We are absolute yoghurt addicts at our house. We eat it for breakfast, for dessert, and substitute it into recipes all the time with deliciously creamy results!
While living in Europe, I found myself preferring tubs of plain, unsweetened yoghurt. This way I could decide just how much I want, and how I want to use. As a savory substitute for sour cream, as the base for an improvised veggie dip, or sweetened with fresh fruit or homemade jam for dessert.
