nonfat


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Related to nonfat: nonfat dry milk, nonfat milk

nonfat

(nŏn′făt′)
adj.
Lacking fat solids or having the fat content removed: nonfat milk.
References in periodicals archive ?
Smari's nonfat yogurt is extraordinarily creamy, but its whole milk yogurt is off the charts creamy.
Thus, food service workers will be monitoring the buckets during the first two months of school to see how much 1 percent and nonfat milk is being dumped out by elementary school students, he said.
Notes: Drain about 3 quarts nonfat yogurt to make the cheese for this cheesecake.
Dannon is excited to partner with Chef Richard Blais to share the versatility of Greek nonfat yogurt in holiday cooking," said Sergio Fuster, Senior Vice President of Marketing for The Dannon Company, Inc.
Fro-Yo Mashups debut with two decadent flavors: the nonfat "Red Velvet No.
Researchers gave 34 overweight men and women breakfast (two slices of toast with margarine and jam) with two glasses of either nonfat milk or a fruit drink (water plus enough fruit juice concentrate to equal the calories in the nonfat milk).
Scientists at Washington State University assessed the quality and determined the consumer acceptability of nonfat ice creams containing whey protein concentrate (WPC), a bulking agent and carbohydrate-based fat replacers.
Dry cereals, served plain or with lowfat or nonfat milk
The unique and tasty varieties of nonfat yogurt with Fruity PEBBLES and Greek yogurt with Honey Bunches of Oats provide options for kids and adults alike, while delivering the nutritional benefits of yogurt.
That's the message adorning Red Mango store windows across the country in what the company considers one of its biggest product introductions: the debut of its first coffee-based beverage - the signature all-natural and nonfat Frozen Coffee Chillers - now available nationwide at participating locations.
DAIRY: Try low-fat or nonfat milk, nonfat chocolate milk, low-fat cheese, any type of cottage cheese or yogurt with fruit.
Scientists at the University of Nebraska wanted to evaluate the effects of inulin, with an average DP of greater than 23, and two types of FOS, one with a DP of 3 to 6 and another with a DP of 2 to 7, on various properties of nonfat yogurt.