Diet with Blueberries and Yoghurt

Blueberry Yoghurt Soup

·        680g frozen blueberries

·        1,25 cups plain low-fat yoghurt

·        2tbs fresh lemon juice

·        3 tbs sugar

·        1 tsp grated lemon zest

Add sugar and lemon zest to 1 cup water in a small pan over

medium heat.

Bring to a boil, then cook for one minute to dissolve sugar.

Place frozen blueberries and one cup yoghurt and lemon juice in food processor.

Remove syrup from heat and add to food processor. Puree until smooth.

Top each serving with one tablespoon of the remaining yoghurt. 

A study at the University of Tennessee, showed that  overweight people that consumed three servings of yogurt daily lost 22% more weight, 60% more body fat and 80% more abdominal fat over twelve weeks than those who ate the same number of kilojoules but did not consume any dairy. Muscle helps burn kilojoules, according to study author Mr Zemel. This study shows that when you consume a diet high in dairy foods, you lose more fat and protect more muscle.