Search results
Results from the WOW.Com Content Network
The traditional way of preparing the drink among various Iranic peoples is straight from milk, without yogurt, using a waterskin, known as mashk (مشک) in Luri, Kurdish and Persian in Iran, and maskah (مسکه) in Afghanistan. This is done by pouring the milk in the waterskin, usually made of deer or sheep skin, and shaking it for hours ...
One variation of the product is Danimals Yo-Tubes, which lets kids squeeze yogurt out of a tube. [7] The same design concept is used in Danimals Squeezables. [3] The Danimals Crush Cup was a similar product that allowed consumers to squeeze yogurt out of a specially-designed cup without the need for a spoon.
Sugar per serving: 15 grams (11 grams added sugar) With 15 grams of sugar per carton, Dannon Fruit On The Bottom is more like a dessert than a healthy snack. If you're craving some fruity flavors ...
Marketed as a low-calorie alternative protein drink, a 16-ounce bottle of K 2 O contains 5 grams of protein, [20] 10% DV of calcium, and 50 calories. [20] The product has also been marketed as a weight-loss product, [ 21 ] and has been marketed as part of "The Special K Challenge" and "Feeling good never looked better" advertising campaigns.
The term Leben, variously laban, liben, lben // ⓘ (Arabic: لبن) in the Middle East and North Africa, [1] refers to a food or beverage of fermented milk. Generally, there are two main products known as leben: The yogurt variant for the Levant region and the buttermilk variant for parts of Arabia and North Africa (Maghreb).
The beverage has a light, somewhat milky, and slightly acidic flavour, similar to plain or vanilla-flavoured yogurt or Yakult. Its ingredients include water, dry milk, and lactic acid, and it is produced by lactic acid fermentation. [2] The drink is sold as a concentrate, which is mixed
A typical energy bar weighs between 30 and 50 grams and is likely to supply about 200–300 calories (840–1,300 joules), 3–9 grams of fat, 7–15 grams of protein, and 20–40 grams of carbohydrates — the three sources of energy in food. [3]
In Azerbaijan, qurut is made in a similar way from strained yogurt. Yogurt is made from fresh milk and strained to make suzma qatiq. When the buttermilk "whey" has been separated from the butter using traditional methods the buttermilk curds are formed into small balls and dried in the sun. [9]