Greek yogurt is a nutritious and creamy staple of Greek cuisine. Whether you enjoy it for breakfast or snacks or as an ingredient in savory and sweet dishes, Greek yogurt is an excellent source of calcium, potassium, protein, zinc, and vitamins B6 and B12. Keeping things simple is a great way to incorporate Greek yogurt into your diet, especially for breakfast on those busy weekday mornings or when you're looking for a quick, yet healthy snack or dessert. All the following recipes use full fat Greek yogurt, but 2% may be substituted, if preferred. Add your favorite fruits, berries or nuts to personalize the recipes.
Greek Yogurt with Cinnamon, Dates, and Pistachios
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 tablespoon Greek honey
2 cups Greek yogurt
4 small dates, finely chopped
2 tablespoons raw pistachios, finely chopped
1/4 teaspoon finely grated orange zest
In a medium mixing bowl, whisk together the cinnamon, vanilla, and honey. Add the Greek yogurt and whisk until smooth. Top with chopped dates, pistachios and orange zest. Makes four servings.
Blueberry Frozen Greek Yogurt with Granola
2 1/2 cups fresh blueberries
2 cups Greek yogurt
2 tablespoons Greek honey
1/2 cup granola, store-bought or homemade, recipe follows
Rinse the blueberries in cool water and pat dry with paper towels. In a blender or food processor, combine the yogurt, 2 cups of the blueberries and the honey. Spread into a rimmed baking pan lined with parchment paper or wax paper. Top with the granola and the remaining blueberries. Cover with plastic wrap and freeze until solid, then, break into pieces. Serve immediately or store pieces in a ziplock freezer bag in the freezer for up to two days.
2 cups regular rolled oats
1 cup coarsely chopped slivered or sliced almonds
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/2 cup Greek honey
1/3 cup Greek extra virgin olive oil
Preheat oven to 325 degrees F. In a mixing bowl, stir together the rolled oats, the almonds, sunflower seeds, and sesame seeds. In another bowl, whisk together the honey and the olive oil, and then add to the oat mixture. Spread evenly into an oiled 15 by 10 by 1-inch baking pan. Bake in a preheated 325 degree F oven for 30-35 minutes until lightly golden brown, stirring after about 20 minutes.
Remove from the oven and immediately turn onto a large piece of foil. Cool, then break into pieces. Store in a tightly covered jar or ziplock bag at room temperature and use within 2 weeks.
Frozen Greek Yogurt with Honey and Mint
3 cups Greek yogurt
1 tablespoon lemon juice
5 tablespoons Greek honey
10 chopped fresh mint leaves
Stir together the yogurt and lemon juice until smooth in a freezer-safe metal bowl. Mix the honey and mint together in a small bowl. Add the honey mixture to the yogurt, then give the yogurt a few quick stirs so that the honey forms ribbons in the yogurt but is not completely blended with the yogurt. Cover the bowl tightly and freeze for at least one to two hours.