30 minute meal: An Intro to Noosa Yoghurt

If you've been following along, you should know by now that I am obsessed with Greek yogurt (documented first here, and then here). I like to say it's because it's deliciously nutritious and can easily transform any dish (from soups to cheesecakes), but mostly it's because it's the quickest thing I can get in my belly when I'm hungry, groggy and on my way to work. 

But not all yogurts are made the same, and when I discovered Noosa, I knew I had to share it with you. I must admit that I was first drawn to it by its beautiful design (totally judge books by their covers) but one spoonful later, there was no turning back. 

Noosa had officially ruined all yogurts for me.

Noosa Yoghurt hails from Noosa, Australia but is actually made in Colorado. It checks off pretty much all of the boxes even for the pickiest food snob - happy cows and gluten free. But what really sets it apart is its texture - lusciously creamy and velvety, and how it has truly mastered the balance between tangy and sweet.  It doesn't quite leave your lips puckering like a Greek yogurt and is not as artificially sweet as the generic Dannon. 

All I have to say is - try it and you'll understand. 

And if I still haven't managed to convince you? Well... it was so good I wrote an entire blog post about it. 

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Most likely to be awarded a Michelin star? 

Passionfruit, peach, and mango.

Prom Queen? 

Blueberry - it's a beautiful ombre of purple.