Questions on Greek Yogurt

Alright.....I finally found some Greek yogurt which as I recall was told that is high in protein. But I kind of remember everyone saying that you can't just eat it as you would regular yogurt. So....my question is what do you do with it?

I guess I need to get the protein from somewhere and since everyone seems to like the Greek stuff I thought that I better check out what to with it before buying some of it.

Thanks for the information....I really appreciate it.

Ohhh, yeah!

I use this a lot!  Easiest way is to add some blueberries, or any other fruit for that matter with a bit of splenda or other sweetener. Maybe a bit of Ka****oo, for a great breakfast.

Also, when making chicken or tuna salad, I use equal parts Greek yogurt and reduced fat mayo. Cuts the fat and add just a bit more protein. I use it as a substitute for sour cream on baked potatoes, have used it in chicken paprikish, swedish meatballs, and for dips for vegetables.


Hope this helps!

Hey gals, Thanks for the advice on Greek Yogurt.  I have seen it in the supermarkets but never dared try it as someone said it was "ICKY" by itself.  I certainly will try it now with some of the suggestions.....As always, there's always something new to learn from you people out there!!  Thanks again,

Sandy

Ditto what Susan said. I use the greek yogurt for everything.......
Add fruit to it, onions, green pepper or what ever. Not onions and green pepper and fruit!!!!!
I love it!!!!!
CArla

The reason for adding something to it, is it has not much flavor plain. So I for sure add\
some fruit & splenda to help. Yes, it is good for us & has very little sugar in it as so many others out there. Enjoy!!

Is Greek yogurt similar to regular plain yogurt just thicker?  I have seen Greek yogurt or Lebanese yogurt in restaurants.  They call it Laban.  It is very thick almost like cream cheese.  I use plain yogurt alot.  My dh is from Turkey and makes a lot of dishes with yogurt.  I usually pour it in a strainer and leave it in the fridge for as long as I can, sometimes hours.  Over a bowl or something of course.   It drains and thickens up.  This keeps it from separating when heated in a recipe.

some places sell plain AND vanilla- the vanilla is ok by itself--actually-i'm wierd (but we knew that!) and i eat the plain plain...i was adding raisins til i found out that dairy negates iron so there was no point other than the flavor!

I too eat the vanilla by itself.  I use the plain like I would sour cream.  My DD tought me from a food show to put it thru cheese cloth to drain and it is even closer to sour cream.

I hear tell that adding a couple spoons of dry instant sf cheesecake pudding mix is yummy!  I love it with blueberries or any fruit.  I love the tart taste so just fruit and maybe a bit of lf granola works well for me.