt and why it's okay, listen to or read the transcript of this Nutrition Diva podcast).
Following are a few fabulous and healthy yogurt recipes. For more ideas, browse all of our recipes with yogurt (you can sort by course, cuisine, dietary consideration, and more) and see my coworker Sarah Kagan's 14 Things to Do with Greek Yogurt.
TEN HEALTHY RECIPES WITH YOGURT:
Yogurt with Granola, Tropical Fruit, and Crystallized Ginger (see recipe below)
Cucumber Gazpacho with Shrimp and Melon
Morrocan-Style Vegetable Stew with Harissa Yogurt Sauce
Roast Chicken and Mango Salad with Yogurt
Shrimp Skewers with Tzatziki, Spinach, and Feta
Roasted Plums with Greek Yogurt
Polenta Cake with Orange Blossom Yogurt, Berries, and Pistachios
Yogurt with Granola, Tropical Fruit, and Crystallized Ginger
Bon Appétit | July 2008
by The Bon Appétit Test Kitchen
yield: Makes 4 servings
Ingredients
- 3 cups diced peeled tropical fruit (such as pineapple, mango, and kiwi)
- 1/3 cup honey
- 1/3 cup finely chopped crystallized ginger plus additional for garnish
- 2 1/2 cups plain nonfat or reduced-fat (2%) Greek-style yogurt,* divided
- 2 cups purchased granola (with nuts and dried fruits, if desired)
Preparation
Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
*A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.
By Megan O. Steintrager
Recipe photo by Lisa Hubbard
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