10 Great Things to Do With Greek Yogurt

Adriana Velez | May 6, 2014 Food & Party

greek yogurt green goddess eggsHow much do we love thick, rich, creamy Greek yogurt? We love it with granola, with fruit, with honey -- any time of the day. We love it so much, we went on a hunt for recipes featuring our favorite snack and turned up loads. Basically you can use it to make breakfast, lunch, or dinner, little bites, and even dessert. Here's 10 amazing recipes. The first three of these recipes are from The Greek Yogurt Kitchen by Toby Amidor.

  • 10 Recipes Using Greek Yogurt

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    Gail/Flickr

  • Green Goddess Deviled Eggs

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    Green Goddess Deviled Eggs via Toby Amidor

    SERVES 6

    Ingredients

    6 large eggs

    1 scallion

    1 clove garlic

    ½ Hass avocado

    2 tablespoons chopped fresh parsley, plus extra leaves for garnish

    2 tablespoons chopped fresh basil

    2 tablespoons nonfat plain Greek yogurt

    1 tablespoon light mayonnaise

    2 teaspoons fresh lemon juice

    ¼ teaspoon salt

    1/8 teaspoon freshly ground black pepper

    Directions

    • Place the eggs in a large pot and cover with cold water.

    • Place the pot over high heat, bring to a boil, and cook for 3 minutes.

    • Then remove from the heat, cover, and allow to stand for 15 minutes.

    • Drain, and run cold water over the eggs until they are completely cool, about 10 minutes.

    • Once they have cooled, peel the eggs and cut them in half lengthwise.

    • Remove the yolks and set 3 aside; discard the remainder of the yolks or save them for another use.

    • Chop the scallion, both white and green parts.

    • Mince the garlic. In a food processor, combine the 3 egg yolks, the chopped scallion, garlic, avocado, parsley, basil, yogurt, mayonnaise, lemon juice, salt, and pepper.

    • Puree until smooth.

    • Place the mixture in a pastry bag or a plastic sandwich bag with one corner snipped off, and pipe about 1 tablespoon into each egg half.

    • Garnish each one with a parsley leaf.

    • Serve within 1 hour of preparation.

    SERVING SIZE: 2 halves

  • Peanut Butter–Banana Icebox Bars

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    Peanut Butter–Banana Icebox Bars via Toby Amidor

    Makes 16 Bars

    Ingredients:

    8 graham cracker sheets

    2 tablespoons unsalted butter

    3 ripe bananas

    ½ cup natural creamy peanut butter

    1 cup nonfat vanilla Greek yogurt

    ½ teaspoon vanilla extract

    1 ounce dark chocolate (60% to 70% cocoa)

    Directions:

    • Preheat the oven to 350°F.

    • To make the crust, place the graham cracker sheets in a large resealable plastic bag and seal the bag. Using the bottom of a mixing bowl, a rolling pin, or your hands, crush the graham crackers into fine crumbs.

    • Melt the butter in a medium bowl in the microwave, and then allow to cool for 1 to 2 minutes.

    • Add the graham cracker crumbs to the melted butter and stir to combine.

    • Pour the mixture into an 8 x 8-inch baking dish and spread it evenly over the bottom, pressing it gently into the corners.

    • Bake until the crust is lightly browned, about 10 minutes.

    • Remove the baking dish from the oven and set it aside to cool for about 10 minutes.

    • Meanwhile, mash the bananas in a small bowl. In a medium bowl, stir together the peanut butter, yogurt, and vanilla extract until combined.

    • Add the mashed bananas and fold gently until thoroughly incorporated.

    • Spoon the banana mixture over the cooled graham cracker crust.

    • Place the baking dish in the freezer and chill until completely frozen, at least 3 hours.

    • Before serving, melt the chocolate in a small bowl in the microwave, about 1 minute, stirring halfway through.

    • Remove the baking dish from the freezer and drizzle the melted chocolate over the top.

    • Slice into 2 x 2-inch pieces and serve.

    SERVING SIZE: 1 (2-inch) square

  • Vanilla-Lover Cupcakes

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    Vanilla-Lover Cupcakes via Toby Amidor

    MAKES 12 CUPCAKES

    Ingredients:

    FOR CUPCAKES

    1 ¼ cups unbleached all-purpose flour

    1 cup whole wheat pastry flour

    1 teaspoon baking powder

    ½ teaspoon baking soda

    ¼ teaspoon kosher salt

    ¼ cup (B/c stick) unsalted butter, melted

    ¼ cup unsweetened applesauce

    ¼ cup nonfat vanilla Greek yogurt

    ¾ cup granulated sugar

    1 cup low-fat milk

    3 large eggs

    1 teaspoon vanilla extract

    FOR VANILLA B EAN FROSTING

    ½ cup heavy whipping cream

    2 tablespoons granulated sugar

    2 whole vanilla beans

    12 fresh raspberries, for garnish

    Directions:

    • Preheat the oven to 350°F. Insert paper liners in a 12-cup cupcake tin and set it aside.

    • In a medium bowl, sift together the all-purpose flour, pastry flour, baking powder, baking soda, and salt.

    • In a large bowl, whisk together the melted butter, applesauce, and yogurt.

    • Add the sugar and stir to combine.

    • Add the milk.

    • Then add the eggs, one at a time, whisking until each one is incorporated into the batter.

    • Stir in the vanilla extract.

    • Slowly add the dry ingredients to the wet, folding gently until completely combined.

    • Scoop a heaping ¼ cup of the batter into each cupcake liner.

    • Gently tap the tin against the counter several times to remove any air bubbles.

    • Place the tin in the oven and bake until a toothpick inserted in the center of a cupcake comes out clean, about 25 minutes.

    • Remove the tin from the oven and set it aside to cool for 5 minutes; then transfer the cupcakes to a wire rack to cool completely.

    Meanwhile, to make the vanilla bean frosting:

    • Combine the whipping cream and sugar in a medium bowl.

    • On a cutting board, split the vanilla beans in half lengthwise.

    • Then, using the tip of the knife, carefully scrape out the seeds and add them to the cream.

    • Using an electric stand mixer or handheld mixer, whip until stiff peaks form, about 5 minutes.

    • Top each cooled cupcake with 1 tablespoon of the whipped cream frosting and garnish with a raspberry. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

    SERVING SIZE: 1 cupcake with 1 tablespoon frosting and 1 raspberry

  • Cheesy Chicken Quesadillas

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    jeffreyw/Flickr

    Cheesy Chicken Quesadillas via How Sweet It Is

    Serves 2

    4 high fiber, whole wheat tortillas

    10 oz of chicken, shredded

    1 teaspoon cumin

    4 oz low-fat cheddar jack cheese

    1/4 red bell pepper, chopped

    1/4 sweet onion, chopped

    1/2 cup fat-free refried beans, or black beans

    1/4 cup salsa

    Season chicken with cumin and toss to coat.

    Heat skillet on medium heat. Lay one tortilla flat and sprinkle with 1 ounce cheese. Top with 5 oz chicken, 1/2 of the chopped bell pepper and onion mix, 1/4 cup beans and an 1/8 cup salsa. Top with 1 more once of cheese, and cover with a tortilla. One bottom tortilla is brown and lower layer of cheese has melted, gently flip quesadilla to brown other side and melt the rest of the cheese.

    Repeat with remaining tortillas and ingredients.

    Serve with salsa, plain greek yogurt, and rice. Spritz with lime.

  • Skinny Greek Yogurt Chicken

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    M A Lurig/Flickr

    Skinny Greek Yogurt Chicken via Life of Meg

    Ingredients:

    4 boneless/skinless chicken breasts

    1 cup plain greek yogurt (I used Oikos)

    1/2 cup parmesan cheese - grated

    1 teaspoon garlic powder

    1 1/2 teaspoon seasoned salt

    1/2 teaspoon pepper

    Directions:

    1) Preheat oven to 375 degrees.

    2) Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl.

    3) Line baking sheet with foil and spray lightly with cooking spray.

    4) Coat each chicken breast in greek yogurt mixture and place on foiled baking sheet.

    5) Bake for 45 minutes.

  • Grilled Chicken Skewers

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    Grilled Chicken Skewers via Sierra Michels Slettvet

    In tuperware, mix together:

    1 cup lowfat greek yogurt

    Couple of cloves (I used four large) of garlic

    Juice of one lemon

    Reserve  about 2 ounces in a separate bowl.

    Cut up a couple of chicken breasts into  1-inch chunks and toss them in the yogurt. Cover and marinate at least 2 hours (preferably lots of hours).

    Skewer and grill 2.5 minutes on each side.

  • Greek Yogurt Pancakes

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    Greek Yogurt Pancakes via Recipe Girl

    Ingredients:

    One 5.3-ounce container nonfat Greek Yogurt (any flavor- see *Tips)

    1 large egg (or 2 large egg whites)

    1/2 cup Gold Medal® All-Purpose Flour

    1 teaspoon baking soda

    1/2 cup fresh blueberries (or 1/2 large banana)

    Directions:

    1. Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until the dry ingredients are mixed in. The batter will be thick.

    2. Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries or bananas on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter. Serve with additional fruit and/or syrup.

    Tips:

    *For blueberry pancakes, use blueberry Greek yogurt and fresh blueberries.

    *For banana pancakes, use vanilla or vanilla-honey yogurt and fresh banana.

    *If you need assistance in figuring out calories or WW points for altering the recipe with your own flavors, try using the Spark People Recipe Calculator- or My Fitness Pal Recipe Builder.

  • Greek Yogurt Cherry Chia Smoothie

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    Pseph/Flickr

    Greek Yogurt Cherry Chia Smoothie via alla Poppy

    Frozen fruit

    About half a cup of greek yogurt

    Almond milk to fill the cup

    A spoonful of chia seeds

    A squirt of agave or honey

    A spoonful of creatine, optional

    Put enough frozen fruit to half fill the blender cup, then the greek yogurt, then fill with almond milk. Spoon in the chia, and squirt in some agave. Screw on the cap, stick the cup on the motor base, and blend for 30 seconds. Then take it off the base and give it a little shake to get anything that's stuck on the top of the cup. Blend for another 20 seconds or until the smoothie is churning freely from top to bottom.

  • Banana Bread

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    Greek Yogurt Banana Bread via SugarSpiceandBacon

    Ingredients

    2 eggs

    1 cup sugar

    1/3 cup canola oil

    4 extra ripe bananas

    2 T vanilla extract

    1 teaspoon baking soda

    2 teaspoons baking powder

    1 teaspoon salt

    1 teaspoon cinnamon

    1/2 teaspoon nutmeg

    1 2/3 cup flour

    1 cup whole wheat flour

    1 cup greek yogurt

    1 1/2 cups chopped walnuts

    Instructions

    Preheat the oven to 350 degrees.

    In a medium bowl, combine both flours, soda, salt, baking powder, cinnamon, and nutmeg. In another bowl whisk eggs, oil, and sugar. Mash in bananas and stir in Greek yogurt.

    Slowly stir in the dry ingredients into the wet ingredients (batter will be thick!). Stir in walnuts.

    Spray a loaf pan generously with cooking spray and spoon in batter.

    Bake for 40 minutes. Check to see if the top is getting too brown and tent with foil if necessary. Bake for an additional 30-40 minutes, until a knife comes out clean from the center of the bread.

  • BLT Dip

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    BLT Dip via Oikos Yogurt

    Ingredients

    1 cup Oikos Greek 0% Plain

    1 cup finely chopped arugula (2 cups leaves)

    1 plum tomatoes, diced (1/2 cup)

    1/4 cup chopped cooked bacon (3-4 slices)

    2 Tbsp. crumbled blue cheese*

    Salt and pepper to taste

    Directions

    In a bowl combine all ingredients and mix until blended.

    Use as a dip, sandwich spread or condiment for grilled meats or vegetables.

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