I love yogurt — especially the Greek variety. In the mornings I like to put about ¾ of a cup of yogurt in a bowl, add some blueberries and a little Stevia, and enjoy a great and healthy breakfast. How healthy, you ask? Just read about all of the nutrition in this creamy product!

Calcium: one serving of most yogurt brands contains 15-25% of our calcium for the day.

Vitamin D: this vitamin is necessary in order to fully absorb calcium. Besides being essential for normal bone and tooth structure, Vitamin D is linked to warding off depression. Not all yogurts are the same, however, so check to make sure that Vitamin D is part of the nutritional content.

Dietary Fiber: that great “full” feeling that keeps us from snacking 24/7 is from fiber—and again, some yogurts have it. Check to make sure!

Protein: promotes hair health, digestion, muscle movement, and helps suppress your appetite. Look for brands that have at least 6 grams of protein per serving—or more!

Probiotics: help to lead our bodies to proper immune function. Probiotics are good bacteria that help to fend off harmful bacteria that come into our bodies due to our poor eating habits, or illness.

Yogurt Recipes
1. Mix yogurt with fresh fruit, non-sugary granola, or even oatmeal.
2. Make a smoothie by mixing fat free or low fat yogurt with 1 cup fat free milk or soy milk. Add 1//2 cup of your favorite fruit, and mix.

Cold Yogurt and Crab Soup
Serves 6
From The Gutsy Gourmet

For Soup
2 medium Armenian or burpless cucumbers, peeled, seeded, and chopped (about 3 cups)
2 medium yellow bell peppers, chopped (about 1 cup)
2 cups 1-inch cubes honeydew melon
1 1/2 tablespoons finely chopped shallot (about 1 large)
1 fresh jalapeño chili, or to taste, seeded and chopped
1/2 cup plain yogurt
3 tablespoons fresh lemon or lime juice, or to taste

For Crab Mix
1/2 pound Dungeness lump crab meat, picked over
1 tablespoon extra-virgin olive oil
2 teaspoons white-wine vinegar, or to taste
3 tablespoons finely chopped fresh chives, or to taste

Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives

Make Soup: In a blender purée soup ingredients with salt and pepper to taste until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold. Soup may be made 1 day ahead and chilled, covered.

Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.

Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.

        

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