Dairy, Fermented Food | Vegetarian Low Fat

Lemon Low Fat Yogurt

Bos taurus Allergens: Milk
Lemon Low Fat Yogurt

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Milk

The Forktionary Angle

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Definition

A fermented dairy product made from milk, cultured with bacteria, flavored with lemon, and with reduced fat content compared to whole milk yogurt.

Sensory Profile

TasteTangy, Sour, Sweet (from added sugar), Citrusy
TextureSmooth, Creamy, Slightly thick, Viscous
AromaLactic, Zesty, Lemon
AcidityMedium (pH 4.0-4.5)

Technical Metrics

Nutrition Facts

Per 170g (1 container)
Calories80 kcal
Total Fat1.5 g
Saturated Fat1 g
Trans Fat0 g
Cholesterol5 mg
Protein5 g
Total Carbohydrate12 g
Dietary Fiber0 g
Total Sugars10 g
Calcium150 mg
Iron0 mg
Potassium200 mg

Chef’s Secret

Use low-fat yogurt in marinades to tenderize meat and add a tangy flavor without excess fat.

Substitutions

Best Match

Plain Low Fat Yogurt

1:1

Similar texture and tang; add lemon zest/juice for flavor match.

Greek Yogurt (Low Fat)

1:1

Thicker, higher protein; may need thinning for some recipes; add lemon.

Buttermilk

1:1

Thinner, similar tang; good for baking or dressings, not as a standalone snack.

Dairy-Free Lemon Yogurt

1:1

For dairy-free needs; texture and flavor can vary by brand (e.g., soy, almond, oat).

Buying Guide

Look for "live and active cultures." Check sugar content, as flavored yogurts can be high.

Flavor Pairings

Granola Fruits Smoothies Baked Goods (muffins cakes) Dressings