The probiotic-packed ingredient is for more than just slop bowls and smoothies Published April 28, 2026 2:51PM (EDT) Homemade berry yogurt ice pops with frozen black currant and blood orange (istetiana / Getty Images) There is a specific kind of quiet dread that comes with living alone and opening the fridge to find a tub of Greek yogurt you bought with the best of intentions. You used it once — maybe twice — and now it’s sitting there, a little accusatory, inching toward its expiration date. I buy Greek yogurt constantly. Almost every time I go to the grocery store. And if it’s on sale, well, in this economy, I’m going to buy two. I’m not ashamed to admit that there have been times when those 32-ounce tubs just stare at me day after day, haloed by the refrigerator light, moving further from consumable and closer to petri dish . But there is a bright side.…