I discovered Greek yogurt when I studied abroad in Greece. At first it was strange eating plain yogurt--not something most people do stateside. I quickly learned that it is wonderful with just a little bit of honey and granola.
Now Greek yogurt is a staple in my diet. I do not just eat it for breakfast though. In fact, I have replaced mayonaise and sour cream with Greek yogurt. While low fat sour cream may not seem like a big deal, when you replace it with non-fat Greek yogurt you also get more protein, calcium, potassium and those lovely probiotics. What are your favorite healthy replacements?
Below is a recipe for making "mayo" out of Greek yogurt. It is not my own creation, but Rocco Dispirito's in Now Eat This.
6 tbs white vinegar
4 tbs cornstarch
1 17.6 oz container of Greek yogurt (you can use 16 oz, I do)
3 tbs Dijon mustard
4 packets Truvia (not a fan of articificial sweetners, but this is natural)
1 tsp salt
1) In a small bowl, whisk the vinegar and cornstarch together. Add 2/3 of the yogurt.
2) In a saucepan, bring the mixture to a boil, whisking constantly. The yogurt will get very thick, and when it does, scrape it into a food processor (or a blender).
3) Blend the mixture for about 1 minute, turn off the food processor, and scrape the yogurt off the sides. Blend about 3 more minutes.
4) Add the remaining yogurt, the mustard, the truvia and the salt. Blend about 1 more minute.
5) Pour contents into an airtight container and let it set in the fridge for about 2 hours until is cold and firm. It will last about a week.
I use this as a dressing in pasta salads or a sandwich. If you want to mix things up for a dressing, you can add spice blends to liven things up.