Nonfat or lowfat plain Greek yogurt has more protein-per-calorie than most other protein rich foods, like beef, chicken or fish.
It’s one of the foods I have daily in my diet, normally with my oatmeal, with fresh fruit or mixed into my post-exercise recovery smoothie.
I also love using it as an ingredient to make many of my recipes healthier–from tuna salad to frosting and even creating a fat-free “cream” sauce for pasta (see recipes below) or a lighter cheesecake.
Check out the guide, 10 Best Ways to Enjoy Greek Yogurt, for ideas and inspiration.
1 tbsp balsamic vinegar
16 oz box of fresh Penne Rigate
¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper
2 containers of 6 oz 0% Greek Yogurt
2 tbsp freshly chopped basil and parsley
- Heat the oil in a large saucepan and sauté the chopped shallots and crushed garlic for 2-3 minutes without browning. Stir in the mushrooms and vinegar and cook for another 3-4 minutes.
- Meanwhile, cook the Penne Rigate according to the pack instructions and drain well.
- Stir the pasta into the mushrooms and reheat. Season to taste. Add the Greek Yogurt and stir well. If liked, Parmesan cheese can be sprinkled on just before serving.
- Serve piping hot and garnish with fresh herbs.
Creamy Yogurt Lemon Cheesecake
Here’s a great cheesecake recipe to try that slashes the fat and calories compared to a regular cheesecake.