Yogurt-in-the-Middle Fruit

Okay, how many of us actually buy a container of Dannon(tm) brand Fruit-All-The-Way-To-The-Freakin'-Top yogurt, rabidly tearing off the foil cover in our eagerness to get to at all that tasty, lip-smackin' yogurt inside?

Yeah. Not many. If yogurt's the part we crave (which I personally do, quite often), there are much cheaper and less diluted alternatives-- big tubs of mouth-watering vanilla or (shudder) "plain" yogurt without any added extras.

No-- when fruit-n-yogurt cups are consumed, I suspect the majority of buyers are looking for a sweet treat, not something massively healthy or particularly filling. I doubt the yogurt itself is a dominating factor in any of their considerations; they're looking for sugar, and lots of it.

Therefore, I suggest producing (no genetic modifications here, please) regular-sized fruit units with their insides scooped out and filled with tasty yogurt. Imagine biting into the firm flesh of a peach-- but, instead of finding the icky-poo, black, wrinkly pit inside, we discover a delightful dollop of smooth, creamy yogurt! The perfect tangy complement to the light sweetness of the fruit. Tasty, satisfying, and with the added benefit of being subjected to substantially less processing.

Yes, I realize that yogurt *coated* fruit is quite baked, but the translucent glaze on those dried, candy-like numbers is often either gummy or crackly-- nowhere near the seraphic creaminess a Yogurt-in-the-Middle Peach would hold inside.

In addition to peach, the product might also come in apple, plum, and apricot varieties. Or prune, for the adventurous.

Available soon, in your grocer's freezer [or dairy case, or produce section, whichever is most feasible]?