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New (Greek) yogurt flavors....you dream of

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While enjoying my own concoction of coconut-ginger Greek yogurt for lunch, it occurs to me that I'm not aware of any premade ginger yogurt on the market in the Greek style. You?

And if your favorite yogurt company was reading along what flavors would you ask them to create next?

plain with fresh grated ginger
a ginger coconut combo
and a savory one I enjoy often: grated carrot curry

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  1. I love dried cranberries, walnut pieces, vanilla extract and non caloric sweetener in Fage 2% or full fat.

    I never buy pre made flavored yogurt, don't want the sugar and I figure I'm using better stuff at home.

    8 Replies
    1. re: mcf

      Oh I make plenty of my own home fixings up but the convenience and availability of new unusual flavors also appeals to me.

      1. re: HillJ

        It's just not an option in my case, due to high sugar content. Your ginger idea sounds really good, though!

        1. re: mcf

          Oh forgive me, I do understand. I'd like more premades that taste homemade.

          For instance, Chobani's new pear has diced pieces of fresh pear and I'm really enjoying it. Yet, Chobani also makes flavors that are icky, over sweet jam that disappoints.

          1. re: HillJ

            Aside from being overly sweet, they'd spike my blood sugar all to hell. And I rilly, RILLY don't like overly sweet. :-)

            1. re: mcf

              I bake and use sugars far more then I consume ...but every once in a great while I get a yen for a flutternutter on soft white and then I pay for it for a few buzzy hours. LOL...

              1. re: HillJ

                When get a yen, I usually melt some dark chocolate in some heavy cream, stir and slurp. :-)

                1. re: mcf

                  we could get buzzy together! My daughter calls me the other morning and I was too happy for her mood--she said, Mum did you have PB & fluff for breakfast? Hahah!

    2. That sounds really good, HillJ. Maybe I'll try it out! Do you sweeten it at all?

      1 Reply
      1. re: roxlet

        The only sweet I typically add to Greek yogurt is honey or a piece of honeycomb if I have it. But the zip of fresh grated ginger is really satisfying on its own.

      2. Fig and pecan or plum and star anise.

        8 Replies
        1. re: Paprikaboy

          Both sound really good. Star anise isn't used enough!

          1. re: Paprikaboy

            Granted, it's Chioboni, but they do advertise a fig flavored "bite" size that I can't find in any stores where I live. Looking forward to trying it.

            1. re: njmarshall55

              Yes, I've had the new fig...and while it was tasty...it didn't think it actually tasted like figs.

                1. re: HillJ

                  Finally found the fig "bites" from Chiobani. You're right. NO fig taste whatsoever. The cream component tasted like slightly sweetened vanilla yogurt. And there were what I have to assume were bits of fig rind/skin in it with that typical earthy, mealy taste of the fig skin. NO discernable fig-ness to it at all. Chiobani should be ashamed of themselves.

                  1. re: njmarshall55

                    I agree. And, naturally when you make your own fig and Greek yogurt in a bowl, there's a world of difference and a good deal to live up to.

                    If you're gonna bother (Chobani) do it right!

                    Right now their pear flavor is the only fruit version I'm buying.

                    1. re: HillJ

                      Ok...I'll give pear a try. So far, peach is passable.

                      1. re: njmarshall55

                        Pear has fresh pair bits and the essence we associate with pears perfume. Unlike some of the other fruit included choices, the pear doesn't mess with the nice thick consistency of the Greek yogurt. I don't like what the new banana flavor or apple cinnamon do to the yogurt texture.

            2. One that tastes like actual Greek Yogurt is a good place to start.... LOL!

              13 Replies
              1. re: Gastronomos

                Funny! I hope you noticed I did write Greek styled in the OP

                1. re: HillJ

                  Yes. And there are some good ones out there. Enjoy ! :-)

                  1. re: HillJ

                    This means nothing. Just additional reading for your pleasure:


                    1. re: Gastronomos

                      I wasn't aware of the complaint or Fage's position. I did read this NYT article from another CH thread:


                      1. re: HillJ

                        Dannon was the first commercially successful yogurt maker in the USA, originally made by a turkish immigrant. Fage first started importing it’s yogurt from Greece a few years back with the label TOTAL in LARGE letters and in tiny letters on the side “fage” as the name of the company that produced it. Just like TOTAL breakfast cereal is made by General Mills. Some national brand seeing some stiff competition from the rising sales of true yogurt that isn’t watery and/or thickened by gelatin or starch and offered in a flavor (plain) other than vanilla or “fruit on the bottom” to hide their inferior product, complained about the laws or something including US FDA inspections in overseas imports and fage Total was removed from the shelves until that could be resolved. Trader Joes quickly made their own, as did many others. Shortly afterward Fage opened a yogurt factory in upstate New York using US cow milk and employed a turkish immigrant as head yogurt maker. The label was changed and FAGE appeared in bold letters and the “total” was minimized. He was let go at some point and opened his own factory in upstate New York labeling it “CHOBANI”, a turkish work for “shepherd”. That and the fact that it is imported from the US to the UK is the reason for the law suit in the link I posted above. But that’s just politics in the EU.
                        My parents made their own yogurt at home when I was a kid. It, like all these other brands is a “dessert” yogurt, not as good in savory applications. So we used Breakstones sour cream to make tzatziki. I buy Fage Total, and Chobani and the house made yogurt at Titan in Astoria queens. The more tangy yogurt that used to be defined as Greek was a regional variety that has lost most or all of it’s meaning.
                        Now there are too many brands doctoring up skim milk and passing it off as “Greek yogurt” on the shelves in the US. Dannon came out with “OIKOS”, and there are a few others that aren’t bad. It is also found on the labels of dry foods that makes me wonder what difference does it make if it’s Greek yogurt or not, but it seems a good marketing scheme given the popularity of Greek yogurt these days.

                        Now, if we could only find good Greek restaurants in North America…. THAT would be a step in the right direction… :-)


                        1. re: Gastronomos

                          You've been following along! Color me impressed, G.

                          I did stop in Chobani's Greek yogurt store in NYC when it first opened. I was gobsmacked that they would bother doing such an expensive thing (even for a short term marketing ploy). I'm no spring chick. I gobbled my first Dannon plain yogurt with a sliced banana the summer of 1968. I remember this so clearly because I did not realize there was strawberry fruit in the bottom of the plastic cup. My Mom, bless her heart, bought into the tv commercials of immigrants living to 100 because their diets were rich in Dannon yogurt. She passed early in my adult life and she ate yogurt nearly every morning. Back then, yogurt was touted as a hair rinse, moisturizer, sunblock, lol...quite something!

                          The Greek yogurt I've had in Athens, in upstate NY and in my frig for about five years now. Chobani and Fage should take full credit for bringing Greek styled to the masses. The yogurt section of the dairy case has tripled in the last two years. It's not surprising that competition is now a part of the discussion.

                          I'll be curious to see where this growing love for all things Greek yogurt will lead. I hope some of the feedback on this thread will inspire new flavors and new uses. I know I'm learning quite a bit!

                          1. re: HillJ

                            The sour cherry flavor that either fage or chobani was/is selling isn't my favorite, mainly because I used to buy the sour cherry spoon sweets (visino) at the Greek grocery and pour some on top of my yogurt. The good stuff with the actual sour cherries in it, not just the syrup variety.

                            Now that I mention it, I'll have to drive over to the Greek market and get me some visino to pour over the kids yogurt tonite... :-)

                              1. re: Gastronomos

                                Hah! That's exactly what I do with sour cherry spoon sweet I make every year. Well, that and toss them into oatmeal.

                                1. re: Gastronomos

                                  I do this and sometimes add some chopped almonds, either plain roasted or chili.

                                2. re: HillJ

                                  Oh, yeah! Those commercials sometimes showed some "Russian" (what was then the extended USSR in Central Asia) dancers on them doing incredible feats at an advanced age because they ate yogurt every day. And it was all video editing anyways... LOL!

                                  1. re: Gastronomos

                                    Exactly! My Mom bought that "editing" hook, line and sinker!

                      2. I'd like something with the tastes of dan dan noodles, preferably with textured bits in there. In the summer, I like to grill baby zucchini and peppers, chop them up and mix with yogurt.

                        I really need to dig my yogurt maker out.

                        1. I've noticed Fage has some interesting flavors in the 0% line, but not in 2%, I don't really understand why.
                          Anyways I would enjoy something with citrus like an orange mango, or grapefruit raspberry...I already make these combos myself! A biscoff flavored greek yogurt would be delicious too!

                          3 Replies
                          1. re: WhatsEatingYou

                            Interesting. Have you already used theBiscoff cookie or jar spread in Greek yogurt?

                            1. re: HillJ

                              Sort of, I have dipped ginger snap like cookies in it and I love it topped with 3 Sisters Graham cereal, so I think something with the spread would be delicious. There used to be a dulce de leche flavored yogurt I really liked, but could be too rich for greek yogurt.

                              1. re: WhatsEatingYou

                                Nice use of ginger snaps! Dulce de leche, oh my!!

                          2. I'd *really* like to see someone offer unsweetened Greek-style yogurt made with goat's milk. Aside from that I'll stick to creating my own flavors using a plain base, because the commercial ones are too sweet & high in sugar for me.

                            I'm pretty sure I've mentioned this before, but I love to stir matcha powder into Greek yogurt. Pomegranate molasses with toasted pistachios or walnuts is another great combo.

                            2 Replies
                            1. re: goodhealthgourmet

                              I agree more goat products easily avail would be really nice. While at the cheese cave earlier in the week I tasted a goat's milk caramel. So good.

                              Matcha, pom molasses w/ t. pistachios or walnuts = really interesting flavors.

                              1. Coconut macadamia nut. Now that I've invented it, can just whip up some in the kitchen. Could be a dangerous experiment.

                                5 Replies
                                1. re: pine time

                                  Try! I baked a coconut Nutella loaf cake for my husband this morning and I think the combo would appeal to him in a Greek yogurt too.

                                  1. re: HillJ

                                    I've been pondering a coconut Biscoff spread loaf cake. Any ideas? (I would be tempted to eat a shoe if coconut was involved.)

                                    1. re: pine time

                                      I see no reason why the recipe I used below wouldn't work by replacing the same amt. of Biscoff spread for the Nutella. Here's the link:


                                      1. re: HillJ

                                        I will have to bake this cake.

                                        1. re: LizGW

                                          Enjoy! The recipe came out perfectly.

                                2. As a young student in Helsinki years ago, I fell head-over-heels for rose hip yogurt. While over the years I have happened upon rose hip jams in local Slavic and Middle Eastern markets, they've always been far more sweet than the rose hip purees used in my remembered yogurt. Still pretty delicious mixed in with a light hand, and a sprinkle of ground coriander (I have a serious love affair going on with ground coriander in yogurt). If I could get a Greek yogurt with a non-sweet rose hip puree? Yep, I'd absolutely buy it.

                                  Ginger sounds amazing. Might have to give it a go with my coriander!

                                  5 Replies
                                  1. re: cayjohan

                                    Oh my, rose hip puree! Now you've got me scribbling notes! I adore rose hip. Two months ago a friend treated me to a lovely Indian dinner and right before the bill came we were presented with this confection of pistachio and rose hip, not quiet fudge-like and a bit of crunch due to the nuts but very interesting.

                                    I have crushed cardamom pods into plain Greek yogurt and let it infuse overnight. In the morning the frig smells heavenly.

                                    1. re: HillJ

                                      I would love to find a source for fresh rose hips to make my own puree, and have had zero luck in the past; I might have to renew my search in hope of some later this summer. There are plenty of recipes out there, it's just lack of a source that thwarts me. Years ago I had to dig out a hedge of rugosas for a building project; why-oh-why I was so busy with other things not to harvest those hips and use them, I will never know! D'oh. Fair warning on the jams (at least those that I have tried): the sugar flavor is way (!) bigger than the rose hip flavor, which is disappointing. I like the tarter "bite" of the less-sweet puree. If you find something like that, or a source, I would appreciate the info!

                                      Cardamom-infused yogurt sounds wonderful - I'm thinking a great sauce for something like a poached pear.

                                      1. re: cayjohan

                                        The dried rose hips are pretty easy to find. Fresh is usually from dead headed roses and dried for herbal use, teas, etc.
                                        But from dried you can steep tea, make a puree and control the sugars yourself...hmmmmmm...I'm talking myself into something...

                                        you can buy here, just remember to remove the seeds:

                                        1. re: HillJ

                                          You might be talking me into something, too! I've used dried rose hips for tea, but the danged cranial light bulb never went on to prompt me to maybe reconstitute and cook them into a puree (I mean, we do this with other dried fruit, no?). That would be way easier than finding folks around here that don't spray their roses and have fresh hips for harvest. Definite rosy potential on this! Gäääh...bad accidental pun, but I'm leavin' it!

                                          1. re: cayjohan

                                            ROFL, cayj! I know I can buy big bags of dried rose hip from the Indian market. Just never thought about using them for anything other than tea and craft projects (ha!) but you've got me thinking...I'll be sure to blame you when my dh asks me what's with all the rose hip dust around here?!

                                  2. I always had high hope for some of the more interesting flavors the greek yogurt companies come out with but then I finally realized that no matter what the flavor, evens ones that shouldn't be sweet like lemon or coffee, are sickly sweet to me. Its as if they can't just add the true flavor but instead try make what they think the mass public believes is the true flavor. Like the jolly rancher of yogurt.

                                    It would be so nice to be able to pick a flavored yogurt on the go! If I could I would want ginger and ginger lemon. I cinnamon/nutmeg one with almond mix ins. Maybe another citrus.

                                    While I often mix in fresh fruits like raspberries, strawberries, blueberries etc I have no interest in those kind of fruit "flavored" ones even if they are naturally flavored. I want the texture (and nutrients/fiber) of fresh.

                                    1 Reply
                                    1. re: foodieX2

                                      I agree foodiex2, which is why a thread like this inspires me to think outside the "jolly rancher" box.

                                      So many interesting combinations to try...we need a petition!
                                      No more jolly rancher flavors!!

                                    2. Fresh Mint leaf.

                                      Fresh Dill weed.

                                      Grated cucumber and mint leaf.

                                      Grated cucumber and dill weed.

                                      Grated cucumber and garlic.

                                      Grated cucumber, garlic and dill weed.

                                      Grated cucumber, garlic and mint leaf.

                                      All the above are in the savory category and are great with a squeeze of lemon!

                                      Otherwise my own imported honey poured over yogurt, maybe with some crushed almonds or walnuts.

                                      6 Replies
                                      1. re: Gastronomos

                                        It all sounds so darn refreshing! Scribbling down my notes.....

                                        1. re: Gastronomos

                                          Absolutely on the variations of cucumber and herbs! My husband always jokes that my yogurt concoctions are really salad dressings!

                                          1. re: cayjohan

                                            And they go great on grilled meats and chicken too! :-)

                                            1. re: linguafood

                                              Yes. Most definitely. And so much better homemade than storebought. But truthfully, I find that sour cream more closely resembles the proper taste and flavor profile of tzatziki found in some regions of Greece.

                                              1. re: Gastronomos

                                                Yes, agreed. And I've known any number of Greek restaurants who will mix sour cream with (Greek) yogurt to get that proper texture.

                                          2. I love Chobani Pineapple. It is my daily lunch with Grape-nuts folded in.

                                            2 Replies
                                            1. re: Candy

                                              Candy, do the Grape-Nuts soften in the Chobani quickly? The rock hardness of GN's always made a wimp out of me.

                                              1. re: HillJ

                                                No they don't. They stay crunchy to the last bite.

                                            2. Your coconut ginger combo sounds good to me. I ran out of berries to have with my yogurt last week, so I added a spoon of lingonberry jam and a couple of drops of rose water to plain Fage 2%, and it was good.
                                              I don't buy flavored yogurt, but if I did, I would like watermelon and orange flavors.

                                              4 Replies
                                              1. re: EM23

                                                I always forget about watermelon. So refreshing too! Yogurt/watermelon smoothies with a hit of rose water...hmm, something to think about.

                                                1. re: HillJ

                                                  Mmmm - another good combo. My yogurt cup cleaner-outer/ dog didn't appreciate the rose water smell and refused to lick the cup.

                                                  1. re: HillJ

                                                    I'll sometimes use vanilla yogurt, thinned as a fruit salad dressing. Adding rose water would be a great "thinner." Thanks for the idea!

                                                    1. re: pine time

                                                      Oh I'm 'stealing' that one, good thinkin' Lincoln!

                                                2. I'd buy a durian flavored yogurt.

                                                  1. Coconut, matcha green tea, sour cherry, and pistachio all sound good to me!

                                                    I did not care for the chobani fig flavored, either. A better option is to top plain Greek yogurt with a dollop of Dalmatia fig (or orange fig, or ficoco) spread.

                                                    5 Replies
                                                    1. re: ohmyyum

                                                      I had ficoco on my toast drizzled over the goat cheese this morning for breakfast. It is wonderful in Greek yogurt.

                                                      1. re: HillJ

                                                        Mmm goat cheese and ficoco are like a match made in heaven. My favorite way to eat it is just on a spoon, naturally.

                                                        1. re: ohmyyum

                                                          When I was a kid my mom didn't find candy and gum wrappers in my jeans...she found bread crumbs....the signs were all there from very early!

                                                      2. re: ohmyyum

                                                        I wish there was a fig flavor that tasted of fresh figs. The few things I've tried are definitely based on dried figs.

                                                        I mean, I know they're fragile and with a short growing season, but make it seasonal! Charge a premium! I'll buy it, I swear.

                                                        1. re: Violatp

                                                          When fig season gets here (only 2 months to go!), buy a ton and puree them in the food processor. Portion the puree into ice cube trays and freeze. Once solid, pop them out, transfer to a bag or container and store in the freezer. Whenever you want that fresh fig taste, thaw a cube and enjoy!

                                                      3. Curry.

                                                        "Curry is not INHERENTLY evil."
                                                        "Phineas and Ferb"

                                                        1. Old yogurt flavor I dream of: the Canadian-made pre-Yoplait Liberte apple crumble.

                                                          1 Reply