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Yogurt, Fruit, Low Fat,9 G Protein/8 Oz
Low-fat fruit yogurt with 9 grams of protein per 8-ounce serving has a density of 1.036 g/ml, slightly above whole milk due to the combined effect of reduced fat, added fruit solids, and the thick gel structure formed by bacterial fermentation. One US cup weighs approximately 245 g and one tablespoon about 15.3 g. The low-fat designation means the milkfat content is between 0.5% and 2%, with fruit puree or concentrate adding sweetness, color, and additional dissolved solids that raise density above plain yogurt. The 9 g protein per 8 oz (227 g) serving reflects the concentrated casein and whey from the fermentation process. This product is commonly used as a breakfast food, smoothie base, or baking ingredient where its acidity activates baking soda for leavening.
What is Yogurt, Fruit, Low Fat,9 G Protein/8 Oz?
Low-fat fruit yogurt with 9 grams of protein per 8-ounce serving has a density of 1.036 g/ml, slightly above whole milk due to the combined effect of reduced fat, added fruit solids, and the thick gel structure formed by bacterial fermentation. One US cup weighs approximately 245 g and one tablespoon about 15.3 g. The low-fat designation means the milkfat content is between 0.5% and 2%, with fruit puree or concentrate adding sweetness, color, and additional dissolved solids that raise density above plain yogurt. The 9 g protein per 8.
Volume measurements can drift because settling, packing, and texture change the amount of ingredient inside the same spoon or cup. When gram values look surprising, structure is usually the reason rather than an error. Use the same fill method each time and verify by weight.
Chef note:Chef-level consistency starts when one reference cup is matched to a gram baseline.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Kitchen Conversion Chart
Cups, tbsp, tsp, mL and oz — all in one printable reference for oils, liquids, dairy and sauces.
Dairy specifics
Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.
- Fat content shifts density; pick the correct milk/cream/fat level if variants exist.
- For cheese, shredded vs grated vs cubed changes volume—prefer grams.
FAQ
- Why is fruit yogurt denser than whole milk despite being low-fat?
- Removing fat (which is less dense than water at ~0.91 g/ml) and adding fruit solids (sugars, pectin, fiber -- all denser than water) both push the density upward. The bacterial fermentation also concentrates milk proteins. The net result is 1.036 g/ml compared to 1.031 g/ml for whole milk, a small but consistent difference that adds about 1 g per cup.
- Can I substitute fruit yogurt for sour cream in baking by volume?
- Not precisely by volume, because sour cream (~1.013 g/ml, ~240 g/cup) is lighter per cup than this yogurt (1.036 g/ml, ~245 g/cup). A cup of yogurt delivers about 5 g more mass. Additionally, yogurt has higher acidity and lower fat than sour cream, which affects both leavening chemistry and moisture balance. Substituting by weight and adjusting leavener is more reliable.