Have you tried Greek Yogurt yet? Well, why not?
In the list of items I would hypothetically stiff-arm an old lady to get to at the grocery store, Greek Yogurt is definitely near the top.
Low-fat yogurt has been perceived as stereotypical “diet food” for decades. Those itty-bitty cartons of Dannon, Yoplait or Stonyfield are marketed almost embarrassingly to women who are “watching their weight.” Though light yogurt versions are relatively healthy and tasty, they tend to contain a lot of natural and artificial sugars -- and minimal amounts of protein. So you get empty calories –- and a rumbling, hungry appetite in a few short hours.
(Foodie side note: I once lived with a girl who consumed roughly three 32-ounce containers of fat-free vanilla yogurt a week… sometimes even more than that! She was an attractive and relatively slim girl, but she struggled with serious body image issues. She seemed to think of yogurt as a “safe” food that wouldn’t cause her to gain weight. She definitely got her calcium, but think of all the foods she missed out on!?)
Don’t get me wrong: I love traditional yogurt. It’s delicious, full of healthy bacteria and calcium. And the frozen stuff? Yum! I think I saw the TCBY attendants more than most of my family members while an undergrad at FSU.
But yogurt can be kicked up a notch, which is important for those of us building our Badass bodies. Enter Greek yogurt!
Though becoming more popular and increasingly available in major grocery stores, Greek yogurt is still relatively unknown in the United States. I was happier than a schoolgirl at a Jonas Brothers concert the first time I spotted the Greek goodness in Publix.
Greek yogurt has a thicker and richer consistency than regular cow’s milk yogurt. Used heavily in Greek and middle eastern cuisine, the yogurt is strained through cloth or a seive, draining much of the liquid byproduct from the mixture. The result is delicious, creamy yogurt with no watery film. The nsistency is similar to sour cream.
One of the most notable benefits is its high protein content: 8 ounces contains 20 grams of protein and only 120 calories. That’s the same amount of protein as a 4 oz beef patty or an omelet made with 3 large eggs!
I love this stuff. I prefer the low-fat or non-fat versions, and have tried nearly every brand available. My personal favorite is FAGE (pronounced Fah-yay, and top left in the photo), the creamiest and thickest version I’ve sampled. Other tasty brands include Chobani and Oikos. You may have seen these sitting next to those girlie cups of Yoplait in the grocery store in the past few months. Next time, skip the girlie-man yogurt and grab the Greek!
What’s the best way to eat Greek yogurt? Any way you choose! I usually keep it simple, but here’s a few suggestions:
- Mixed with assorted berries and a little bit of sweetener (I use agave syrup or stevia, though Splenda is a good option too)
- Mixed with all natural fruit jelly or jam
- Mixed with protein powder.
- Combine one serving (roughly one cup) of yogurt with approximately ¼ cup canned pumpkin, 1 tablespoon of instant sugarfree vanilla pudding mix, 1 tsp cinnamon and sweetener to taste. Let it set to thicken a bit and you’ve got a low-calorie, high protein pumpkin pie mousse! Yum!
- Also, try substituting it for sour cream or mayonnaise in many of your recipes. I use it to make healthy dressings, dips and sauces and have used it as a healthy substitute for sour cream in many cake recipes. Plain!
Try it for yourself and let me know what you think! If you already eat and enjoy Greek Yogurt, how do you like to eat it? Tell us below in the comments section!
Coming tomorrow: Shannon, Badass CEO, shows you how to build SexyBack! SexyShoulders!