Greek Yogurt: Our Ingredient of the Week

Kim Conte

greek yogurt and strawberries
Flickr photo by lovejanine

Each week in Food and Party, we'll be featuring an "Ingredient of the Week" -- paying homage to some of our favorite ingredients all week long with buying and storage tips, recipes, and other useful information.

This week's featured ingredient is: Greek yogurt.

Can I tell you a secret? I'm not a fan of regular yogurt: I can't stand its runny, anemic texture, and the pungent sour taste turns my stomach. I much prefer Greek yogurt because it's so thick and creamy and has a delicious tart taste.

And did you know it's better for you?

It's true!

Greek yogurt actually has twice the amount of protein as regular yogurt. How is that possible? Well, the excess milk and liquid has been strained out of it -- which accounts for its thick and creamy texture -- and when this happens, solid whey protein remains.

Also, Greek yogurt has more probiotic benefits than regular yogurt, which means it can improve digestion and boost immunity. Most yogurt has two strains of probiotics; Greek yogurt can have up to five or six.

The best part about Greek yogurt? Despite its richness, it isn't bad for you. The 2 percent variety is 150 calories and 4.5 grams of fat per cup -- this is the one that I eat, although I usually eat closer to 1/2 cup. Or, you can opt for the 0 percent variety, which is 120 calories and 0 grams of fat per cup.

My favorite breakfast? A half cup of Greek yogurt, a drizzle of honey, a palmful of sliced almonds, and 1 cup of fresh strawberries. A great start to the day!

Do you eat Greek yogurt?

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