Greek yogurt

Look for ones that are organic? All of the organic ones in our supermarket seem to be the lowest cals and the more 'natural' ingredients.

I eat the Chobani because it is made of only natural ingredients and I have to say, I LOVE it!!! It's creamy and delicious while being good for you (double win!) I like to have them at any of the day too-good to have with breakfast, to pack in a lunch or to have for a dessert after dinner. And all of the flavors are delicious!

i love fage greek yogurt

I like both Chobani and Oikos, either one will do for me!
There both rich and creamy , have a large variety to choose from,
and are very satisfying! I find that if I drink a bottle of 16.9 ozs of water, and then eat one
I'm good to go!!! I also have gotten into the habit of having 20 raw almonds about a half hour before meals!
You'll find this old trick will help you push your plate away, and eat less! Eating the almonds a half hour before meals,
gives your brain time to let your stomach know it has had food! When you sit down, you will not be ravished!

Siggi's Skyr -- not Greek yogurt, but similar -- doesn't have chemical additives and has very little (but all natural) sweeteners. It won't taste like Dannon or Yoplait, though. It's an acquired taste.

What about plain chobani or fage? Then add some fruit if you're anal about sweeteners

Fage, 0% fat is really tasty. Throw in some blueberries and strawberries - delicious!

I use fage.

If you are getting proper plain greek yoghurt you're probably going to have to sweeten with something because it's no fun to eat it on it's own.

I add dark chocolate and almond butter.

I don't particularly like Fage 0% on its own, but maple syrup totally changes the flavour and texture for me, and makes it smooth and softens the slightly chalky edge it can have.
Just half a tablespoon in 100g makes all the difference.

I make my own, but I know a lot of people swear by Fage. I used it as my starter when I made my first batch of yogurt and had an extra one on hand (in case I messed up with the first one) and it was delicious. If you want to try making your own, you just heat up some milk until almost boiling, then cool it down to about 100-110 degrees, then add some regular plain yogurt (I use about 1 cup per half gallon of milk). I store it in mason jars on the counter for 8-24 hours (depends on how tangy you want it) then put in the fridge for a few hours and use. Then just strain it in some cheese cloth for a few hours if you want it thick like greek yogurt. I make a gallon at a time since I make frozen mint chocolate chip yogurt, eat yogurt with honey regularly, and use it as a replacement for sour cream, cream cheese, and heavy cream. I'll usually strain half and keep the other half thinner. I definitely prefer the texture and taste of homemade, but my husband doesn't like it at all. He likes it sweeter, even if he adds honey or fruit. Still it's fun to try if you have some spare time!

Have you had any problem with it? Does it mess up your tummy? If not why change your yogurt? I love greek yogurt light and fit has less calories then most of them i havent tried chobani of course ive also never had any problem with dannon

If the words you can't pronounce are these:

L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei

Don't fear, those are the probiotic live cultures that are really good for you!

Most of your plain greek yogurts won't have much in them besides the natural ingredients. Fage and Chobani are the best, in my opinion. You should know though that the plain can be a big tangy as it doesn't contain all those sweet syrups and fruit. You can experiment but I find adding either berries or a tsp of all natural jam to a cup of yogurt adds just enough sweet to offset the tangy.

Enjoy!

P.S. Don't believe everything you hear about what's "bad" or "good" for food. Do your own research, look things up and decide for yourself!