Easy. When I went to Italy, I had the world's best yogurt. But it was
always served plain with toppings--kind of like an ice cream sundae. When
I got home, I figured out that I preferred yogurt that way. So now I buy
plain, non-fat yogurt and top it with jam (actually, I use a fruit-only
preserve, but you get the idea). You get more flavors, it is still fat
free, and don't have the problems with sweeteners.
--Karen
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