My new favorite snack is a small container of Greek yogurt, especially black cherry or pineapple. I’ve learned that you can use plain, non-fat or low-fat Greek yogurt as a healthy substitute for butter, oil and other cooking fats. It was music to my ears when my dear meat-and-potatoes-loving husband said, “We need to get more plain Greek yogurt!”
|Buttery, creamy Greek yogurt adds flavor and improves texture in baked goods.|
Much of the liquid is strained from Greek yogurt, so it has a thicker texture than other yogurts. With more protein and fewer carbs than regular yogurt, you’ll add a guilt-free tang to your dishes and baked foods.
For example, you can use Greek yogurt instead of cream cheese in a frosting recipe. Top a baked potato with Greek yogurt, or mix it into mashed potatoes. Use the same amount of yogurt as you wold cream cheese or sour cream, or use it in place of mayonnaise in tuna salad.
In baking recipes, you can substitute some of the oil or butter with Greek yogurt. The live yogurt cultures won’t survive the heat, but the yogurt gives baked goods a moist texture with fewer fat grams. For excellent information on measurements and substitutions for baking, visit My New 30 .
Plain Greek yogurt is a delicious topping for fresh fruit, but it’s good to know that you can cook with it, too. Check out Meg’s Kitchen on the Stoneyfield Farms website for a wide variety of recipes.
Hope you’ll try some of these ideas, and maybe share some of your own. Enjoy good foods!