Healthy Perspective by Melissa Wieczorek


Greek Yogurt – Recipes and Tips Beyond Breakfast

Entertaining this weekend? Here's a quick and easy tip to lower fat and calories without sacrificing  taste.  Yogurt has long been consumed by Americans for breakfast. But did you know that Greek yogurt makes a great low fat, high protein substitute for many recipes beyond the breakfast table? When you're preparing your 4th of July barbeque this weekend swap nonfat plain Greek yogurt for sour cream and mayonnaise in dips and salad dressings. Use it in place of whipped cream with fresh berries for a light and tasty dessert. Try these two easy and versatile recipes to help lighten up your menu.

Creamy Cucumber Sauce – Excellent on grilled chicken or fish. Great on burgers too!

8 oz nonfat plain Greek yogurt
1/2 cup nonfat sour cream
1 clove garlic, minced
1 1⁄2 tsp white wine vinegar
1 Tbsp lemon juice
1 1⁄2 tsp extra virgin olive oil
1⁄4 cup peeled, seeded and minced cucumber
Salt & Pepper to taste

Combine ingredients and allow to sit in the refrigerator for a couple of hours before serving to give the flavors a chance to meld. Makes approximately 2 cups.

Lemony Yogurt Topping

Topping:
8 oz nonfat plain Greek yogurt
1 tsp honey
1 tsp fresh lemon zest
Juice of 1 lemon
2 pints mixed berries, rinsed
1 Tbsp fresh mint plus additional sprigs for garnish
Toasted sliced almonds for garnish

Combine yogurt, honey and lemon zest in a small bowl and chill until ready to use. Toss berries with lemon juice and 1 Tbsp fresh mint. Divide into bowls. Top with lemon yogurt topping and sprinkle with almonds. Garnish with mint sprigs. Optional: Layer with cubed angel food cake for a delicious low-fat, low-cal trifle.


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