nutritional information

Per 1/2-cup serving:

  • Calories: 116
  • Protein: 4 g
  • Total Fat: 1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 21 g
  • Cholesterol: 7 mg
  • Sodium: 58 mg
  • Fiber: <1 g
  • Sugar: 18 g

Fruit-on-the-Bottom Yogurt

Fruit-on-the-Bottom Yogurt

Serves 8

A lightly sweetened vanilla yogurt is prepared over fruit preserves for a stir-in option. For best results, choose preserves that aren’t too firm.
  • 4 cups low-fat milk
  • ⅓ cup instant skim milk powder, optional
  • 2 Tbs. honey
  • 1 Tbs. vanilla extract
  • ½ cup fruit preserves, such as fruit-only jam
  • ¼ cup organic live-culture plain yogurt or 5 g freeze-dried yogurt culture

1. Heat milk to scalding point (170°F; 77°C) in saucepan over low heat, stirring frequently. Whisk in skim milk powder, if using. Remove from heat, and stir in honey and vanilla. Cool 30 minutes to 1 hour, or until milk temperature reaches 110° to 120°F (44° to 49°C) on instant-read thermometer, stirring once or twice.

2. Spoon 1 Tbs. preserves into each empty yogurt cup.

3. Whisk together yogurt and 1/2 cup milk mixture in bowl. Whisk yogurt mixture into remaining milk mixture. Pour into cups over preserves, and place in yogurt maker. Set timer for 8 hours. Check 1 container after 8 hours; if yogurt has reached desired texture, remove cups from yogurt maker. If not, replace test cup, and ferment 1 to 2 hours more. Chill.

April/May 2011 p.46

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also reducing plastic purchases by not having to buy yogurt containers all the time. You can use glass containers or bph free plastic reusables.

Austine McCarthy - 2012-04-19 17:48:32

Because it's fun!

KathyB - 2012-04-18 00:02:22

amm, why again, should I go over all troubles with boiling milk, milk powder, cool, measure the temp. and etc when I can just mix fruits with yogurt and add some honey and vanilla extract.?

Amrit - 2012-04-17 21:37:46

it l;ooks great and tayes good

Christina - 2011-06-03 14:46:16