Savory vegetable yogurts – they do exist! I have to be honest, I prefer salt over sugar any day of the week. It’s this reason I do not enjoy eating yogurt for breakfast. It’s just too sweet, even if it is plain. For myself, yogurt falls into the snack category. So you can imagine my confused delight when I saw these Blue Hill Yogurts at Whole Foods.
Made from the whole milk of grass-fed cows, the flavors offered include Tomato, Sweet Potato, Carrot, Beet, Parsnip, and Butternut Squash. Naturally I picked up the only 3 varieties Whole Foods had on the shelf and headed home to timidly taste test. The review is as follows:
The Beet yogurt was by far the most tart, probably due to the raspberry vinegar found in the ingredient list. Clearly the honey wasn’t enough to carry the team. It was pretty good, but I cannot imagine consuming a whole 6 ounce container of it in one sitting. Popping it into the freezer for a few minutes and eating it as frozen yogurt seems more likely.
The Carrot yogurt was a little sweeter than the Beet. Unquestionably less tart, and therefore, a little richer. Of the three flavors it was the most boring with just milk, carrots, water, carrot juice concentrate, sea salt, and live cultures.
Thanksgiving in my mouth, period. The sweetest of the three, which I attribute to the cinnamon, clove and nutmeg. I could eat a whole container of this flavor, no questions asked.
Nutritionally, these yogurts run around 100-120 calories with 4.5 grams of fat, 4-5 grams of protein and 10-15 grams of carbohydrate (depending on the flavor). They may not be Greek or Icelandic yogurt, but with all natural ingredients, there’s no harm in changing up your yogurt every once in a while. Just keep in mind these are neither low fat or fat free dairy products.
You don’t have to eat the yogurts in a solitary fashion either. Incorporate them into smoothies, baked goods (morning glory muffins with carrot yogurt anyone?), dips or soup bases. Check out bluehillyogurt.com for a few recipes ideas!