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From: figmo@tymix.UUCP (Lynn Gold)
Newsgroups: net.cooks
Subject: Re: blueberry syrup (really: yogurt)
Message-ID: <540@tymix.UUCP>
Date: Tue, 24-Sep-85 22:12:44 EDT
Article-I.D.: tymix.540
Posted: Tue Sep 24 22:12:44 1985
Date-Received: Tue, 1-Oct-85 06:41:14 EDT
References: <517@decwrl.UUCP>
Distribution: net
Organization: Tymnet Inc., Cupertino CA
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> 
> Although the Whitney's blueberry yogurt lists pectin as an ingredient,
> the vanilla does not.  This leads me to believe that the pectin is only used
> to thicken the blueberry stuff and not the yogurt itself.  The vanilla
> yogurt is made of cultured pastur. milk, cream, sugar, (n.b., real) vanilla,
> and egg yolks.  (bliss!)

I would guess that the pectin is used to thicken the fruit jams/preserves
they use in the non-vanilla yogurt.  Pectin is often used in jelly and jam
making; it is naturally found in fruit, but some fruits have less than others.

--Lynn
...tymix!figmo


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