They repopulate your “friendly” intestinal flora. Keep you regular and all. 
Exactly. The YoCrunch yogurts are kiddy yogurts, with granola, aimed at the kid market, not adults.
Dannon makes a brand called Lite & Fit that is non-fat and much lower in calories. IIRC, they have less than 100 calories in a 6-ounce serving and about 20 carbohydrates.
Okay, I went and got one from the fridge. Dannon Lit & Fit, Cherry Vanilla.
Six ounce serving, 60 calories, zero fat, less than 5 mg. cholesterol, 85 mgs sodium, 240 mgs. potassium, 11 carbs, 8 grams sugars, 5 grams protein.
Vitamin A - 10%
Calcium - 20%
Vitamin D - 20%
Riboflavin - 20%
Vit. B12 - 10%
Phosphorus - 15%
Much better choice than the YoCrunch.
I usually get Yoplait Light, and they only have about 100 calories. The Whips have 140. All in all, not bad.
And quite frankly, I think sometimes frozen yogurt tastes even richer than ice cream. Creamier, some how.
HEY!!! At least I didn’t pick the kind with the Oreo crumbles or chocolate pellets. Are the GrapeNuts ones OK?? Neither one has any cartoon characters on it.
Add your own grape nuts - grape nuts are about 25 calories per tablespoon - they are fairly calorie rich by the half cup, but since they are so dense, the serving size is smaller.
So if you add 1 TB to the Light and Fit, you be at 85 calories.
Better yet, control exactly what goes in - get PLAIN yogurt, add sugar or Splenda or whatever (I like this idea because I’m not a Splenda fan but don’t generally need things as sweet as they are manufactured), some vanilla, fruit and grape nuts.
I really suspect our obesity problem has something to do with the hidden calories in convenience foods. You may be able to get yogurt to taste great with far less sugar than Dannon does (and Dannon isn’t even using sugar, they are using corn syrup). Per gram, homemade chocolate chip cookies (Tollhouse Recipe) have fewer calories than Chips Ahoy - by about 20%. And you can - if you want - cut the sugar down in a homemade recipe.
Really, the food industry is out to get us. :mad:
I’m on a taste test panel for a manufacturer (not supposed to give out the name, or even say I’m on a panel, but nevermind) and last week we had a new snack item to rate.
Basically it was small bits of apple that had been rolled in sugar and then baked til they were dry and crunchy. It’s supposed to come in multi-packs of 6 packets for $3.19, each packet weighing .5 oz.
Yes, that’s right: they want to sell you apples for $19 a pound! Of course, it wasn’t just apples, it was apples plus SUGAR! Yes, that makes it worth while.
What really bothered me was the ad mockup they had. Guess what the big selling points for this snack were?
- The packets are easy portable
- The apple chunks are easy to eat on the go
- The chunks comes in ‘one fruit serving’ sized packets
Excuse me, aren’t those the same selling points for, oh, APPLES THEMSELVES??? Of course, then your child will miss out on that extra sugar…
Sheesh. Anyone who buys that snack for a child ought to be forced into a re-education camp.
So basically it’s sweetened apple chips?
A better snack might be the old pre-school favorite, apple slices with peanut butter-remember those?
Not with the amount of corn syrup or sugar in most peanut butter. Granted, nut butters (I like cashew butter…drool) start life loaded with fat and calories before Jif gets their hands on it. How about just the apple.
Yep. I also liked my apple cut into narrow wedges and sprinkled with just a bit of cinnamon/sugar.
I was just appalled at the way they took a pefectly good and healthful snack (an apple) and processed it into an just another sugar-bombed ‘treat’. Hey, why not take apple slices, dip them in a sweet batter, deep fry them and THEN chocolate coat them???
But that would make too much sense. :smack:
Hey, you’re on a panel; any way you can get this idea going? 
Just kidding, unless you substitute batter for apples.
Depends. If it’s supposed just to be a tiny bit of food with no staying power, an apple by itself is fine. If it’s supposed to be a minimeal, the peanut butter is a good addition.
For diabetics like my husband (and it’s becoming more prevalent every day) neither is ideal, though unsugared peanut butter is a little easier on his blood sugar and is more satisfying.
Where’s the profit in that?
You’ve said you like things that are rich and creamy-you might want to try the Yoplait custard styles. Even the light varieties have flavors like Boston Creme Pie, or Caramel.
This is probably no news to anyone, but American grocery shoppers purchase crap. With this thread in mind, I did my grocery shopping this weekend. I bought my usual, but along the way, I snooped in other people’s carts. Loads of two-litres of cokes. Snacks and convenience foods. I saw a worker go by with a cart higher than my head, solely loaded with snacks and cakes. (I just mis-typed “snakes.” Samuel L. strikes again. 
)
In addition to terrible buying habits, I too am dismayed by the added sugar. I mentioned in my last post how even good-for-you type cereals have added sugar. I rechecked labels; I could hardly believe what I had already observed in the Cheerios, etc., that I was purchasing. I looked at everything. Chex, cheerios, Total, everything. To a cereal, they all had sugar as their second or third ingredient, and many had other types of sucrose things listed as further ingredients.
For a long time I have bought Barilla pasta sauce; it was one of the few that had added sugar. Well, guess what? Most of their varieties now have sugar added! :mad: I found one that did not. I thought also that Paul Newman’s didn’t have added sugar. If so, I was wrong. There it was, on the label.
I know sugar isn’t the downfall of humanity, but my little survey of healthy seeming foods revealed that sugar is dumped in EVERYTHING. I again purchased shredded wheat, the only cereal I could find with no added sugar. I crossed my fingers and hoped it wasn’t lurking in the other stuff in my cart.
Actually, I believe that Grape-Nuts cereal has no added sugar. So there’s one more for your breakfast pleasure!
Most tomato-based sauces do and should have some sugar in them. That’s how you cut the acid in the tomatoes to get a full tomato flavor instead of a thin, acidic flavor.
Though the above is true, the amount of sugar in bought sauces is often rediculously high. A tomato sauce rarely requires more sugar than salt to get to its optimum flavour, and many tomato varieties are sweet enough on their own to require no added sugar.
I suggest to anyone to make their tomatoe pasta sauces starting from an italian style tomatoe puree such as Pomi. Then you get to have fresh vegitables, and add your own amount of sugar salt and spice.
Actually, a lot of canned tomatoes have added corn syrup, which is just nuts. It takes a little label reading to find a can of tomatoes that’s just tomatoes and water, maybe with salt. Muir Glen are the best.
Yum. Thank you–I had forgotten all about Grape Nuts. I’ll check the label!