Whole food · Legumes and Legume Products
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SILK Key Lime soy yogurt is a creamy, dairy-free plant-based yogurt with a vibrant, tart citrus flavor and a smooth, spoonable texture. It's a light yet satisfying snack, offering a good source of plant protein while being low in fat. The bright, zesty taste comes from key lime juice and oil, creating a refreshing tropical twist on traditional yogurt.
Calorie split: 10% protein · 78% carbs · 12% fat
↓ Full nutritionPeople love its bright, tangy key lime flavor that cuts through the creamy soy base, offering a refreshing and unique taste experience. It's a versatile ingredient for both sweet and savory applications, from breakfast parfaits to marinades.
The 12.35g of sugar per 100g can contribute to blood-sugar spikes if consumed in large portions, especially for those monitoring their intake. The soy base is a common allergen, and the tartness may be too intense for some palates. Counteract sugar impact by pairing with high-fiber toppings like nuts or seeds, and practice portion control.
Key limes are smaller, more aromatic, and have a higher acidity than the common Persian lime, which is why they're prized for their intense flavor in desserts and drinks.
| Water | 77.6 g |
| Energy | 88.0 kcal |
| Energy | 368 kj |
| Protein | 2.4 g |
| Total lipid (fat) | 1.2 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 17.6 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 12.3 g |
| Calcium, Ca | 176 mg |
| Iron, Fe | 0.64 mg |
| Sodium, Na | 15.0 mg |
| Vitamin C, total ascorbic acid | 17.6 mg |
| Vitamin A, IU | 0.00 iu |
| Fatty acids, total saturated | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Is this yogurt suitable for someone with a milk allergy?
Yes, SILK Key Lime soy yogurt is completely dairy-free and made from soy, making it a safe alternative for those with cow's milk allergies.
How does the sugar content compare to regular yogurt?
At 12.35g per 100g, its sugar content is similar to many flavored conventional yogurts, primarily from added sugars and the natural fruit flavoring.
Can I use this in baking?
Absolutely. Its creamy texture and tangy flavor make it an excellent substitute for sour cream or buttermilk in cakes, muffins, and quick breads, adding moisture and a subtle citrus note.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.