A word about yogurt
Here’s the sad truth: most yogurt on the shelves in the US is basically a light dessert, at best. Many brands add tons of sugar (or artificial sweetener), colors, flavors, and stabilizing ingredients so that the resulting product is far from the nutritious, versatile food that it should be! Siggi’s is one brand I like a lot – their claim is “simple ingredients, not a lot of sugar,” and in fact their cups always contain more protein than sugar.
What to look for in yogurt
- <12g sugar & no non-nutritive (calorie-free) sweeteners
- 10g+ protein per serving
- 2% or whole
Those criteria alone will get you far (and rule out most of the options on the shelf), but read the ingredient list to make sure they don’t contain gelatin, starches, gums, carageenan – all just thickeners that are hiding low-quality yogurt. Milk, cream, and active cultures are all you need to make yogurt!
With lots of flavors and several in the 2% and whole milk categories (I’m partial to the whole myself), Siggi’s is competitive with other brands out there. And with the outreach they do for dietitians, they’re at the top of their marketing game! Today they hosted a lunch based on Nordic cooking – we got to see how to filet a whole fish, and then cooked in groups. My team had the mushroom and arugula salad, which had just a dollop of plain yogurt to give some tangy creaminess.
Best of all, Siggi himself was there – he is a jolly Scandinavian fellow, and it’s amazing how he’s grown the company in just 6 years.
The whole meal was delicious – thanks for having us, Siggi’s!
The full meal – mashed sweet potatoes, roast root vegetables, arugula and mushroom salad, and the pan seared salmon with edible flowers, seasoned yogurt, and raspberries (an amazing combo!).
*This event was sponsored by Siggi’s Dairy. I was not compensated for my time financially.*