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Yogurt -- Aspartame options

Easy.  When I went to Italy, I had the world's best yogurt.  But it was 
always served plain with toppings--kind of like an ice cream sundae.  When 
I got home, I figured out that I preferred yogurt that way.  So now I buy 
plain, non-fat yogurt and top it with jam (actually, I use a fruit-only 
preserve, but you get the idea).  You get more flavors, it is still fat 
free, and don't have the problems with sweeteners.