The yoghurt is reduced fat because we use whole milk and skim milk. The reason it has a thick, creamy consistency is because of the process we use to make the yoghurt. Yoghurt is an excellent source of calcium, protein and B vitamins. The bonus is that protein, calcium and phosphorus are more easily absorbed from yoghurt than from milk as they are partially digested during the fermentation process.

Yoghurt can also be helpful in restoring the digestive tract to its normal condition after a course of antibiotics which are liable to indiscriminately destroy all intestinal bacteria, both good and bad. Using the weight watchers scale 100grams of our Greek Yoghurt equals only 2 points.