skip the fruit-flavored varieties. Most of these contain fruit jam, which is not a significantsource of nutrients, but does add the equivalent of eight or nine teaspoons ofsugar per cup. The jam also takes up space otherwise filled by yogurt so jam-sweetened varieties contain less calcium, protein, and other nutrients than plainyogurt or flavors such as vanilla or lemon, which don’t contain jam. The bestoption: add fresh fruit to plain yogurt.