# Hansells Lite Greek Yogurt 6 x 170g Sachet

Barcode: 9417986939087

Brand: hansells

Barcode registered in: GS1 New Zealand

## Description

Make fresh yoghurt in 3 easy steps. Yoghurt contains 4 active, live cultures including acidophilus and bifidus, is fresher than ready-to-eat yoghurt from the chiller, promotes healthy microbial balance in the digestive system, stimulates growth & activity of beneficial micro-organisms. The yoghurt is all natural. Contains no artificial colours or flavours, contains no stabilisers or preservatives, is a source of calcium, is suitable for vegetarians, is easy to make and economical. Three easy steps to make the yoghurt: Step 1: Mix with cool water. Half fill the yoghurt tub with clean drinking water (15-20⁰C). Add yoghurt mix, secure lid and shake well. Make up to the 1kg level with more cool water. Replace lid, shake well then release air from container and reseal. Step 2: Into yoghurt maker, Pour boiling water into your yoghurt maker to the specified level line. Place tub into yoghurt maker and immediately shut maker lid. Step 3: Set your yoghurt, Leave for 8 hours or overnight until set. Remove from maker and place in the fridge to cool. Some separation may occur. Gently stir before serving to produce a smoother texture, if desired. Ingredients: Non Fat Milk Powder (75%), Whole Milk Powder (Contains Soy Lecithin) (25%) and Lactic Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifido. Lactis) (<0.1%). Contains: Milk and Soy Dairy Content: 100%. Nutritional Information: Per serving (200g), Energy 555kJ (133Cal), Protein 11.4g, Gluten 0.0g, Fat Total 2.5g, Saturated 1.7g, Carbohydrate 16.4g, Sugars 16.4g, Sodium 110mg, Calcium 381mg (48%RDI). Per 100g, Energy 278kJ (67Cal), Protein 5.7g, Gluten 0.0g, Fat Total 1.3g, Saturated 0.9g, Carbohydrate 8.2g, Sugars 8.2g, Sodium 55mg, Calcium 191mg.

## Nutrition per 100 g/ml

| Value | Amount |
| --- | --- |
| Energy, kcal | 67 |
| Protein, g | 5.6999998092651 |
| Fat, g | 1.2999999523163 |
| Carbohydrate, g | 8.1999998092651 |

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