Product Review: Voskos Wild Strawberry Greek Yogurt

I picked this item up at Kroger the other day. I used to love strawberry yogurt (fruit on the bottom or blended, didn’t matter).  This container says it is 2x the protein of leading yogurt, 0% milk fat, gluten free and with a variety of live and active cultures. Additionally, it is all-natural, GMO, and rBST free.

It’s also incredibly tart. I ate a little under half the container before my tongue hurt too much to continue eating it. The two, very tiny pieces of strawberry I got were sweet, but in no way made up for the tartness of this yogurt. It lists natural milled cane sugar as an ingredient, but it doesn’t seem to help.


If this were the first Voskos product I had tried, I would speculate that it was a bad batch of fruit, and perhaps I could do something to make it more palatable, or perhaps a different flavor would be tastier.

Alas, when I looked into their website, I discovered I’d already had another flavor: Original Greek Honey Yogurt . . . and I remember it being just as tart as the strawberry.

I’ll stick with Fage Greek Yogurt.


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About Amanda Grabler

I have been gluten free since August 1, 2008. However, my doctor advised me to stop eating gluten in December of 2007. Whoops. I was in the process of giving up a number of other foods that were bothering me at the time, and was about to drive down to New Orleans with a friend (a 14-or-so-hour trip) and I just couldn't handle one more thing to get rid of; especially since I didn't know anything about what "gluten free" meant at the time. In hindsight, I wish I had just gone ahead with it. I would have saved myself 8 months of additional agony. Not to mention, those foods I was giving up? Most of them I can eat now that I'm gluten free (and after my insides healed)! But, better late than never. If you're just now going gluten free, or if your doctor just told you that gluten is your problem, that you have Celiac Disease, whatnot, do NOT do what I did. Is it a lot of work? Yes. Is it worth it? YES! I currently live in Abingdon, Virginia, with my fiancée. Our home is gluten free, and we started off with kitchen-ware that was either brand new, or had only been for gluten free use in the past. My fiancée does not need to be gluten free, but has done so very willingly because of the impact that *not* being gluten free would have on my health. I react to minute bits of gluten, so it is much easier for both of us to be gluten free and not have to worry about cross contamination. I am neither a physician nor a nutritionist. I am writing about my experiences, and research that I have done to try to help others on and/or new to the gluten free diet be a little easier. Please do not take what I write as medical advice. Education: Masters of Business Administration in Economic Crime & Fraud Management Completed May 2009 Utica College Bachelor of Arts in Journalism, History, and Russian Completed May 2001 Ferrum College