Product Type: other Dessert / Yoghurts
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Yeo for Yoghurt
Yeo Valley Fat-Free Yoghurts
Member Name: izzywizzy
Yeo Valley Fat-Free Yoghurts
Date: 09/10/03, updated on 09/10/03 (3345 review reads)
Advantages: All those healthy bacteria, Low in fat, Good for the environment
Disadvantages: Not as tasty as full-fat version, Makes runnier sauces than full-fat yoghurts, Flavoured yoghurts have too much sugar
We get through quite a bit of yoghurt, and I've recently become hooked on homemade, but I wanted to tell you what I like (and don't like) about this shop-bought version.
THE TECHNICAL BIT
Anyone who's ever read a woman's magazine probably knows by now that certain yoghurts contain live bacteria that are good for the digestive system. The yoghurts in question are usually called "bio" or "live" yoghurts. The bacteria they contain (e.g. Lactobacillus acidophilus and Bifidobacteria) are very good at outcompeting certain nasties in the digestive system, the main nasty being a yeast called "Candida albicans". Now Candida albicans is a normal organism that is present in everyone's gut, but in some people under some circumstances it can cause symptoms commonly referred to as thrush. The yeast grows very well in the guts of people that eat a lot of sugar, or are taking antibiotics. Eating some live yoghurt every day helps because the bugs in the yoghurt outcompete the Candida albicans in the gut, so it can't grow as well. All Yeo Valley's yoghurts are live yoghurts.
Yeo-Valley yoghurts are produced to the highest organic standard (that is, they are approved by the Soil Association). Products produced to Soil Association standard have the Soil Association logo, or are labelled UK5.
All Yeo-Valley yoghurts (like most yoghurts) are suitable for vegetarians.
YEO-VALLEY & FOOD MILES
I try wherever I can to buy local produce. We buy quite a few vegetables from local garden growers, but when in the supermarket the best we can do usually is to buy British. Even if the produce on sale is produced locally, the chances are it has been shipped off to a main warehouse and then back to the local store. To me this is still better than buying from abroad because at least there are no air miles involved, and the chances are the food will be produced to a higher
standard. If I can't get local, I try to buy organic (and check for the Soil Association mark - UK5, which is the highest organic standard). This isn't always possible because we are obviously on a limited budget.
Yeo Valley is great because their products are both British and organic, and the prices are often no higher than non-organic alternatives.
All Yeo Valley yoghurts come in a three-part packaging. The foil lid can be peeled off whole, washed and recycled. You are then left with a two-part pot consisting of a very thin plastic container surrounded by a cardboard stiffener. The cardboard stiffener has a "zip" (a perforated strip), that you can pull to remove it from the plastic inner part. This enables you to recycle the cardboard bit. Theoretically, you should also be able to recycle the plastic, but there are no facilities where I live for recycling plastic, so this bit has to go in the bin. Yeo Valley undertook extensive research to come up with this packaging, and believe it is the most environment-friendly design. They needed a waterproof liner, and separated it from the cardboard so that at least part of their pot is recyclable. Most other yoghurt pots are of a thicker all-plastic design which is less easy to recycle.
An added benefit of Yeo Valley's design is that it has given them a new surface for information. Removing the cardboard on the larger pots reveals all sorts of extra information, which is frequently changing. Occasionally they even have money-off coupons!
The large (450g) pots have a resealable plastic lid over the foil lid, which is very handy if you don't want to use it all at once.
The multi-packs have a recyclable cardboard outer wrapper to keep the four pots together.
YEO VALLEY NATURAL YOGHURT VS FAT-FREE
The fat-free yoghurt is not entirely fat-free, but only contains 0.1% fat compared to about 4% fat for the full-fat natural yoghurt
**EATING FROM THE POT - LOOK & TASTE**
Now, I am a big fan of Yeo Valley's standard Natural Yoghurt. It is thick and creamy and quite delicious to eat straight out of the pot. As a child, if you wanted yoghurt all you could get was a very sour natural yoghurt that we used to flavour with marmalade or jam. The full fat Yeo Valley yoghurt is nothing like that. It does have a slightly sour yoghurt taste, but it also tastes very creamy. I have tried supermarket own brands and Rachel's Dairy, and much prefer the Yeo Valley yoghurt over all of them. However, the Yeo Valley Fat-Free yoghurt is something of a disappointment to me. It is much runnier than the full fat version, and tastes much more sour. There really is little difference between the Yeo Valley Fat Free Yoghurt and any of the low fat yoghurts I have listed for price comparisons. In fact, the Sainsbury's own brand is creamier and thicker (although it does contain more fat).
Both Yeo valley's natural yoghurts have a smell of slightly sour cream. I find my mouth starts to water as soon as I take the lide off :-). The flavoured yoghurts have the sour cream smell overlaid with fruit flavour (for example, the raspberry yoghurt really does smell of fresh raspberries). The vanilla and toffee yoghurts are a bit sickly sweet smelling for me.
There is less difference between the natural yoghurts when it comes to cooking. I still prefer the Yeo Valley full fat version to the fat-free version, but there is less difference in the taste when other ingredients are added. However, The fat-free version makes much runnier sauces. It seems to lose any last remnants of creaminess as soon as you try and mix it with anything else. If you are cooking (such as in my lasagna topping recipe below) this doesn't matter too much, but cold uncooked sauces (like the seafood dressing recipe below) turn out much thicker and more luxurious using a yoghurt with so
me fat in it!
Personally, I prefer the Yeo Valley kiddies yoghurts to the adult versions! I wondered whether this was anything to do with the sugar content, but was shocked to discover that the sugar content is fairly high in all of them (for example, 12.3% for the children's version). Then I noticed that Yeo Valley make a point of not using artificial sweeteners, so this probably accounts for the sugar content. One saving grace however is that since the yoghurts are all organic, they all use real fruit purees and no fruit flavourings. And at least the sugar is organic too! Personally, I don't notice much difference between the full fat and fat-free flavoured yoghurts, apart from the fat-free yoghurts being runnier.
The fat-free yoghurt comes in the following flavours: strawberry, raspberry, rhubarb, plum, pineapple & mango, guava & orange, peach & papaya, apricot & passionfruit, vanilla and toffee. The fruit flavours all contain real fruit, and all taste of real fruit (unlike many flavoured yoghurts which taste of artificial flavourings and chemicals). I'm not so keen on the vanilla and toffee flavours; they are too sweet for me.
None of Yeo Valley's yoghurts contain any added colours or preservatives, and added flavourings are natural ones (such as organic fruit concentrates or lemon juice). As stated above, there are no artificial sweeteners.
A minor quibble - I'm not sure why the fat-free yeo Valley flavoured yoghurts should be more expensive than the full-fat ones. After all, skimmed milk is cheaper than full-fat milk.
**Organic Low Fat Natural Yoghurt**
Yeo Valley Organic Fat Free Natural Yogurt 500g £0.97 Tesco
Rachel's Dairy Natural Organic Low Fat 500g £0.99 Sainsbury's
Sainsbury's Natural Organic Low Fat 500g £0.95 Sainsbury's
Sainsbury's Natural Organic Low Fat 150g £0.36 Sainsbury's
ury's Natural Organic Low Fat 1kg £1.85 Sainsbury's
**Organic Natural Yoghurt**
Yeo Valley Organic Natural Yogurt 500g £0.97 Tesco
Yeo Valley Organic Natural Yogurt 500g £0.99 Sainsbury's
Rachel's Dairy Natural Organic Yogurt 500g £0.98 Tesco
Yeo Valley Organic Natural Yogurt 150g £0.35 Tesco
Yeo Valley Organic Natural Yogurt 1kg £1.95 Tesco
**Organic Low Fat Flavoured Yoghurts** (all Tesco prices)
Yeo Valley Organic Fat Free Sweet & Smooth 4 x 125g £1.49
Yeo Valley Organic Fat Free Summer Selection 4 x 125g £1.49
Yeo Valley Organic Fat Free Yoghurt (various flavours) 165g £0.49
Yeo Valley Organic Fat Free Yoghurt (various flavours) 450g £1.13
Rachel's Dairy Organic Low Fat Yoghurt Vanilla 450g £1.35
**Organic Flavoured Yoghurts** (all Tesco prices)
Yeo Valley Organic Bio Live Blackcurrant Yogurt 450g £1.13
Yeo Valley Organic Yoghurt (various flavours) 150g £0.39
Yeo Valley Organic Yoghurt (various flavours) 450g £1.11
MY FAVOURITE YOGHURT RECIPES
**A fabulous low-fat seafood dressing**
(adapted from "Light, Lean & Low" by Anne Sheasby and Christine McFadden ISBN: 1-85833-873-5)
150ml (1/4 pint) Natural Yogurt
1 teaspoon (5ml) runny honey
1 tablespoon (15ml) Heinz tomato ketchup
2 tablespoons (30ml) chopped, fresh coriander (you can use frozen but it's not as nice - don't use dried)
2 or 3 drops of tabasco sauce
freshly ground black pepper
Mix all the ingredients together with a spoon (I use a pint-size Pyrex measuring jug to measure the yoghurt, and mix all the other ingredients into this to save making too much washing-up). That's it!
**A very easy and tasty topping for lasagna**
200ml or 7 fluid ounces (1/3 pint) Natural yoghurt
3 large eggs
50g (2 oz) grated mature cheddar
Mix the yoghurt and eggs together until the yoghurt turns a nice even yellow colour. St
ir in the grated cheese. Pour over your lasagna and bake in a fan oven at 165 C for thirty minutes. Use with your own lasagna recipe, or try my vegetarian version below.
**A recipe for vegetarian lasagna**:
2 tablespoons (30ml) Extra Virgin olive oil (I use Carapelli - reviewed elsewhere :-)
3 carrots, cut into 4 quarters lengthwise, then chopped
2 small or medium onions or 1 large onion, sliced
3 or 4 sticks of celery, peeled and sliced
3 garlic cloves, peeled and crushed
4 oz (100g) chestnut mushrooms, cut into quarters
3/4 pint vegetable stock (made with 1 and a half teaspoons vegetable bouillon and 1 teaspoon tamari)
4 oz (100g) red lentils
1 tin chopped tomatoes (you can use plum tomatoes and chop them in the pan with your stirring spoon, you can also replace with a pound (500g) of fresh tomatoes, skinned and chopped)
2 tablespoons (30ml) tomato puree (I often use one of those small tins from Asda or Tesco)
2 tablespoons Heinz tomato ketchup (my secret ingredient!)
1 tablespoon (15ml) fresh basil, pulled apart into small pieces
1 tablespoon (15ml) fresh oregano, chopped
1/2 teaspoon (a large pinch) sugar (this helps reduce the acidity of tinned tomatoes, but you can leave it out if you are cooking for a diabetic)
freshly ground black pepper
fresh or dried lasagna sheets
150g mozzarella, torn into small pieces (or buy two packs and add 300g if you want it to be more luxurious)
1 quantity of yoghurt lasagna topping from above recipe
1. Place the olive oil in a large saucepan and fry the onions gently for 5 minutes until starting to soften. Stir frequently. If you're feeling generous with your diet, add a knob of butter to the pan at the start of frying.
2. Add the garlic and stir.
3. Add the carrots, celery and mushrooms and cook, stirring frequently (and with no lid on the pan) for another 5 minutes until the vegetables are beg
inning to soften. (Not too hot or the onions will burn).
4. Add the stock, lentils, tomatoes, tomato puree, tomato ketchup, basil, oregano and sugar. Bring to the boil and simmer gently without a lid for 20 minutes, stirring frequently, until most of the liquid is absorbed.
5. Place a thin layer of vegetable sauce in a lasagna dish. Cover with lasagna sheets. Sprinkle half the mozzarella pieces over the lasagna. Cover with half the remaining vegetable sauce, then add another layer of lasagna sheets and the rest of the mozzarella. Cover with the last of the vegetable sauce, then add the yoghurt lasagna topping and bake in a fan oven at 165C for 30 minutes. (For a normal electric oven, use 180C for 35 minutes).
6. Serve with garlic bread and salad (there is a garlic butter recipe in my Country Life butter review and a salad dressing recipe in my Carapelli Olive Oil review).
OFFICIAL YEO-VALLEY WEBSITE
http://www.yeo-valley.co.uk has lots of information about the company and other Yeo-valley products. There is a children's page which has details of a colouring competition, downloadable puzzles and fact sheets about yoghurt and ice-cream making. There is also a click-on email link for asking questions (top right of the page where it says "Talk to Us").
If you're on a diet, then you could do worse than Yeo Valley Organic Fat-free yoghurt (although watch out for the sugar content in the flavoured yoghurts). Otherwise, go for the full fat version. It's thicker, creamier, tastier and thoroughly recommended.
- Nat Ali Organic Coffee Jelly
- Nat Ali Organic Coconut Jelly
- Nat Ali Organic Bergamot Jelly
- Nat Ali Almond Flavoured Organic Blancmange Mix
- Epicerie De Provence Pear And Chestnut Crumble
- Tesco Rocky Road Premium Ice Cream
- Birds Chocolate Trifle Mix
- Asda Smartprice Fromage Frais
- Tesco Crunch duo Banana and Chocolate Yogurt
- Marks & Spencer Sicilian Lemon and Limoncello Panna Cotta