Tuesday, June 8, 2010

It's All Greek to me...

I love yogurt.  My kids love yogurt.  So basically, we are a fermented bacteria type of family!  When we first started to carry Greek yogurt, I had to try it.  It was love at first spoonful.   Greek yogurt is so creamy and rich, I felt as if I was eating dessert.   I assumed something this good, could not be low in calories... Wrong!  One of my favorite brands contains 140 calories, zero fat and 14 grams of protein in ONE serving!

What makes Greek yogurt different?   It is strained to remove the whey, resulting in twice as much protein and lower in sugar and sodium than unstrained varieties!   

Sure, I typically just grab a spoon and inhale...but those with higher culinary ambitions will find Greek yogurt unbelievable.   It adds creaminess to dips and sauces. Bake with it, and you’ll find your crusts moist and golden and fillings smooth.   In beef and lamb dishes, Greek yogurt tenderizes the protein and gives you a rich, complex mouth feel with a touch of acidity and tartness.  It also easily substitutes for cream, cream cheese, sour cream, or ricotta cheese.  Greek Yogurt makes yummy smoothies and boosts their protein content. 

I found this recipe on Chobani Greek Yogurt's website and am planning to whip up this weekend!  Stop in and check out the large selection of Greek Yogurt at Food for Thought!

Holy Guacamole!

1 cup Chobani® Plain 0% Greek Yogurt
2 medium avocados
½ tsp cumin
2 Tbsp fresh cilantro, chopped
1 tsp jalapeno, finely chopped
1 Tbsp garlic, minced
2 tsp lime juice
Salt to taste

Slice avocado in half lengthwise. Remove pit and discard. Scoop out insides with large spoon and add to bowl. Roughly mash avocado with fork. Add Chobani® and remaining ingredients.
Mix until guacamole has desired texture, whether chunky or smooth. Add salt to taste. Kick up the heat by adding extra jalapeƱos. Serve with Pita chips for a "Greek" twist or use as a tasty spread on sandwiches.

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