Yoghurt, low fat (<0.5%), fruit pieces or flavoured, intense sweetened

Australian produced yoghurt containing added fruit and formulated to a fat content less than 0.5%. Sweetened with intense sweeteners such as acesulphame K, sucralose and aspartame instead of added sucrose.

The majority of nutrients were derived from the analysis of 3 different brands of strawberry low fat yoghurt by the ADC in around 1990. Fatty acids were imputed from sweetened, reduced fat fruit yoghurt. Fat, protein, calcium, sodium and potassium are based on label information for 3 brands available in 2010. Iodine and folates were determined in a composite sample (including both sugar sweetened and intense sweetened low fat fruit yoghurts) purchased in Melbourne in December 2005. Ca, K, Mg, Na and P were also determined in the 2005 sample and averaged with earlier values.