Yogurt lovers, celebrate. Organic Valley, a farmer-owned cooperative of more than 1,600 organic family farmers nationwide, introduces a live organic, lowfat yogurt in a 32 oz bottle.

Available nationwide in berry, vanilla and plain, this multi-use yogurt starts with organic milk fresh from cows raised on family farms without the use of antibiotics, synthetic hormones or persistent pesticides.

To that milk, Organic Valley adds Thrive™ to create a creamy culture that boosts the body’s digestive and immune systems. Thrive is Organic Valley’s proprietary blend of prebiotics and probiotics that provide clinically tested efficacious levels (10 billion BB-12 bacteria per serving) through the end of the code date to boost digestive and immune system health. Thrive is a “symbiotic” combination of fiber (the prebiotic, inulin) and healthy bacteria (the probiotics, Bifidobacterium BB-12, Lactobacillus acidophilus, and Lactobacillus casei).

And while others commonly use cane sugar to sweeten yogurt, Organic Valley’s vanilla and berry flavors are made with agave nectar. In addition, the vanilla yogurt is made with Fair Trade vanilla, while the berry yogurt bursts with the flavor of a whole berry puree. The yogurts have no added gums or stabilizers. An excellent source of fiber and calcium, each serving contains two grams of organic inulin, a prebiotic from organic Jerusalem artichoke.

But perhaps the greatest benefit of this product is its versatility. Pour it on your cereal, blend it into smoothies, dips and dressings or drink it straight from the bottle. It’s also great in recipes. Try the following recipe at home for a delicious, healthy meal.

Chilled Cucumber Yogurt Soup with Fresh Dill and Toasted Walnuts

Prep Time: 25 minutes; Total Time: 2-3 hours for chilling

Servings: 6-8

Ingredients

• 5 cups Organic Valley Live Organic Lowfat Plain Yogurt

• 2 cups peeled, diced cucumbers

• 1 cup chopped, toasted walnuts*

• 4 tablespoons extra-virgin olive oil

• 4 teaspoons minced fresh garlic, pressed into a paste with fork

• 3 tablespoons chopped fresh dill

• Salt and freshly ground pepper to taste

• 6-8 fresh dill sprigs

Combine all ingredients except dill sprigs. Cover and chill 1-4 hours.

To serve: Portion the soup into cups or bowls and garnish with dill sprigs.

*To toast nuts, place them in a single layer on a baking sheet and bake in a 350°F oven 12-15 minutes, tossing them halfway through the baking time.

For additional yogurt recipes, such as Curry Yogurt Baked Chicken or Cheddar Thyme Biscuts, visit organicvalley.coop.