Friday, April 23, 2010

It's All Greek (Yogurt) To Me


I now have a brand new food obsession, and I cannot get enough of it. Oh Greek yogurt, how is it possible that our paths never crossed before? Now that we have been introduced, I cannot imagine you not being in my life.

My first encounter with Greek yogurt was about a month and a half ago when I cooked dinner and needed a simple dessert. Considering my company, I went with a Greek theme and planned on making Epicurious Magazine's Roasted Plums with Greek Yogurt. I know nothing about the stuff, so I dragged DC with me to Harris Teeter to grab a container. I figured since he has the Greek flag hanging from his rearview window, he might know what's legit. Turns out I really needed him, because the authentic Greek yogurt was on the top shelf and I couldn't reach the tubs. Thank goodness for tall people!


The Epicurious recipe was pretty simple: Halve and pit the plums. Sprinkle cut halves with brown sugar and bake. Put on top of yogurt. Drizzle with honey. Add nuts. And I am telling you, it was delicious! The texture of Greek yogurt is much different from regular yogurt, with the former being a little thicker and dense. Greek yogurt is also a little more sour, similar to a sour cream. We all know I am a sucker for all things dairy, so these were definite pluses. And to make things even better, this stuff is non-fat and high in protein, so I can indulge with a clear conscience.

My most recent foray into the yogurt is my absolute favourite. A tub of blueberries + a tub of Fage (pronounced Fa' Yeh) plain Greek yogurt. Mix and enjoy. I have been known to eat a whole container at work. I can't help it! The tartness of the yogurt with the sweetness of the berries, it's just that good!

So Greek yogurt, this is my homage to you, because you have found a niche in my diet. Commitment ceremony tonight. My place!

2 comments:

Anonymous said...

Greek yogurt is absolutely awesome, and not to mention versatile! From a nutritional standpoint, the protein content is really high, and the texture is still great even when it's fat-free, unlike regular yogurt which turns into a near liquid state.

I like Fage, Chobani, and Stonyfield's Oikos brands. Gave Yoplait's version a try since I had a try for free coupon, not a fan. It's thicker, but doesn't have that super rich, leave-a-spoon-standing consistency like the other brands.

Khristina... said...

I agree with you, Anon (heh!), with regards to Greek yogurt's versatility. I was at a conference last week and had this curried dip, and I had to re-create it. Mixed it up with Greek yogurt and it was fantastic. Toast some pita chips and you're ready to rock and roll.

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