Norton Accounting Services, LLC
PRST STD US POSTAGE PAID BOISE, ID PERMIT 411
THE REAL ESTATE TAX PRO ™
NortonAccountingServices.com 985-640-6072 Info@NortonAccountingServices.com
1527 Gause Blvd. Ste. 132 Slidell, LA 70458
INSIDE THIS ISSUE From the Desk of Bob PAGE 1 HowMindset Shapes Your Child’s Future PAGE 1 Learn All About Leap Year PAGE 2 Your Epic Adventure Awaits PAGE 3 Take a Break PAGE 3 Easy Shrimp Scampi PAGE 3 What’s Your Favorite Yogurt? PAGE 4 If you walk down the yogurt aisle of any store today, you’ll see more varieties than ever before: Greek, Australian, Icelandic, whipped, and probiotic-packed — not to mention yogurts made with soy, coconut, and almond milks. And, of course, you have all the classic yogurt brands and tons of flavors to choose from. But what’s the difference between all of these yogurt varieties? What sets Greek apart from Australian? What is unique about Icelandic (Skyr)? We’ve gone ahead and broken it down for you. GREEK YOGURT is one of the more common varieties on the market. It’s typically a thicker consistency with roughly double the protein of traditional, strained yogurts. Most brands of Greek yogurt have less sugar and fewer carbs, as well as fewer ingredients overall. A high- quality Greek yogurt will typically only have
AWORLD OF YOGURT A Look at 3 Types of Yogurt
to the whole milk. Honey and fruit mix in exceptionally well, and like Greek yogurt, this variety is packed with protein. SKYR , often referred to as Icelandic yogurt, has a lot in common with Greek yogurt in terms of consistency and protein content, but it’s actually not a yogurt at all. It’s a cultured dairy product classified as “fresh sour milk cheese.” But don’t let that put you off. It’s thick, smooth, packed with nutrients and probiotics, and lower in sugar than traditional yogurt. Skyr is most commonly made with skim or low-fat milk, but since it has gained global popularity, you can find varieties made with 2% and whole milk, too. Yogurt (dairy and nondairy) is a rich source of gut-healthy probiotics, and while there are some differences in terms of texture, flavor, and nutritional content, any of these three types are a great choice for your diet.
3–4 ingredients: milk, live active cultures, and any flavorings (vanilla, honey, fruit, etc.). If you see any fillers like corn starch or corn syrup listed on the ingredients label, it’s probably not the real deal. AUSTRALIAN YOGURT (or Aussie yoghurt) is newer to most stores, and one of the biggest brands in the U.S. is Noosa. Because it’s typically made with whole milk, it’s rich and creamy — you won’t be saving any calories here. It’s not quite as thick as Greek yogurt, but it’s not runny either. It’s often described as silky smooth and sweeter than other varieties of yogurt, thanks in part
4 • NortonAccountingServices.com
Published by The Newsletter Pro • www.NewsletterPro.com
Made with FlippingBook - Online catalogs