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Greek yogurt brings nutrition, new texture to the table

Apricot and yogurt custard, adapted from “The Yogurt Cookbook” by Arto Der Haroutunian, has a firm texture not unlike cheesecake.
Apricot and yogurt custard, adapted from “The Yogurt Cookbook” by Arto Der Haroutunian, has a firm texture not unlike cheesecake.
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We spoon up so much yogurt at breakfast, lunch and dinner that we spent $7.3 billion on the tart stuff last year. Its creamy texture and good-for-your-gut benefits are draws. So are the varieties: full fat, nonfat and low fat; organic and conventional; honey sweetened or plain; fruit on the bottom or swirled throughout. Among these cultured denizens of the dairy case, it’s Greek yogurt that’s getting lots of attention. Retail sales in the U.S. ...


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