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Cabot Creamery 2% Plain Greek Style Yogurt - 32 OZ

Cabot Creamery 2% Plain Greek Style Yogurt - 32 OZ

Yogurt, Greek, Lowfat, Plain

16 g protein per serving. Gluten-free. Lowfat. 2% milkfat. Excellent source of protein; vitamin D; calcium. From our co-operative of farm families since 1919. Contains live & active cultures. No artificial growth hormone. The FDA has stated that there is no significant difference between milk from rBST treated and untreated cows. Grade A. cabotcheese.coop. Certified B Corporation. Please recycle. Made in Vermont.
Nutrition Facts

Serving Size: 0.75cup
Servings Per Container: About 5
Calories Amount Per Serving
130
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 3.5g 4%
Saturated Fat Amount Per serving 2g 10%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 25mg 8%
Sodium Amount Per serving 85mg 4%
Potassium Amount Per serving 308mg 6%
Total Carbohydrate Amount Per serving 8g 3%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving (-)
Protein Amount Per serving 16g 32%
Vitamin A 25%
Vitamin C (-)
Calcium 30%
Iron 0%
Pasteurized Milk, Skim Milk, Milk Protein Concentrate, Whey Protein Concentrate, Live Active Yogurt Cultures (Acidophilus, Bifidus, L. Bulgaricus and S. Thermophilus), Vitamin A Palmitate, Vitamin D3.
Product Attributes
Kosher
Low Fat
Gluten Free
Warning Contains: Contains milk.
Directions Substitution Guide: 1 cup sour cream or creme fraiche = 1 cup Cabot Greek yogurt. 1 cup mayo = 1/2 cup mayo + 2/3 cup Cabot Greek yogurt. 1 cup butter = 1/2 cup butter + 1/4 cup Cabot Greek yogurt. 1 cup oil = 1/3 cup oil + 2/3 cup Cabot Greek yogurt. 1 cup heavy cream = 1/2 cup heavy cream + 1/2 cup Cabot Greek yogurt. 1 cup milk or cream = 3/4 cup milk or cream + 1/4 cup Cabot Greek yogurt. 1 cup buttermilk = 1/3 cup milk + 2/3 cup Cabot Greek yogurt. 1 cup ricotta cheese = 1/2 cup ricotta cheese + 1/2 cup Cabot Greek yogurt. 1 oz. cream cheese = 4 oz. cream cheese + 1/2 cup Cabot Greek yogurt. 1 oz. mascarpone = 4 oz. mascarpone + 1/2 cup Cabot Greek yogurt. Keep refrigerated.

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