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

HillJ Mar 28, 2013 10:20 AM


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

  1. coney with everything Apr 9, 2013 04:40 AM

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

    1 Reply
    1. re: coney with everything
      wonderwoman Apr 13, 2013 05:47 PM

      make mine their strawberry.

    2. PotatoHouse Apr 8, 2013 11:42 AM


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

      1. o
        ohmyyum Apr 8, 2013 10:26 AM

        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
          HillJ Apr 8, 2013 10:28 AM

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

          1. re: HillJ
            ohmyyum Apr 8, 2013 10:38 AM

            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
              HillJ Apr 8, 2013 10:44 AM

              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
            Violatp Apr 13, 2013 03:58 PM

            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
              goodhealthgourmet Apr 14, 2013 11:49 AM

              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. e
            Evilbanana11 Mar 30, 2013 02:55 PM

            I'd buy a durian flavored yogurt.

            1. EM23 Mar 29, 2013 09:56 AM

              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
                HillJ Mar 29, 2013 10:03 AM

                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
                  EM23 Mar 29, 2013 10:14 AM

                  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
                    pine time Mar 30, 2013 05:38 AM

                    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
                      HillJ Mar 30, 2013 05:48 AM

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

                2. Candy Mar 28, 2013 04:30 PM

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

                  2 Replies
                  1. re: Candy
                    HillJ Mar 28, 2013 04:46 PM

                    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
                      Candy Apr 8, 2013 11:51 AM

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

                  2. Gastronomos Mar 28, 2013 01:39 PM

                    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
                      HillJ Mar 28, 2013 01:44 PM

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

                      1. re: Gastronomos
                        cayjohan Mar 28, 2013 02:11 PM

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

                        1. re: cayjohan
                          Gastronomos Mar 28, 2013 02:13 PM

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

                        2. re: Gastronomos
                          linguafood Apr 14, 2013 12:03 PM

                          So basically... tzatziki flavor?

                          1. re: linguafood
                            Gastronomos Apr 14, 2013 12:06 PM

                            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
                              linguafood Apr 14, 2013 12:19 PM

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

                        3. f
                          foodieX2 Mar 28, 2013 01:09 PM

                          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
                            HillJ Mar 28, 2013 01:13 PM

                            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. cayjohan Mar 28, 2013 01:04 PM

                            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
                              HillJ Mar 28, 2013 01:10 PM

                              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
                                cayjohan Mar 28, 2013 02:09 PM

                                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
                                  HillJ Mar 28, 2013 03:18 PM

                                  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
                                    cayjohan Mar 28, 2013 03:30 PM

                                    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
                                      HillJ Mar 28, 2013 03:33 PM

                                      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. p
                              pine time Mar 28, 2013 12:49 PM

                              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
                                HillJ Mar 28, 2013 12:53 PM

                                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
                                  pine time Mar 28, 2013 01:00 PM

                                  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
                                    HillJ Mar 28, 2013 01:07 PM

                                    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
                                      LizGW Mar 28, 2013 01:22 PM

                                      I will have to bake this cake.

                                      1. re: LizGW
                                        HillJ Mar 28, 2013 01:30 PM

                                        Enjoy! The recipe came out perfectly.

                              2. goodhealthgourmet Mar 28, 2013 12:48 PM

                                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
                                  HillJ Mar 28, 2013 12:52 PM

                                  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. re: goodhealthgourmet
                                    pinehurst Mar 28, 2013 01:13 PM

                                    Mmmmmmm. Pistachios.

                                  2. WhatsEatingYou Mar 28, 2013 12:34 PM

                                    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
                                      HillJ Mar 28, 2013 12:36 PM

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

                                      1. re: HillJ
                                        WhatsEatingYou Mar 28, 2013 12:41 PM

                                        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
                                          HillJ Mar 28, 2013 12:54 PM

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

                                    2. tcamp Mar 28, 2013 11:52 AM

                                      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. Gastronomos Mar 28, 2013 11:46 AM

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

                                        13 Replies
                                        1. re: Gastronomos
                                          HillJ Mar 28, 2013 11:55 AM

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

                                          1. re: HillJ
                                            Gastronomos Mar 28, 2013 12:18 PM

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

                                            1. re: Gastronomos
                                              HillJ Mar 28, 2013 12:25 PM

                                              Please share recommendations!

                                            2. re: HillJ
                                              Gastronomos Mar 29, 2013 04:19 AM

                                              This means nothing. Just additional reading for your pleasure:


                                              1. re: Gastronomos
                                                HillJ Mar 29, 2013 04:41 AM

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


                                                1. re: HillJ
                                                  Gastronomos Mar 29, 2013 06:41 AM

                                                  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
                                                    HillJ Mar 29, 2013 08:04 AM

                                                    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
                                                      Gastronomos Mar 29, 2013 08:22 AM

                                                      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
                                                        HillJ Mar 29, 2013 08:25 AM

                                                        Now you're talking my language!

                                                        1. re: Gastronomos
                                                          Mer_Made Mar 29, 2013 11:17 AM

                                                          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
                                                            Michelly Apr 8, 2013 08:27 PM

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

                                                          2. re: HillJ
                                                            Gastronomos Mar 29, 2013 08:28 AM

                                                            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
                                                              HillJ Mar 29, 2013 08:31 AM

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

                                                2. Paprikaboy Mar 28, 2013 11:40 AM

                                                  Fig and pecan or plum and star anise.

                                                  8 Replies
                                                  1. re: Paprikaboy
                                                    HillJ Mar 28, 2013 11:43 AM

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

                                                    1. re: Paprikaboy
                                                      njmarshall55 Mar 28, 2013 12:17 PM

                                                      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
                                                        HillJ Mar 28, 2013 12:25 PM

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

                                                        1. re: HillJ
                                                          njmarshall55 Mar 28, 2013 01:05 PM


                                                          1. re: HillJ
                                                            njmarshall55 Apr 8, 2013 09:18 AM

                                                            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
                                                              HillJ Apr 8, 2013 09:20 AM

                                                              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
                                                                njmarshall55 Apr 8, 2013 10:17 AM

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

                                                                1. re: njmarshall55
                                                                  HillJ Apr 8, 2013 10:23 AM

                                                                  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. roxlet Mar 28, 2013 10:41 AM

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

                                                        1 Reply
                                                        1. re: roxlet
                                                          HillJ Mar 28, 2013 10:43 AM

                                                          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. mcf Mar 28, 2013 10:26 AM

                                                          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
                                                            HillJ Mar 28, 2013 10:42 AM

                                                            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
                                                              mcf Mar 28, 2013 11:34 AM

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

                                                              1. re: mcf
                                                                HillJ Mar 28, 2013 11:42 AM

                                                                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
                                                                  mcf Mar 28, 2013 12:32 PM

                                                                  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
                                                                    HillJ Mar 28, 2013 12:39 PM

                                                                    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
                                                                      mcf Mar 28, 2013 01:12 PM

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

                                                                      1. re: mcf
                                                                        HillJ Mar 28, 2013 01:15 PM

                                                                        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!

                                                                        1. re: HillJ
                                                                          mcf Mar 28, 2013 02:20 PM

                                                                          Busted, LOL!

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