Fruit-on-the-bottom Yogurt: To Stir, or Not to Stir?
I just enjoyed a delicious fruit-on-the-bottom yogurt. That is to say, I ate the yogurt off the top, and left the "fruit" in the cup.
Does anyone else do this?
Is it just me, or is it different from plain yogurt? I think it's gently flavoured with the flavour on the bottom. I've always eaten yogurt this way. I just love that light, fruity tartness only the top of fruit-on-the-bottom yogurt can give me!
Does anyone know why it's so good? Is it actually different, or I am just crazy, and it's plain yogurt? (I really don't care if I'm crazy; it's good eats.)
Well, you have my permission to eat fruit-at-the-bottom yogurt any way you choose. In fact, a believe there's a move afoot to guarantee that right by Constitutional amendment.
I don't usually mix them, I prefer to keep them separated. If you want really good yogurt, (if you can find it) Brown Cow cream top yogurt is the best yogurt I've ever had.
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This yogurt has hit the U.S. markets with a big welcome:
Available in Portland, OR
and in San Francisco, CA at
Whole Foods 1765 California St., San Francisco, California
Real Food Company 2140 Polk St, San Francisco, California
Bristol Farms 845 Market St, San Francisco, California
Bi-Rite Market 3639 18th Street, CA,
Whole Foods 399 4th Street, San Francisco, California
Whole Foods 450 Rhode Island St., San Francisco, California
if it's the Yoplait non-fat Greek fruit-on-the-bottom yogurt that I bought on sale this weekend, don't stir. You might end up with a spoonful of strawberry-flavored paste. Pleh.
(yeah, it can never be on a big enough sale to get me to buy it again.)