Hansells Thick and Creamy Strawberry Yogurt 6 x 220g

Composition

Composition unknown — our sources do not have it.

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: Whole Milk Powder (Contains Soy Lecithin) (<73%), Sugar (<26.5%), Natural Flavour (0.5%), Natural Colour (Beet Red) (<0.5%), Lactic Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifido. Lactis) (<0.1%). Contains: Milk and Soy Dairy Content: <73% Nutritional Information: Per serving (200g), Energy 881kJ (211Cal), Protein 8.6g, Gluten 0.0g, Fat Total 9.0g, Saturated 6.1g, Carbohydrate 23.7g, Sugars 23.4g, Sodium 77mg, Calcium 282mg (35%RDI). Per 100g, Energy 440kJ (105Cal), Protein 4.3g, Gluten 0.0g, Fat Total 4.5g, Saturated 3.0g, Carbohydrate 11.9g, Sugars 11.7g, Sodium 39mg, Calcium 141mg.

Nutrition per 100 g/ml

Our sources carry no nutrition for this product.

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