The days of plain, boring fruit-on-the-bottom yogurt are gone. Greek yogurt is in, thanks to its richness in probiotics, calcium and protein and its thick, indulgent flavor. And it can be used as more than just an on-the-go snack. Greek yogurt is a versatile building block for all of your favorite recipes. You just need to use your imagination! Here are a few of our favorite ideas, courtesy of the blog Girls Gone Sporty.
A better turkey sandwich
Forget mayo. Greek yogurt can take its place as a creamy spread but with fewer calories and far more health benefits. Here’s how to spice it up.
- 2 slices 100 percent whole wheat bread
- 3-4 slices deli-sliced turkey
- 1 slice cheese of your choice
- 1/2 cup prewashed greens
- 1/2 avocado, sliced
- 1 single-serve cup plain Greek yogurt
- 2-4 tablespoons salsa, to taste
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- Mix Greek yogurt with salsa, dill and chives in a bowl.
- Spread mixture over one piece of bread.
- Add avocado, cheese, greens and turkey.
When you’re strapped for time but want something drool-worthy, this yummy burrito recipe will replace fatty sour cream with rich Greek yogurt.
- 2 100 percent whole wheat tortillas
- 2 tablespoons plain Greek yogurt
- 1 can black beans
- 4 tablespoons fresh salsa, plus extra for side
- 2 ounces sharp cheddar cheese, or the cheese of your choice
- Spread one tablespoon Greek yogurt over half of each tortilla.
- Spoon approximately 1/4 can black beans into the center of each tortilla, leaving room on each side.
- Spoon two tablespoons fresh salsa over the black beans in each burrito.
- Shred cheese or cut into small pieces. Place cheese along the sides and the front of the burrito, where no other toppings are.
- Roll burritos by tucking in the sides, then rolling from the side with the Greek yogurt toward the side with the cheese.
- Microwave burritos together for 30-90 seconds, checking every 30 seconds to see if the cheese has melted.
- Heat remaining black beans and salsa, serving it as a side.
Fruit and veggie smoothie
Smoothies aren’t just for fruit — veggies can pack a punch when blended, too! Greek yogurt replaces sugary frozen yogurt in this yummy healthy recipe.
- 1 cup frozen raspberries
- 1-1/4 cup frozen blueberries
- 1 cup plain almond milk
- 1 cup plain Greek yogurt (low fat or fat free)
- 1 medium avocado, pitted
- 4 packed cups baby spinach
- Measure out all ingredients.
- Place ingredients in a blender.
- Blend on high for about a minute. Remove the lid and stir if needed.
- Blend for another 2-3 minutes until the smoothie is smooth.
- Serve and garnish with fresh or frozen berries, if desired.