Yoghurt
Natural yoghurt is the ideal choice as you can have the ability to add some sweetness with the addition of fresh or frozen fruit. When looking for a plain yoghurt, ensure you are comparing the fat content per 100g. Full fat varieties are approximately 4% fat (4g per 100g). When looking for a light variety, this is anything under 2% fat (2g per 100g), with the high protein strained yoghurts around the 0.5% fat (0.5g per 100g). Higher protein will help you feeling full for longer, and assist in repairing exercised muscle. They offer a great avenue to increase your protein intake, an excellent post-training recovery food. Yoghurt is considered a functional food as it can provide a little boost for our gut bacteria in supplying probiotics with the addition of live cultures.
Kirrily Tutt and Sally Anderson are dietitians from Apple to Zucchini that consult here at QSMC. If you would like to book in with them, please contact our reception team to find out more information.