You know, two years ago if you told me I would love plain yogurt I would have come back with a "are you crazy? eww gross!" But today, LOVE IT! It's like ice cream to me (well, almost). But I have been making my own breakfast yogurt blend now for about 2 years and it is this secret formula: 1 cup plain greek non-fat yogurt, 1/2 teasp truvia (mix it in well with yogurt) and then a small amount of fresh fruit of any kind of fruit you want to put on it. Me, well, I take advantage of buying fresh fruit in season then "cleaning it", washing and putting in small one serving size baggies, and throw them in the freezer. When you make your yogurt pull out a small bag, pop it in the microwave for about a minute to thaw it out then put on your yogurt. Yum, yum
You can have a nice sized healthy, chemical and sugar free bowl of yogurt (except for the truvia, which isn't bad for a sweetner) low calorie breakfast or snack. Much better than a tiny container of yogurt that contains a whole bunch of additives.
Plain greek yogurt is just that - NONFAT MILK. period..
Yoplait® Light Yogurt Strawberry yogurt:: Nonfat Milk
Modified Corn Starch, Sugar, Kosher Gelatin, Citric Acid, Natural Flavor, Tricalcium Phosphate, Potassium Sorbate Added to Maintain Freshness, Acesulfame Potassium, Sucralose, Red #40, Vitamin A Acetate, Vitamin D3
Of course, they both have the active cultures, that's a given, that's what makes it yogurt, right? But it's pretty clear here you're getting a whole bunch of added chemicals.
So, okay now, I do add Truvia - which I have looked up on-line now and see there are some controversial chemical compounds about what make up Truvia. So, I'm checking out organic 100% Stevia which is all natural.
But all in all, I love my homemade yogurt and it tastes so much fresher and delicious. I can eat more yogurt for the same or less calories.
Me, I'll take it, personal choice. I just love the freshness of it and the clean taste. The "light" yogurts that Dannon and Yoplait make can make me feel sick, and my mixture doesn't, so there must be something to my more natural recipe, agreed?