Yogurt

BREYER'S LOWFAT FROZEN YOGURT. Vanilla, chocolate, black cherry, strawberry, strawberry-banana, red raspberry and peach. $3.69 to $4.29 per half-gallon container. BONNIE: Breyer's frozen yogurt is a premium product, made without vegetable gums or stabilizers. Instead, Breyer's adds pectin and egg yolks to keep the yogurt smooth and free from ice crystals. Pectin is a thickener, naturally found in fruits. Since Breyer's adds just a tad of egg yolk, each half-cup serving contains only 10 milligrams of cholesterol (15 in the vanilla)

An application by a yogurt manufacturer for a special exception has been approved, allowing the storage of the product in the Huntingdon Valley Industrial Center. The Lower Moreland Zoning Hearing Board voted 2-0 Thursday to allow Colombo Inc., which is based in Massachusetts, to use 1,800 square feet of a 10,000- square-foot building for warehouse space. The remainder of the building at 1647 Republic Rd. is used by Plasti-Seal Corp. Most of the section of the building to be leased by Colombo would be refrigerated, according to Russell Mackey, a Columbo representative who attended the meeting.

Yogurt as a cholesterol fighter? Some brands of yogurt have live lactobacillus acidophilus cultures (read the label!). Current research suggests that some strains of lactobacillus acidophilus assimilate cholesterol in the digestive tract before it can be absorbed into the body. Yogurt has lots more going for it: It has the lean protein of milk and even more calcium (in fact, 38 percent more!). And its enzymes digest some of milk's lactose, so that many people who can't tolerate milk can have yogurt.

Edwin Crotty makes sense. He paves the driveways of his prison farms with prune pits from a juice factory that otherwise would spend $50,000 a year to dump them in a landfill. He uses newspapers instead of straw under the cows in the barn, then re- recycles them out on his fields, where they quickly disintegrate. And he does what he calls "double cropping" with the workers he supervises, inmates at the Skillman Dairy Farm. At the only yogurt farm in the country run by a state institution, 50 resident inmates help produce food for New Jersey's prisoners and mental health patients while they also gain valuable attitudes toward work, Crotty said during a recent tour.

Some years ago, a series of American television commercials linked yogurt with longevity. Featured were the long-living (and, presumably, yogurt-loving) citizens of the Soviet Republic of Armenia. The Armenians are believed to be among the most ancient peoples in the world. The name of the republic's capital, Erevan, is said to derive from an Armenian word meaning "it appears," which Noah supposedly shouted after he first saw land after the flood, before he landed on Mount Ararat.

Ben & Jerry's Low Fat Frozen Yogurt. Blueberry cheesecake, banana strawberry, raspberry, coffee almond fudge, Heath Bar crunch, chocolate, chocolate fudge brownie, and cherry Garcia. $2.59 per pint. Bonnie: Once Haagen-Dazs introduced its line of frozen yogurt, it was just a matter of time before rival Ben & Jerry's introduced one. Like Haagen-Dazs', each of the Ben & Jerry's yogurts (except Heath Bar) contains only natural ingredients and is quite delicious. A 4-ounce serving of Ben & Jerry's Frozen Yogurt ranges from a low of about 160 calories and 2 grams fat for the blueberry cheesecake to a high of 210 calories and 7 grams fat for the coffee almond fudge.

We like this flavorful new line of all-natural, lowfat yogurts with added omega-3 DHA and something called NutraFlora, a soluble fiber to aid digestion and enhance the absorption of calcium. Among the flavors: Cherry Black Currant, Mango Pineapple Passion Fruit, and Pomegranate Blueberry, our fave. Comfort classics These cards hold recipes from the 1950 edition of Betty Crocker's Picture Cook Book , published before that name became known for packaged ingredients. So there are recipes for a flaky pie crust, fluffy meat loaf, even devil's food cake and chocolate butter icing - from scratch . Jumpin' java These new coffee sodas actually taste like coffee.

Investigators won a court order yesterday to obtain fingerprints from Thomas Lee, the 17-year-old Haddonfield youth who is comatose from eating cyanide-laced yogurt, for comparison with fingerprints found on evidence. A Superior Court judge yesterday approved the request by the Camden County Prosecutor's Office to fingerprint Lee in his hospital bed. Officials have said they are investigating suicide as one explanation for the cyanide poisoning. Dennis Wixted, first assistant Camden County prosecutor, said during a brief hearing before Judge A. Donald Bigley that Lee's fingerprints were needed so that they could be compared with those found on pieces of evidence collected during the investigation.

Two FBI agents fingerprinted a comatose Haddonfield teen-ager who is clinging to life after eating cyanide-laced yogurt two weeks ago, Camden County Prosecutor Samuel Asbell said yesterday. Asbell said fingerprints also will be taken from friends and family of Thomas Lee, 17, who is in critical condition at West Jersey Hospital-Voorhees. Rutgers University-Camden associates of Lee's father, Hsin-Yi Lee, also will be fingerprinted. The prints will be compared with those found on items seized from the Lees' Haddonfield home and the elder Lee's Rutgers laboratory.

There are a lot of rumors going around about yogurt. One is that real men don't eat yogurt; another is that yogurt will enable you to live to celebrate your centennial. Of course, like most rumors, the ones about yogurt contain a bit of fact and a bit of fiction. One thing you can count on is that yogurt is not a magic concoction that will cancel out all your other unhealthful habits. Actually, yogurt is merely cow's milk that has been curdled by the addition of two strains of bacteria.

This is the ninth in a series on healthy cooking classes at St. Martin De Porres School in North Philadelphia. As our cooking classes wind down - just one more to go! - I still want to introduce healthy meals, but I also long to teach these 11-year-old girls to make something they really love. I figured smoothies were a good bet, and I knew better than to whip up the banana, kale, flaxseed, and almond milk concoctions I love. I'd go with a basic banana-yogurt-honey blend, and present it as an alternative to the fast-food banana milkshake Jayla Reeves loves.

The slant in the sidewalk in front of Bonnie's Toppings self-serve frozen yogurt shop in Stone Harbor has been an irritant to owner Bonnie Offit ever since she opened in May. It made it impossible to put tables and chairs out there, she said. The four steps in front of her yogurt store in Avalon were a pain, too, Offit said, making for a precarious entrance and exit for customers with strollers or canes, or anyone not careful. She will never complain about either again. On Wednesday, the 22-year pediatrician-turned entrepreneur was crediting both structural quirks with sparing her shops from storm damage.

Bonnie Offit's medical schooling didn't deal much with the condition known as midlife crisis. After all, she was studying to be a pediatrician; her patients would be a long way from tiring of life's routine. But Offit knows it when she's experiencing it. "This is my midlife crisis, for sure," the 50-year-old Bala Cynwyd mother of two said, laughing, one recent morning as she sat in the frozen-yogurt shop she opened just before Memorial Day weekend in Stone Harbor. It's one of three Bonnie's Toppings stores she has opened in the last year at the Jersey Shore.

For the lamb chops: 3 double-cut rib lamb chops, trimmed Kosher salt and freshly ground black pepper Canola oil 1 tablespoon unsalted butter 3 cloves garlic, crushed 6 sprigs thyme For the English peas: 1/4 cup vegetable stock 2 tablespoons minced shallot 2 tablespoons unsalted butter Salt 7 ounces fresh English peas, shucked and blanched, or frozen peas, defrosted ...

If you want your friends and family to think you're a superstar at the stove, make them some crackers. It's a lot easier than it sounds. The "wow" factor stems from the simple fact that most people never consider making their own crackers, even though the ingredients cost just pennies and you can finish a batch in minutes. "Crackers are one of those things we automatically buy without thinking about it," says Alana Chernila, author of the new book The Homemade Pantry (Potter), which provides from-scratch recipes for dozens of typically store-bought items, including cheese, chai tea, and sauerkraut.

Having recently fallen in love with the nutty flavor of red quinoa (say it KEEN-wah), I've been looking for ways to use the ancient grain. Updating a favorite recipe seemed like a good start. The dish, called East Indian rice, was clipped about 20 years ago from a newspaper. It's a simple rice dish with dried fruit and onions cooked right in, and flavored with curry powder, cinnamon, and ginger. Yogurt stirred in at the end makes it creamy.   Red Quinoa with Dried Fruit and Yogurt Makes 4 servings 1 tablespoon olive oil 1 small onion, finely diced 1 to 2 teaspoons chopped crystallized ginger or fresh grated ginger 1 1/2 teaspoons curry powder 1 1/4 cups water 1/2 teaspoon each ground cinnamon, salt 1/4 teaspoon red pepper flakes 1 cup red quinoa, rinsed, drained 1 cup diced dried mixed fruit 1/2 cup plain yogurt, at room temperature 1/2 cup salted cashews or peanuts Chopped fresh cilantro leaves 1. Heat oil in a medium saucepan over medium-high heat; add onion and ginger.

I am not a homemade kind of gal. I'm not even a homemade kind of mom. While I admire the moms who paint their own furniture and sew their own diaper covers and regularly sit their kids down at the long beat-up farm table for craft time, it just ain't me. I make a mean brownie and a decent spaghetti sauce, but that's about as far as I'll usually go. But a couple of weeks ago, I was reading Jennifer Reese's inspiring book Make the Bread, Buy the...

In all of the excitement of planning for the Big Meal, it's easy to forget that there's a houseful of people - visiting relatives, home-from-college kids, and assorted other hangers-on - expecting to be fed on the days leading up to and after the holiday. Stocking the pantry and freezer with these guests in mind can avert those last-minute scrambles to get something on the table. One of the challenges of feeding family and friends during the holiday season is knowing how to walk the line between celebratory and indulgent.

Yogurt mixed with spices, mint, and fresh ginger are combined to make a cool tangy marinade for this Middle Eastern chicken dish. Ginger Minted Chicken Makes 2 servings 1/2 cup plain nonfat yogurt 1/4 cup coarsely chopped fresh mint 1/2 tablespoon chopped fresh  ginger 1/4 cup chopped onion 1 teaspoon minced garlic 1 teaspoon ground coriander Pinch of...

For a kid who gets decent grades and is headed to college next year, my 17-year-old son can be a knucklehead about breakfast. If something isn't at his fingertips as he stumbles out the door on his way to an early morning football practice, he'll go without. And it shows - not only on the field, but in the classroom. You don't have to graduate summa cum laude to understand the value of a healthy breakfast, but try telling that to high school and college warriors, running through life juggling academics, sports, activities, and stress.