Other than mixing it with sugar/honey/molasses/maple syrup and eating it by the gallon (which is really really good), what do you do with the world's best yogurt?
And by the way, I recently tried the whole milk/cream yogurt. Wow is that rich. Almost buttery tasting and as thick as marscapone cheese but with a refresing tang. Truly addictive, but I think I'll stick to the 2% for everyday noshing.