Brown Cow yogurt

In the mo-o-o-od for some tasty calcium?
By LIZ BOMZE  |  February 22, 2006

Somehow life has become so rushed that we not only grab cereal bars as we jet out the door in the morning, but we’re excited that Kellogg’s is now graciously including in them a layer of “milk,” lest we miss our recommended daily dose of calcium. Convenient, yes, but not exactly a breakfast of champions. Forget good; portable food is rarely even palatable.

But there’s a notable exception: Brown Cow yogurt, usually perched somewhere between Dannon and Yoplait. Crafted from butterfat- and nutrient-rich brown-Jersey cow milk, and sweetened with pure maple syrup and naturally milled sugar, the Cream Top style lives up to its name and comes in a dozen different flavors, including apricot mango, creamy coffee, and white-chocolate raspberry. More difficult to come by but worth the search are the low-fat and nonfat varieties: lemon twist, boysenberry, vanilla bean, chocolate, and maple are especially tasty, as is the new line of low-fat smoothies (so far available only in plain and strawberry). With the exception of the smoothies, you’ll need a spoon — but it’ll be worth it.

Available for approximately $.89 for an eight-ounce cup at Shaw’s and Whole Foods Markets.
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