Our choice: Greek
Why: It's creamier, tangier, less sweet and has more than double the protein of the conventional version, thanks to the straining process.
The only drawback: Cost. The Greek version can go for more than double the price of regular yogurt. You can get around this by making your own, as this video shows, using ordinary kitchen utensils.
Next: Store-bought shortcuts—what's worth it, what's not