One of my favourite snacks as of late, the trendiest and tastiest Greek yogurt that’s low in fat and high in protein. It has a smooth, thick and rich consistency and you can immediately taste the decadent difference. Compared to regular yogurt, the Greek version is filtered to remove the whey and moisture which creates a denser product. Try IÖGO, PC, Liberté or Chobani brands mixed with flax seeds, fruit and honey!

More protein, probiotics and calcium: Twice as much protein and more calcium as regular yogurt will leave you full and satisfied. Probiotics also help maintain a healthy digestive tract and immune system.
Less sodium: Up to 50 percent less sodium but still has the full-bodied tasted of creamy yogurt.
Low carb and low in fat: Made with skim milk to help you limit your carb intake.
Versatility: Thick texture and rich taste can be substituted in many dishes when cooking, whether savoury or sweet. You can sweeten it or flavour it to use as a dip or a sub for sour cream with your potatoes.

Here are some of my recipe picks from Whole Foods Market,

Greek Yogurt with Honey Thyme Walnut Crumble

– 2 teaspoons butter
– 1/4 cup chopped walnuts
– 1/2 teaspoon dried or 1 teaspoon fresh thyme leaves
– 2 tablespoons good quality mild honey
– 2 cups Greek yogurt

Melt butter in a skillet over medium heat. Add walnuts and stir until just toasted and beginning to brown. Remove from heat. Stir in thyme quickly, then add honey and stir to coat walnuts. Divide yogurt onto two dessert plates. Spoon honeyed walnuts over the top.

Garlic-Roasted Fingerling Potatoes with Buttermilk Yogurt Herb Dressing

For the garlic-roasted potatoes…

– 2 pounds mixed fingerling potatoes cut into 1-inch chunks
– 3 tablespoons extra virgin olive oil
– 1/4 cup white wine
– 2 teaspoons kosher salt
– 1/2 teaspoon fresh ground black pepper
– 1 tablespoon minced fresh thyme leaves
– 2 teaspoons finely minced garlic (1 clove)

For the buttermilk dressing…

– 1/2 cup buttermilk
– 1/4 cup Greek (thickened) yogurt
– 1 tablespoon lemon juice
– 1 tablespoon grated lemon zest
– 1 tablespoon honey
– 1 tablespoon minced chives
– 1 tablespoon minced dill
– 1 tablespoon minced mint
– 1/2 teaspoon salt
– 1/4 teaspoon freshly ground black pepper

For the potatoes, preheat the oven to 400°F. In a large bowl, combine the cut potatoes, olive oil, white wine, salt, pepper and thyme leaves. Toss well to coat.

Arrange the potatoes in a single layer on two sheet trays. Cover tightly with aluminum foil and cook the potatoes in the oven for 15 minutes. After 15 minutes, remove the foil and continue to roast the potatoes until they begin to turn golden brown, around 30 minutes more.

Remove both trays from the oven and stir a teaspoon of minced garlic into each sheet tray until the potatoes are well coated. Place the potatoes back in the oven and cook for another 10 minutes until they are deep golden brown and the garlic is fragrant (but not burnt).

Meanwhile, for the dressing, combine all ingredients in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve.

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