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  2. The 7 Best No-Added-Sugar Snacks for Better Blood Sugar ... - AOL

    www.aol.com/7-best-no-added-sugar-140000511.html

    Note that flavored Greek yogurt can be a source of added sugar, so we recommend selecting plain Greek yogurt or a brand that’s added-sugar-free. “I like Two Good yogurts and smoothies for ...

  3. 10 Sugar Alternatives to Try This Year - AOL

    www.aol.com/10-sugar-alternatives-try-165700546.html

    Use sugar-free preserves or fresh fruit to sweeten plain yogurt instead of eating sweetened yogurt with fruit in it. Choose lower-calorie, sugar-free chocolate drinks instead of candy.

  4. Nutritionists Love This Greek Yogurt With Just 4 Grams Of ...

    www.aol.com/nutritionists-love-greek-yogurt-just...

    This simple yogurt is low in sugar, so you can add plenty of your own toppings, like fruit, nuts, and seeds, says Dewsnap. Plus, its 14 grams of protein help keep you satiated for way longer.

  5. Strained yogurt - Wikipedia

    en.wikipedia.org/wiki/Strained_yogurt

    Strained yogurt is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese. Strained yogurt is known as labneh or labaneh (labna, labni, labne, lebni, or labani; Arabic: لبنة, Hebrew: לאבנה) in the countries of the Levant, Armenia, Egypt, and the Arabian Peninsula.

  6. Soy yogurt - Wikipedia

    en.wikipedia.org/wiki/Soy_yogurt

    Soy yogurt is similar in protein content to dairy yogurt, lower in sugar, and higher in fat. [citation needed] If not fortified, soy yogurt does not contain vitamin B12 or vitamin D. [1] [better source needed] Plant-based milks have different structures and components than dairy milk. Though they can be used to make many products similar to ...

  7. Sugar substitute - Wikipedia

    en.wikipedia.org/wiki/Sugar_substitute

    It is an odorless, white crystalline powder that is derived from the two amino acids aspartic acid and phenylalanine. It is about 180–200 times sweeter than sugar, [7] [8] and can be used as a tabletop sweetener or in frozen desserts, gelatins, beverages and chewing gum. When cooked or stored at high temperatures, aspartame breaks down into ...