Oops, I forgot to write a post yesterday. Sorry about that! I hope you managed to survive all right without me.
I thought that I’d write a little bit about Greek yoghurt today as there’s been some recent lobbying in the US to make it separate from regular yoghurt on their My Plate food guide.
People often ask me if Greek yoghurt is a healthy food and if it’s really any better than regular yoghurt. This is one of those foods that lives up to the hype. As long as you’re getting the low-fat or fat-free Greek yoghurt (and preferably plain) you’re making a great choice. Greek yoghurt generally has 14-18 grams of protein per serving. Which is about 2-3 times as much as traditional yoghurt. However, if you’re buying the individual, fruit-flavoured portions you may be getting less protein (and lots more sugar); make sure that you read the nutrition facts panel. As far as other nutrients go, there’s not a whole lot of difference between Greek yoghurt and other yoghurt. All yoghurt has bacterial culture. Greek yoghurt is essentially regular yoghurt that’s been strained so that it’s extra thick and creamy.
If you don’t like plain yoghurt mix yours with some fresh or frozen fruit for a snack or part of your breakfast. I also like to use Greek yoghurt in place of mayonnaise in recipes. I’ve had great success using it to make a curry “mayo” for salmon cakes, and in potato salad.