My New Obsession with Greek Yogurt
There’s been a lot of hype about Greek yogurt recently. What felt like overnight, new brands of fancy yogurts – both Greek and other types – started appearing in the refrigerator sections of grocery stores everywhere. First Fage, then Siggi’s Skyr, even Stonyfield got on the bandwagon with their tasty Oikos brand, and then about a dozen other varieties I don’t remember. I was a little overwhelmed and admittedly apathetic to the whole trend. My feelings for yogurt are pretty hot and cold. I tend to go through phases when the standard “fruit on the bottom” cups are my mid-morning snack, but then I get sick of them and the texture makes me gag.
I was never huge on yogurt at all until I spent a semester in London and found the Biopot: the smoothest, creamiest, most delicious yogurt with real chunks of fruit in flavors like Mango, Papaya and Passionfruit, and Summer Berries. I ate it every morning with shredded wheat and sometimes by itself for dessert. I cannot describe how much I miss it. (Has anyone ever seen this in the US??? I’ve searched to no avail!)
It was through the glorious Biopot that I realized my fondness for the creamier European style of yogurt over the gelatinous globs of yogurt found in the States. And when I first tried Greek yogurt, I expected it to be a similar consistency. Imagine my surprise when my small cup of yogurt was thick, velvety and full!
I was hooked immediately.
I really enjoy Trader Joe’s Non-Fat Greek Yogurt with Honey. It’s not very sweet, but it’s totally satisfying and especially great with some granola in the morning. And since I discovered this new (and affordable!) yogurt, I’ve been trying to add it into some recipes as well. The other night, we had barbecued some chicken wings and grilled asparagus, so by the end of the meal we wanted something sweet, but light. I had splurged at the grocery store earlier and bought a container of plain Fage yogurt and I knew just how to use it!
A few scoops of yogurt, a healthy drizzle of honey and some chopped strawberries on top and we were licking our bowls within minutes. So satisfying and such a healthy alternative to ice cream! Most Greek yogurts come in various fat/non-fat/some fat portions, so you can choose based on your own diet. All I can tell you is I plan to repeat this with every summer fruit available: blueberries, peaches, nectarines, blackberries… the possibilities are endless!
I guess some trends are worth all the hype. How do you feel about Greek yogurt? Are you as obsessed as I am?
1 small container plain non-fat Greek yogurt
12 strawberries, washed and roughly chopped
Put a few large spoonfuls of yogurt into 4 small glasses or ice cream bowls. Drizzle each with about 1 Tbs. honey. Add strawberries on top.
- Add toasted chopped nuts
- Layer ingredients like a parfait for a pretty presentation
- Use any fresh fruit