And with good reason: This southern European variety of yogurt is strained to remove the whey, making it richer, creamier and tangier than other varieties.
It also offers distinct health benefits. Greek yogurt has significantly less sugar, carbs and sodium than more traditional yogurts, and substantially more protein. It’s also brimming with good-for-your-gut probiotics.
On top of that, Greek yogurt is versatile in the kitchen. We all know that it can be the main show in a bowl at breakfast, but it can also be the secret, healthier substitute in baked goods such as muffins or brownies.
Substitute for mayo
Like mayonnaise, Greek yogurt packs a flavor punch, but it has fewer calories and more protein. It also holds up well against sharp, strong flavors, like dijon mustard and paprika. Try it as a delicious substitute in Deviled Eggs.
Substitute for sour cream
The tangy taste of Greek yogurt makes it an ideal stand-in for sour cream. Toss a dollop in a bowl of chili or use it to top a burrito.
Mix yogurt with your favorite herbs, let meat marinate several hours or overnight and then cook. The enzymes in yogurt help soften meat; the high fat content adds moisture.
Use in — or on — baked goods
To add more protein to baked goods, use Greek yogurt as a substitute for other fats (butter, oil or shortening). You can also use it as frosting. Add vanilla or a bit of honey, or just keep it plain. Pairs well with any baked good that calls for a sour-cream frosting (think carrot cake).
Make ice cream
Use Greek yogurt in place of cream next time you pull out your ice-cream maker and add your favorite ingredients (berries, vanilla, dark chocolate, honey, etc.).
Add to mashed potatoes
Infuse mashed potatoes with Greek yogurt’s creamy texture and extra dose of protein for a hearty, delicious snack.