The Best Greek Yogurt Recipes (2024)

FAQs

How do you make Greek yogurt more interesting? ›

Depending on the fat content of the yogurt, the calorie content could vary. Consuming one to two cups of low-fat Greek yogurt daily can be a healthy addition to your diet without making it difficult to maintain your weight.

Fresh or frozen fruits can add vibrant flavors to your Greek yogurt. Berries like strawberries, blueberries, and raspberries are classic choices. But you can also experiment with tropical fruits like mangoes or pineapples.

Greek yogurt is a protein-rich dairy product that's high in many nutrients like vitamin B12, calcium, and selenium. But, its nutritional value and health benefits can vary depending on the brand you choose. Greek yogurt is an excellent source of a number of nutrients and may even offer a few health benefits.

Greek yogurt is protein-rich, so it may help people feel fuller for longer. Research suggests that people may eat less throughout the day after a meal that is high in protein. A further study found that increasing dietary protein lead people to consume fewer calories overall, which contributed to greater weight loss.

Being rich in protein and calcium, Greek yogurt may help you feel more satisfied after eating. This is because this combination of nutrients helps to increase levels of appetite-suppressing hormones. Including yogurt in your diet is also associated with a lower body weight, body fat percentage and waist circumference.

Greek yogurt does more than simply flavor the surface of chicken. Thanks to its acidity — different from the kind you find in citrus or vinegar — it tenderizes the meat, keeping it juicy and never rubbery. Give yourself 15 minutes, and Greek yogurt will reward you with tastier, more tender chicken.

According to the USDA's Food Safety and Inspection Service Foodkeeper app, yogurt should be consumed within 1 to 2 weeks of the purchase date. (This time frame assumes you've been refrigerating your yogurt, by the way.) After that, there's no guarantee that your yogurt is still safe to eat.

Yogurt is to be avoided with cheese, hot drinks, sour fruits, milk, mangoes, nightshades, beans, eggs, fish. Fat and proteins are mismatched foods as they need different digestive juices. Cheese cannot be paired with eggs, fruits, hot drinks, milk, beans, yogurt.

What to avoid in Greek yogurt? ›

If you're set on eating Greek yogurt for its higher protein content, look at the main ingredients — you want to see milk and live active cultures but not added protein like “whey concentrates” or thickeners like “modified corn starch.” Be sure it's free of added sugar, sweeteners, dyes and artificial flavors.

Greek yogurt — easy to find, fights fat

“Packed with probiotics, it promotes a healthy gut microbiome, which has been linked to reducing visceral fat,” said Alsumait.

Yogurt is a great opportunity to sneak in some chia seeds to get healthy omegas. Dried fruits, bananas, and walnuts also go really well. What kinds of cereal can I add to plain yogurt? Any cereal that you eat with milk is even better with yogurt.

Instead, freezing yogurt is a remarkably quick and easy method. All yogurt—whether full-fat or nonfat, strained (like Greek or skyr), plain or swirled with fruit—can be frozen for up to two months. Technically, it's safe to eat long after that, but two months is really the limit when it comes to taste and texture.

The answer is yes, you can freeze yogurt in individual portions. In fact, freezing yogurt in portion-sized containers or ice cube trays can be a convenient way to have ready-to-eat snacks or to use in recipes.

Yogurt can be stored in the refrigerator (40 ºF) one to two weeks or frozen (0 ºF) for one to two months. Soft cheeses such as cottage cheese, ricotta or Brie can be refrigerated one week but they don't freeze well.

Per the USDA, opened yogurts can only last one to two weeks in the fridge after they've been opened — that amount of time accounts for proper temperatures while in storage — 40 degrees Fahrenheit or colder. Anything warmer than that will negatively impact the dairy product.