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If you are like most yogurt connoisseurs nowadays, you could be heading over to the Greek side. I know my Big Fat Fridge sings “Opa!” to me each and every time I open it.
In fact, according to NYTimes.com, Greek brands like Chobani are really making an impact in the market. “Yogurt sales are among the fastest-growing of all food products as a wave of new brands challenges the shelf space allotted to more traditional ones like Dannon, Yoplait and Stonyfield. And Chobani, which is posting sales of more than $1 billion less than 10 years after it was founded.”
I eat Greek yogurt plain and use it in a variety of different recipes. But how does Greek yogurt stack up against regular yogurt?
Registered dietician and author of The Flexitarian Diet, Dawn Jackson Blatner told USNews.com that the extra straining the Greek variety undergoes is “to remove much of the liquid whey, lactose, and sugar, giving it its thick consistency—does have an undeniable edge. In roughly the same amount of calories, it can pack up to double the protein, while cutting sugar content by half.”
The site said, “Going Greek is a smart choice for low-carb dieters. It contains roughly half the carbs as the regular kind—5 to 8 grams per serving compared with 13 to 17.”
In fact, lowering sugar in their non-Greek variety was on the forefront for Dannon. They subtly lowered the sugar in their kids yogurt smoothies. Dannon has sold smoothies with 25 percent less sugar since February, 2013. Hardly anyone has seemed to notice — just as Dannon had hoped.
Now back to the Mediterranean style. Here are some of my favorite recipes and ways to enjoy Greek Yogurt:
• As a garnish instead of sour cream on tacos and burritos
• In a fresh fruit parfait
• As a salad dressing
TUNA DILL SALAD
• 6 oz. can of albacore tuna
• 1 cup of romaine lettuce
• 1 plum tomato
• 2 tbsp. of Greek yogurt
• 1 tsp. of dill weed
• 1 tbsp. of balsamic vinegar
Mix tuna with yogurt and dill weed.
Serve over lettuce and tomato.
Drizzle with vinegar.
SALMON-CUCUMBER MOUSSE
• 1/2 envelope unflavored gelatin
• 1/8 cup cold water
• 1/4 cup boiling water
• 1/2 cup of Greek yogurt
• 1 tsp. lemon juice
• 1 tsp. finely grated onion
• 1 tsp. paprika
• salt and pepper to taste
• 1 tsp. of dill seasoning
• 6 oz. of canned salmon
• 1 cucumber, peeled and sliced width-wise
Soften the gelatin in the cold water in a large mixing bowl.
Stir in the boiling water and whisk the mixture slowly until gelatin dissolves.
Cool to room temperature.
Whisk in lemon juice, grated onion, paprika, salt and dill.
Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 15 minutes.
In a separate bowl, whip yogurt and salmon together.
Fold into gelatin mixture and mix until mousse texture.
Serve on cucumber slices.
Sources:
“The Trek to a Yogurt Less Sweet – NewYorkTimes.com.” The New York Times. Web 5 June 2013.
http://www.nytimes.com/2013/05/11/business/dannon-cuts-sugar-carefully-in-childrens-yogurt.html?ref=nutrition&_r=0
“Greek Yogurt Vs. Regular Yogurt: Which Is More Healthful? – Health.usnews.com.” US News and World Report. Web 5 June 2013.
http://health.usnews.com/health-news/diet-fitness/diet/articles/2011/09/30/greek-yogurt-vs-regular-yogurt-which-is-more-healthful
Joanne Sgro-Killworth is a Television Fitness Expert, Certified Personal Trainer and Sport Nutritionist. She is Certified in Pilates, Pre-natal/Post-Partum, Yoga and Senior Fitness. She specializes in Weight Loss, Post-Rehab and Post Cancer Training.
Joanne's fitness plans and recipes are available globally on her website www.fitnessanswer.com/ She resides in the Phoenix, AZ area with her husband and son, where she runs her personal training business, Fitness Answer, LLC.
Reviewed June 5, 2013
by Michele Blacksberg RN
Edited by Jody Smith
Add a Comment1 Comments
Joanne! I LOVE this title! Very catchy and engaging.
Great recipes as well!
Usually other yogurts upset my stomach ...I like to say I am lactose "unfriendly" vs. intolerante, but for some reason I seem to be able to digest greek yogurt fine. Any idea to way that may be?
June 5, 2013 - 3:15pmThis Comment