I can't for the life of me find a yogurt that is free of added sugars (or even has less than 20 grams) and is aspartame free. Any suggestions (if it has protein and good fats, even better)??

If you find a suitable answer to this, I want to know too! I am also looking for a yogurt that doesn't contain high fructose corn syrup. I'm thinking about getting a yogurt maker and just doing it myself ...

You and me both! I would be glad for someone to chime in!

the best bet I've found thus far:

"Yotastic! Light Fat Free Yogurt" .. while it does contain added sugar (to the tune of 11g) it doesn't contain HFCS (not that modified corn starch or fructose are much better..)

when you say under 20 grams, is that referring to a single, 6 oz. container? If so, I also just came across this:

http://www.calorie-count.com/calories/item/83143.h tml (details below)

I can't see the ingredients, but only 7 grams of sugar for a 6 oz. container of yogurt is pretty great.. comparably.


Calories in Light 'n Fit Nonfat Vanilla


Manufactured by Dannon


Nutrition Facts
Serving Size 6 oz (170.0 g)
Amount Per Serving
Calories
60
Calories from Fat
0
% Daily Value*
Total Fat
0.0g
0%
Cholesterol
5mg
2%
Sodium
80mg
3%
Total Carbohydrates
10.0g
3%
Sugars
7.0g
Protein
5.0g
Vitamin A 10% • Vitamin C 0%
Calcium 20% • Iron 0%
* Based on a 2000 calorie diet


I've been wondering the same thing for quite a while, so thanks for bringing it up.

I've been getting Dannon Fit (or something like that), lavender container, 60cal and only 5-7g sugar. I have it w/ my cereal at work. The stop and shop has it.

Yeah, that seems to be my ONLY bet. I'm sad at how much sugar is in the Yoplait whips. They're so good! Haha, back to the occasional treat group they go.

I'm always disappointed when I look at the ingredient list on Yoplait and find HFCS.

It really has become the bane of my existence.

In school store during study hall: "Oh, that has HFCS? Guess I can't eat it.." Others: "Umm.. why not?" "*sigh* Because..it sucks. And is in everything."

the Dannon ones are delicious!

How about making your own? I do and I use Stevia as the sweetner. Put the sweetner in at the end of boiling the milk. Once your milk is at room temperature you can add any type of extract like vanilla, lemon, maple, whatever flavor you like. I use Nancys brand plain yogurt as my starter.

Also, instead of making it in individual servings, you can put boiling water in a quart sized thermos to heat the inside. When your mixture is ready, pour out the water and then put the mixture in and put on the lid for around 10 hours and then you will have bulk yogurt and won't have to use electricity.

Here is an article about yogurt that explains how to make it. I got it at planetgreen.discovery.com

Accidentally discovered by Middle Eastern nomads thousands of years ago, according to legend, yogurt (or yoghurt, yoghourt or yogourt, depending on how like to spell it) is produced by bacterial fermentation of milk. Lactose, the milk sugar, ferments to produce lactic acid, which acts on milk protein to give the dairy delight its smooth texture and characteristic tang. And it's surprisingly easy to make yourself.

One great thing about whipping up homemade versions of foods like yogurt, aside from the (usually) better-than-store-bought taste you can achieve, and the self-satisfaction from making it yourself, is that you control all (or almost all) of the variables and tastes. Want it sweeter? Add some honey or maple syrup. Like it thicker? Use milk with higher milkfat. The choices are all yours.

Because you're in charge, those choices can be as green as you want them to be. You can use hormone- and antibiotic-free organic milk from a local dairy to ensure great taste and sustainable production, or buy straight from a local farmer at your local farmer's market; alternately, you can use soy milk to cut animals out of the equation altogether.

Once you've decided where your milk (or other base; milk from goats and sheep can be a tasty alternative as well), you'll need just a few other things. Yogurt is alive, as it is home to several live cultures with myriad health benefits, so you can either get a good yogurt you like that's made with "live cultures" (it'd say on the tub) or a yogurt starter like Yogourmet, which is usually in powder form.

These starters are what jump-start the bacteria-growth process and ultimately help turn your milk into yogurt. If you've got powdered milk (which is optional) and an instant-read or candy thermometer (not optional), you're ready to go. Here's the recipe:

Homemade Yogurt

4 cups (1 quart) milk
1/2 cup powdered milk (optional)
1/2 cup "live culture" yogurt or other dried starter (it'll tell you how much to use)

1. Stirring slowly, heat the milk (and powdered milk, if you like thick yogurt) in a double-boiler or (very carefully, so as not to scorch) on your stove, to 180°F for one minute; remove from heat and cool to 115°F. To cool more quickly, place the boiler/pan you're using in a bath of cool water and stir.

2. Once down to 115°F, add the live cultures or starter, as well as the sweetener, if you desire, and give it a good stir and pour the mixture into smaller containers; mason jars work well for this.

3. Now comes the tricky part: you need to keep the mixture at 110°F for the next 4-to-6 hours; drop much below that, and the bacteria won't be warm enough to do their job, anywhere higher than about 110°F will kill them, and leave you with not much more than boiled milk.

This can be done several ways: in your oven, on the very lowest setting, in a bath of warm water (to help the heat from varying too much)â€"and some people report being able to achieve 110°F with just the warm bath and the oven light onâ€"or in a very well-insulated cooler.

4. Pour hot water (115°F) into a cooler, put your jars of almost-yogurt in there, and shut the lid, checking every now and then that the internal temperature is still 110°F or so, and replace the warm water as necessary. No matter which method you choose, take care to keep the temperature as close to 110°F as possible.

5. Your yogurt is done when it's firmed up (though it'll come together a bit more as it cools). Once done, refrigerate your new yogurt and enjoy, ad nauseum. Add fresh fruit just before you eat it, for maximum freshness, and rejoice that you'll never have to buy yogurt at the store again.

Note: It is best to refridgerate it for at least three hours before you eat it.

Enjoy!!!

Yes I was going to suggest making your own yoghurt as well!! At least you know everything thats in it!

Ditto on the hands on approach, Steviva & Xylitol both make for good sweeteners; the Xylitol being the most sugar-like in both form and having no aftertaste.

I need one of you cooking types to come live with me! It's not that I don't like cooking, but I have very little time during the week, and my kitchen is a box with about 2 sq. ft. of counter space. I'm miserable in there! Someone want to come make some yogurt for me?

Well, all I'd do is purchase some plain yogurt and flavor it up for us, so if that's cool, I'll check out the flights.

One of these days I will make my own yogurt, but until then I'll stick with Stonyfield Farms. It doesn't quite fit the below 20 grams of sugar requirement, but Stonyfield Farms flavored yogurts are generally around 21 or 22 grams and the sugar content is naturally milled organic sugar rather than HFCS. The plain only contains 11 grams of sugars, and they do not seem to be added sugars at all.

Link:
http://www.stonyfield.com/OurProducts/OrganicYogur t.cfm

I don't know if this is available in the states, but my favorite yogurt up here (Canada) is Yoplait Source. It's 35 calories per 100g serving with only 4g of sugar (which, according to the label, all come from the milk or fruit used in the product) and has 4g of protein.

Which means, the big container (650g) only contains 227.5 calories in total! I like looking at totals, because you never know what you might not be able to stop eating once you start. :P

You can look at the website here.

We don't have that selection of Yoplait here. I love the texture of the yoplait. All those flavors sound really yummy.

You said that you read on the label that the sugar comes from the milk and sugar. The ingredients list that is posted on the website indicates that they are sweetened with sucralose(Splenda) too. I just thought that I would point that out because it is important for me, and lots of other people, to avoid sucralose at all costs.

Thanks for posting the site. I am sure that most people will be really happy to find a new source with less calories.

Heck, if that's all it takes, then come on over!!!

Bringin' the dog, (who's now puffing out hair when gentley patted).

Your pup is more than welcome at Cindy's House of Fur! She will blend right in... literally!