What's the point of 'corner' yoghurts? If I wanted to mix my own yoghurt, I'd buy the constituent parts but, honestly, who does? No-one with any other commitments. Time was when the yoghurt producers would mix the ingredients for you. You still had to separate the pots and remove the foil, which is irksome, but a fair price to pay for some longevity. But what's with the diy mixing?
And I know there are others who put the jam at the bottom. I appreciate that both of these approaches help me to believe that there is some actual fruit in my yoghurt, if only because I've had to add it my bloody self! But really, I already believe (or don't care if I'm being lied to about) millions of other things: vitamins, proteins, salt, sugar, Madagascan vanilla, Cornish clotted cream, Kenyan tea - there's no way I'm going to authenticate these things in other products, so what makes the producers of yoghurts so sensitive to consumer-skepticism that they invite us to take part in the manufacture of the final product?
Was there a scandal I missed? Did Ski somehow game the system, using sand which mimicked gooseberries when under test conditions? I don't think so.
I get it when it comes to the chocolate-covered digestive balls and corn flakes - they probably should be kept separate. Although:
1. that's an odd mix and always reminds me of Milo Minderbender proposing to cover his massively over-bought cotton stocks in chocolate in a desperate attempt to recoup some of his losses and;
2. I seem to think that the fruit corner came first, so the anti-soggying thing isn't the explanation for the initial design.
And why on earth did Muller decide that a triangle was the optimum shape for stirring? It so isn't. It's really hard to ensure an even spread of fruit to yoghurt when you can't actually stir. It's more like folding. And the spoon has to be the right shape to get into the corners. Most of my teaspoons are rounded. Plus it means that I have to use my fingers like an animal to get the last bits out.
AN ANIMAL.
