Low fat yogurts
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 83 kcal | 4% |
| Fat | 1.6 g | 2% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 12.6 g | 5% |
| of which sugars | 11.9 g | 13% |
| Protein | 4.6 g | 9% |
| Salt | 0.13 g | 2% |
Open Food Facts, ODbL, record updated 27 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
• Low Fat Yogurt (Milk) Strawberries (13%) Water Sugar Rice Starch. • • • 0 0 • • • • Low Fat Black Cherry Yogurt INGREDIENTS Low Fat Yogurt • (Milk) Black Cherries (8%). Sugar Cherry Purée (4%) Rice • • • Starch Concentrated Lemon Juice. Gelling Agent: Pectin (from Fruit) • Colour: Anthocyanins (from Black Carrots) Flavouring. Culture: Bifidobacterium. . • Low Fat Peach and Apricot Yogurt Flavouring Concentrated Lemon Juice Gelling INGREDIENTS Low Fat Yogurt (Milk) Peaches (7%). Agent: Pectin (from Fruit) Colour: Anthocyanins Sugar Apricots (3%) Apricot Purée (2%) Rice Starch · (from Black Carrots) Culture: Bifidobacterium. Flavourings Gelling Agent: Pectin (from Fruit) Concentrated Low Fat Fruits of the Forest Yogurt Lemon Juice Antioxidant: Ascorbic Acid Colour: Paprika INGREDIENTS Low Fat Yogurt (Milk) Sugar Extract Culture: Bifidobacterium. Strawberries (3%) Blackberries (3%). Blackcurrants (3%) Raspberries (3%) Rice Starch Flavourings Gelling Agent: Pectin (from Fruit) Concentrated Lemon Juice. Colour: Anthocyanins (from Black Carrots). Culture: Bifidobacterium. • ° For allergens see ingredients in bold. Suitable for vegetarians IMPORTANT Although extra care has been taken to remove all stones, some may still remain. NUTRITION fruits of black strawberry peach and Best enjoyed as part of a healthy
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
81% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Low-fat yogurts” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Yogurts”: 1.89 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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