Vanilla yogurt

Yes, but its sweetness and vanilla flavour suit baking, smoothies and mild sauces better than savoury dishes. In a cake or muffin recipe, use it in the same amount as plain yogurt and reduce the added sugar.

It can split if boiled. For a warm sauce, take the pan off the heat and stir in the yogurt at the end; don’t let the dish boil afterwards.

Keep it covered in the fridge and use a clean spoon each time. Follow the pack’s after-opening guidance; discard it if you see mould, the container is swollen or it smells unusually sour.

It goes well with berries, sliced banana, stewed apples, oats and toasted nuts. Spoon it over pancakes or porridge, or layer it with fruit and cereal for a quick parfait.

Yes, though it may become grainy or separate as it thaws. Freeze it in small portions for smoothies, or eat it straight from the freezer as a soft frozen snack rather than expecting a creamy thawed texture.

Yes. Vanilla Greek yogurt has 8.64 g of protein per 100 g, compared with 3.7 g in vanilla yogurt; it is also thicker, so it works well as a topping or dip.

Plain, unsweetened full-fat yogurt is generally a better everyday choice for young children because vanilla yogurt can contain added sugar. For a child under one, avoid honey; for toddlers, serve yogurt from a spoon and supervise eating.