Have you ever tried just plain Greek yogurt? I think it’s the nastiest stuff I’ve ever had. When I first started on my lifestyle change all I ever heard how Greek yogurt is so good for you and it’s so delicious. Greek yogurt may be delicious when it comes packaged with a high sugar fruit concoction on the side or even with honey, but alone…it’s just plain nasty. I remember a day back in January when I literally had to force feed myself this yogurt with my own mashed up fruit in it, all I can say was it wasn’t a pretty sight! I soon come to realize that Greek yogurt wasn’t worth my time and I didn’t care how much extra protein in each container. So I just stopped eating it.
Until I realized that all those people did have the right ideas about Greek yogurt with adding stuff to it make it better. Now I use it for everything that I can’t have the full fatty version of in life. Yes my friends, every time that I see a recipe calls for sour cream or mayonnaise…I reach for the Greek yogurt. My latest Greek yogurt phase has become sauces. Just call me Angela the saucier. But one important thing, Greek yogurt will curdle at the sign of any heat and become something you don’t want to look at. I warned you!
So here is just a quick rundown of the sauces I have made with a Greek yogurt base:
- Creamy mustard sauce (used in my Light Version of Chicken Salad)
- Ranch “dressing”: I saw a ranch packet at the grocery store yesterday and decided I would give it a try. I two (2) tablespoons of the ranch packet, one 6 oz container of Greek yogurt, and half a cup of skim milk and mixed it all together. It tastes the same a ranch dressing (because of the packet seasoning) but it’s just not as thick as ranch dressing. I’m sure you could double the Greek yogurt though and it would be thicker. I didn’t because I only had one container of yogurt.
- A lemon dill sauce: Again, one 6 oz container of Greek yogurt, 2 tablespoons of Dijon mustard, lemon zest, 1/8 cup lemon juice, dill. Mix it all together and let it sit for about 30 minutes in the fridge before serving. I put it on salmon and the next day on a chicken breast. It was delicious.
- Creamy Blueberry sauce: 6 oz container of yogurt, puree a cup of blueberries. Mix it together. I like to use this as a side to my low fat/low sugar apple crisp. I guess that’s a recipe I should share with my blog readers too.
* I use Yoplait plain Greek yogurt.
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