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Family Times
Greek Yogurt
Wednesday, July 10, 2013 • Posted July 11, 2013

You may have noticed that Greek yogurt is becoming increasingly popular lately. I have liked it for a while, enjoying a honey flavor that is to die for, but it is full fat, so while it’s healthy, it’s really more of a treat than anything. I liked it so much (and it keeps for sooo long) that as new flavors are popping up, I’m trying them too (orange blossom, strawberry….mmm). I’ve long been a fan of substituting plain yogurt for sour cream or mayo in dips and dressings, but now that you can buy a huge tub of plain Greek non-fat yogurt I’ve been substituting it straight for sour cream in whatever I’m eating- baked potatoes, tacos, any kind of Mexican food! It gives you that creaminess and the tanginess without any of the guilt. My daughter loves it too! Any yogurt is great, as it is high in calcium and probiotics (to help with digestion and immunity), but Greek yogurt is even better- there is less water in it so it is a more concentrated source of calcium, probiotics, and it has twice the protein! Here are some other idea/recipes I found in no time flat. Just google Greek yogurt and you will find many many ideas, this is quite the healthy trend- I love it!


What makes deviled eggs so sinister? Mayo. Use Greek yogurt instead for the same flavor without the guilt. “You’re going to get the extra protein, calcium and save on calories, fat, and saturated fat,” says Allison Enke, a dietitian for Whole Foods Market.


Typical recipes can use a pound or more of cream cheese, but you can replace all or part of it with yogurt. Oikos’ recipe uses half cream cheese and half vanilla Greek yogurt.


Cream-based sauces are a flat-belly foe. Get the creaminess you crave - and pack your pasta with belly-filling protein - by nixing the cheese and cream and stirring in Greek yogurt instead.

To avoid curdling, add the yogurt after you remove the entire dish from the stove, says Dudash.


Marinate meat and seafood with seasoning and Greek yogurt instead of oil. You’ll cut fat, add tons of flavor, and keep your dish moist and tender.


Put a refreshing twist on a breakfast staple by topping waffles and pancakes with a few dollops of yogurt instead of syrup. It adds protein in addition to cutting calories and sugar.


Whip up moist mashed potatoes by swapping in nonfat yogurt for a portion of the butter in your favorite recipes.


Triple the amount of protein in one smoothie by using Greek yogurt instead of milk.


Nix the mayo the next time you whip up a tub of ranch dressing. Not only will you cut hundreds of calories, but you’ll boost the protein and eliminate the fat if you swap in nonfat plain Greek yogurt.


Add creamy texture to soups by topping it with yogurt or swirling in a few tablespoons after you remove the mixture from heat.


Substituting Greek yogurt for a portion of the mayo in recipes for potato, tuna, and macaroni salads is an easy way to cut calories. Just mix it in with your favorite seasonings and spices.


Turn your guac into super-guac by mixing in a few spoons of calcium- and protein-rich Greek yogurt.


Chobani suggests using Greek yogurt to replace the butter in icing and cut the calorie content.

Try this recipe.

Put 2 cups yogurt in a fine-mesh strainer over a bowl, cover and let drain, refrigerated, for at least two hours and preferably overnight. This step is crucial; otherwise the yogurt won’t be thick enough to make proper frosting.

Using an electric hand mixer, whip the yogurt with 2 teaspoons vanilla and a cup of powdered sugar on medium speed until the mixture is thick, about two minutes. Then cover and refrigerate for 30 minutes.

Spread on cooled cake or pipe frosting onto cooled cupcakes from a quart-size Ziploc bag with one corner snipped off. Serve immediately- (I don’t think this recipe is made for Texas heat- so keep them cold!!!)

The recipe makes enough frosting for a dozen cupcakes.

Yogurt, Cinnamon & Honey “Ice Cream”(Makes 4-6 Servings)


    * 16 ounces plain greek yogurt * 1/4 cup honey * 1/2 teaspoon cinnamon


1. 1. Place all the ingredients in a bowl and whisk to combine.

2. 2. Pour the yogurt mixture into an ice cream maker and chill according to manufacturer’s directions (most small ones take about 30 minutes).

3. 3. Place the mixture in the freezer to firm up, about 1-2 hours.

4. 4. Serve.

5. *If you don’t own an ice cream maker, no worries, this mixture can be poured into popsicle molds and frozen for 6 hours or longer.

6. *You can also use any flavor of yogurt you want, but if it is sweet you’ll want to cut or reduce the honey. Experiment and try adding fruit or whatever your favorite ice cream “mix ins” are!

Greek Yogurt Chocolate Frosting (from Chobani)

Enough for 12 cupcakes:

  • 1 c plus 2 T Plain 2% Greek Yogurt
  • 1½ c semisweet chocolate chips
  • 12 T unsalted butter, room temperature, plus 1-2 T extra if needed

For the frosting, melt the chocolate in the microwave, stirring every 15 seconds until it is completely melted, 2-3 minutes. Set aside to cool, 15-20 minutes.

Use a fork to mash in the butter, stirring and scraping the bottom and sides of the bowl often, until the butter is incorporated. Add the yogurt and use a whisk to combine. Do not over-mix or the frosting will become grainy. If it turns grainy, whisk in the remaining butter a little at a time until the frosting is smooth.

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