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May 15, 2012



Dahlicious Lassi

Banana, one of four delicious lassi flavors from Dahlicious. All lassi photography by Elvira Kalviste | THE NIBBLE.

WHAT IT IS: A yogurt-based drink
WHY IT’S DIFFERENT: Great taste, good health: 15 billion probiotics per serving, lactose-intolerance friendly.
WHY WE LOVE IT: It’s a great pick-me-up or snack at any time of day.
WHERE TO BUY IT: Retailers nationwide and


Dahlicious Lassi in four fruit flavors, in individual
-portion, 7-ounce bottles.

Blueberry Dahlicious Lassi
So refreshing: Wild Maine Blueberry Dahlicious Lassi.

Pretty in pink: Oregon Strawberry Dahlicious Lassi.


Lassi Come Home:
Dahlicious Lassi Yogurt Drink

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Lassi is a refreshing, yogurt-based, probiotic beverage popular in India and the Middle East (the word means “yogurt drink” in Hindi). As with kefir, another yogurt-based beverage, it can be enjoyed by lactose-intolerant* people. It’s a simpler recipe than kefir, which is made by adding a colony of bacteria and yeast to milk.

Instead, lassi can be made simply by mixing milk or water into plain or flavored yogurt. As necessity is the mother of invention, lassi, which dates back some 4,000 years, may have been created by stirring some liquid into the bowl as a way to stretch the yogurt in the bowl.

Lassi can be made with yogurt from any mammal’s milk—camel, cow, goat, sheep, water buffalo and yak are popular sources—or from soy milk. The taste and texture of the drink will vary widely depending on the milk.

When it appeared around 1000 B.C.E., the ancients called lassi the “food of the gods.” We moderns might choose to call it “refreshing and good for you.”

*The probiotic bacteria compensate for the lack of an intolerant person’s production of lactase, the enzyme that digests milk proteins.

When To Drink Lassi

You can have plain lassi, sweet lassi or savory lassi. Savory lassi is a perfect drink with spicy Indian food. Sweet lassi—yogurt and fruit blended with ice cubes—is a smoothie, appropriate for a quick breakfast, a light lunch, rejuvenating snack or a light dessert.

In India, lassi is served as an apéritif, drunk savory with meals, enjoyed sweet as a light dessert, or as a healthful sweet or savory refreshment at any time of day.

It’s Dahlicious!

You can make yogurt at home, but most of us prefer to buy it. It’s the same with lassi, which you can find at natural foods stores (Dahlicious is available online at

Made in Vermont, all-natural Dahlicious Lassi uses mild tasting, Indian-style yogurt to make the yogurt drink. The milk, from small family farmers, is lowfat and rBST-free; the cows are grass fed.

Dahlicious lassi is made from just five ingredients: yogurt, real fruit purée, water and a small amount of inulin, a prebiotic vegetable fiber (the beneficial probiotic bacteria feed on prebiotics: all about probiotics). Three of the flavors have a bit of organic cane juice as a sweetener.

Each batch takes 12 hours† to make, growing billions of healthful, live probiotic cultures. Probiotic health benefits aside (see them below), lassi is simply delicious. DahLicious flavors include:

  • Alphonso Mango
  • Ecuador Banana (no sugar added)
  • Oregon Strawberry
  • Wild Maine Blueberry

Depending on the flavor, calories range from 110-130 per seven-ounce bottle.

†Indian-style yogurt is  cultured slowly, at low heat. The 12 hour cook time is three times longer than conventional yogurt, which produces a lighter and less acidic (sour) product.

It’s Alive & Healthful

Dahlicious Lassi contains 15 billion naturally occurring probiotic cultures per bottle.‡ Probiotics have been proven to help:

  • Boost immunity
  • Ease lactose intolerance
  • Fight infection and fatigue
  • Help with mineral absorption
  • Promote digestive health
  • Support healthy cholesterol levels

Ayurvedic health practitioners have used lassi as a restorative for millennia.

‡The cultures include L. acidophilus, Bifidobac-terium, Propionibacterium freudenreichii and L. casei. More about yogurt cultures.

Garnish Your Lassi

You can turn Dahlicious lassi—or your own homemade lassi—with herbs and spices.

  • Sweet Lassi With Fruit: A fruit garnish is always appropriate: a berry, banana slice or fruit chunk notched and set on the rim of the glass or on a cocktail pick. Dates and other dried fruits are also delicious garnishes, or a can be served on the side.
  • Sweet Lassi With Sweet Herbs & Spices: Try allspice, basil, cardamom, cinnamon, citrus zest or peel, cloves, ginger, mint, nutmeg, pink peppercorns, pomegranate arils (seeds), saffron, star anise; plus orange blossom water or rose water.
  • Savory Lassi With Savory Herbs & Spices: Choose from basil, black or red salt, capers, celery seed, cardamom, chili powder, cilantro, cloves, coriander seed, cracked pepper or whole peppercorns, cumin, curry powder, dill,  fenugreek, green onion, lemon or line zest or peel, mint, parsley, poppy seed, saffron or turmeric.
  • Salted Lassi: Salt the rim of the glass of plain or savory lassi, as you would a Margarita.
  • Nuts To Both: Add a sprinkle of slivered almonds, chopped cashews, pistachios.

For a summer gathering, set up a sweet and savory lassi bar so guests can customize their own drinks. It will be a hit!

— Karen Hochman


The article continues below, with yogurt trivia, books and more.


Make Your Own Yogurt & Yogurt Drinks

The Book Of Yogurt   Yogurt: More Than 70 Delicious & Healthy Recipes   The Yogurt Bible

The Book Of Yogurt, by Sonia Uvezian. The gastronomic heights of yogurt in 300 flavor-packed international recipes, from hearty peasant fare to elegant cuisine. More information.


Yogurt: More Than 70 Delicious & Healthy Recipes, by Sarina Jacobson. Healthy and tasty recipes that are very simple to cook, with beautiful pictures. More information.


The Yogurt Bible, by Pat Crocker. You’ll learn the methods to make yogurt from scratch with a heating pad, crock pot, yogurt maker and oven—and with different milks. More information.


This is Page 1 of a one-page review. Click on the black links to visit other articles:


Yogurt Trivia

There are three basic styles of yogurt:

  • Custard-style, with all the fruit blended in and more of a custard-like consistency. Custard-style is also known French style and Swiss style.
  • Sundae-style, with the fruit on the bottom that must be stirred into the plain yogurt on top of it.
  • Greek-style yogurt is triple-strained, which removes more water and creates a thicker yogurt that can also be used as a spread.

Fun (and edifying) yogurt facts:

  • You can make yogurt from any mammal’s milk. It’s true: Just add two specific bacteria cultures to any warm milk. Yogurt available in the U.S. is made from the milk of cows, sheep, goats and water buffalo; but in other parts of the world, it can be found made from camel or yak milk. In addition, dairy-free yogurt can be made from soy milk.

Mango Lassi
Perhaps the favorite flavor of lassi is mango. Photo by Elvira Kalviste | THE NIBBLE.

  • All yogurt does not contain live and active cultures. The heat used in the production of some yogurts can kill the bacteria (the cultures); for example, if the milk is pasteurized again after the cultures are added. These cartons are labeled "heat-treated after culturing." If the cultures are not killed, or if live cultures are added to the final product, the packages are labeled "contains live cultures."
  • “Live and active” cultures are not the same as “probiotic.” Probiotic yogurts contain many millions more cultures than any yogurt that simply claims "live cultures." Although industry and federal standards have not yet been established, current credible research on probiotics indicates a billion or more cultures per serving.

Learn more about yogurt in our Yogurt Section.


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