I didn't think they would be able to make REAL yogurt from the ingredients and manipulation they have to put into removing carbs. I do know some carbs get "eaten" during the making of yogurt but not as many as we would like.

I wrote Dannon an email asking if there is any acidophilus in it. This could have happened while "culturing" it or added afterwards. The best way is if they were able to culture it. The flavors sound nice, it's too bad it is not much more than that based on what everyone is saying about taste (as with Hood as well - oh poo).