It’s no secret that plain fat-free yogurt has 0 SmartPoints® and is on the ZeroPoint™ foods list (hooray!) It’s perfect as either a protein-packed snack or healthy, satisfying breakfast.
Our WW editors were determined to find the best ones for each of your basic needs among the plethora of varieties on the market.
But before getting into the results, you should know that all plain, fat-free yogurt is not created equal. It comes in a few different types: regular, Greek, and Skyr, and each one can satisfy specific needs and tastes:
This familiar type of yogurt is made by thickening milk with gelatin or milk powder, or evaporating it. Once the milk is thick, it’s pasteurised (to keep it safe for eating) and homogenised (to keep it creamy). Lastly, cultures—living organisms, sometimes called probiotics—are added to change the milk’s natural sugar (lactose) into lactic acid, which thickens the milk even more.
Made similarly to regular yogurt, the difference is that Greek yogurt is strained to concentrate its solids and remove some of the whey. It takes about three times more milk to make Greek yogurt than regular yogurt.
Yogurt and Skyr are both cultured dairy products, but the cultures used to make them are different. The cultures used for Skyr provide a creamy texture, while yogurt cultures provide a sour, tart taste. Skyr is also much thicker and more densely concentrated than other yogurts. It takes nearly 2 pints of milk to make just one cup of Skyr.