![5 distinctive yogurts to jazz up your dairy case 5 distinctive yogurts to jazz up your dairy case](https://eu-images.contentstack.com/v3/assets/blt09e5e63517a16184/bltb8fd8ae418cd63fd/64e9076cd9d83fb28fef4768/yogurt-tease.jpg?width=700&auto=webp&quality=80&disable=upscale)
Slightly thinner than traditional Greek yogurt, Noosa’s full-fat, Australian-style blends are made within eyesight of Colorado’s Morning Fresh Dairy, where Noosa gets its milk. The brand recently launched a Plain flavor—a thick, tangy yogurt with significantly less sugar (13 grams per serving) than its other varieties. Also new to Noosa’s docket are two luscious tropical flavors, Coconut and Pineapple, lightly sweetened with Colorado alfalfa-clover honey. SRP: $2.49, 8 oz.
Why didn’t we think of this? Blue Hill is garnering buzz in the dairy case by challenging the American idea that yogurt must be a sweetened, breakfast-only food. Blue Hill employs naturally sweet vegetables such as carrots (our fave), beets, sweet potatoes and tomatoes to flavor these epicurean delights and give them a beautiful hue. The company uses milk from grass-fed cows from small, family farms throughout the Northeast, including its own farm in the Berkshires. SRP: $2.99, 6 oz.
You’re likely familiar with Stonyfield, the conscious, “obsessively organic” yogurt brand that advocates for USDA Organic. But did you know that the company recently reformulated its crazy-popular Greek yogurt to attain an even creamier texture? And did you know it just rolled out two new flavors, Black Cherry and Café Latte? At 120 calories and 13 grams of protein, Black Cherry satisfies as a delicious dessert or satiating afternoon snack. SRP: $1.63, 5.3 oz.
It’s clear that the folks at Maple Hill are supremely passionate about yogurt. They source dairy from 100 percent grass-fed cows from organic farms in upstate New York. The yogurt tastes earthy and tart. Plus, because Maple Hill chooses not to homogenize its milk, every product contains a “creamline”—a layer of milk fat that rises as yogurt cools and settles during the culturing process. The Maple flavor is a sure win. Also available in 12-ounce drinkable bottles. SRP: $1.49, 6 oz.
First there was Björk. Then there was the 2010 volcanic eruption of Eyjafjallajökull (pronounced ay-yah-fyah-lah-yoh-kuul—say that three times fast!). Now Iceland is on our radar because of the new crop of products hailing from the Arctic Circle. Smari skyr is an ultrasmooth Icelandic-style strained yogurt made from Wisconsin-based cows’ milk. The Pure flavor earns extra points because it contains just two ingredients: Organic, grass-fed, free-range Jersey milk and active cultures. Also try the Vanilla flavor, barely sweetened with organic cane sugar. SRP: $2.49, 6 oz.; $7.49, 24 oz.
First there was Björk. Then there was the 2010 volcanic eruption of Eyjafjallajökull (pronounced ay-yah-fyah-lah-yoh-kuul—say that three times fast!). Now Iceland is on our radar because of the new crop of products hailing from the Arctic Circle. Smari skyr is an ultrasmooth Icelandic-style strained yogurt made from Wisconsin-based cows’ milk. The Pure flavor earns extra points because it contains just two ingredients: Organic, grass-fed, free-range Jersey milk and active cultures. Also try the Vanilla flavor, barely sweetened with organic cane sugar. SRP: $2.49, 6 oz.; $7.49, 24 oz.
A Greek yogurt renaissance has helped sales of yogurt and kefir reach $3.1 billion in natural and conventional channel sales in the 52 weeks ending March 23, 2014, according to SPINS. Here are some new takes on the yogurt trend to diversify your dairy case.
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