I remember very clearly the first time I ate Greek yogurt because it thoroughly and completely disgusted me. Something about it was sour, the texture was grossly thick compared to my Light 'n Fit yogurt and I had no clue what to make of the watery gunk I found floating underneath the lid. But I paid a pretty penny for it comparatively, so I was bound and determined to make my way through the entire cup.
And I did, thankfully. By the time I scooped up my very last spoonful, Greek yogurt and I were friends. Very good friends with benefits, though I think I may be the only getting the benefits.
Greek yogurt is an excellent source of protein, and if you buy the right kind, it can be low in fat and sugar, too. This makes it an ideal base for post-workout smoothies. I like to blend Oikos Vanilla (organic!) with a banana, splash of skim milk, tablespoon of natural creamy peanut butter and a pinch of cocoa powder to create a healthy take on a chocolate milkshake.
You can also cook with Greek yogurt. The other day, I swapped out the buttercream in a raspberry scone recipe for equal parts low-fat, plain Greek yogurt and it seemed to work just fine. I'm also quite anxious to try the "No Cream-No Cry Penne All Vodka" recipe in my latest issue of Fitness magazine, which calls for Greek yogurt instead of cream.
And as I type this post, I'm very much looking forward to eating this snack:
Oikos Vanilla (my favorite!) with a dash of cinnamon to taste. Such a perfect little dip for my Lady Alice apple slices and a few berries.