How many trending foods did you try—or adopt—in 2014?

Acccording to MyFitnessPal, a calorie counter app, the food trends sought by its users last year are predicative of what will continue to be hot and healthful in 2015.

Their data showed that it was not the year of kale, as much as it was the year of Brussels sprouts—with food entries up a whopping 224% in 2014.

Here are the top trending foods going into the new year, based on what the app users logged in 2014 over 2013:

Following on the heels of the burgeoning Greek yogurt market, ready-to-eat yogurt dips and spreads are finally raising their hands.

While some people like to putter over dips and spreads, making their favorite recipe or seeing what new flavors they can add to cream cheese, Greek yogurt or sour cream, others like to grab and something already made. We belong to both groups, depending on how hungry we are at the moment.

For the latter group, Blue Isle Mediterranean Yogurt Spreads will be welcome. The product’s stated goal is “to raise the bar in the retail cream cheese category with superior flavors, functionality and nutrition.”

The brand differentiates itself by promoting its healthy probiotics (or “good bacteria”) and their calcium-rich yogurt spreads as “the new cream cheese.”

It is spreadable, like cream cheese. It’s also dippable.

Compared to the leading cream cheese (that’s you, Philadelphia), Blue Isle has nearly 40% fewer calories and fat, with only 60 calories and 6g of fat per two-tablespoon serving. Like Philadelphia, it is certified kosher by OU. The company says that Blue Isle contains 180% less sodium per serving than the leading cream cheese. Who knew cream cheese was salty?

Blue Isle is available in savory and sweet flavors:

The new spread in town, made from probiotic Greek yogurt. Photo courtesy Karoun Dairies.

In its debut year, Blue Isle Original won the 1st Place award from the American Cheese Society in the Labneh, Greek Style Yogurt, and Other Strained Yogurt Products category. It is made by family-owned Karoun Dairies.

We enjoyed all of the flavors, alternately spreading them on bagels and using them to dip crudités. The sweet and savory flavors—a opposed to the plain Original—were equally beguiling. We look forward to experimenting with canapés and dessert canapes (using our Stackable Appetizer Maker device, loaf cakes with Honey Blue Isle and raspberry jam were a good start).

Made from rBST-free California milk, you can:

The line is available at better supermarkets and natural food stores nationwide (partial list: Central Market, Fiesta Mart, Fred Meyer, The Fresh Market, Harmon’s, H-E-B, Jon’s Marketplace, Lucky’s, Mollie Stones, New Seasons, QFC, Strack and Van Til).

The suggested retail price is $3.29 for an 8-ounce tub.

Discover more at BlueIsleSpread.com.

Save some of tonight’s eggnog for tomorrow’s French Toast. Eggnog is substituted for the milk that’s normally beaten with the eggs.

With this recipe, from Taste Of Home, prep time is 10 minutes, cook time is 20 minutes.

For an even eggier flavor, use challah or brioche instead of conventional bread.

RECIPE: EGGNOG FRENCH TOAST

Ingredients For 8-10 Servings

1. BEAT the eggs, eggnog, sugar and extract in a bowl. Soak the bread in the mixture for 2 minutes per side.

2. COOK on a greased hot griddle until golden brown on both sides and cooked through.

3. DUST with confectioners’ sugar if desired, and serve with syrup and optional berries.