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Cooking With Yogurt And The American Dairy Association and Dairy Council (ADADC)

The product featured was provided free of cost to me for the sole purpose of product testing and review. Please note that any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.

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Because milk has nine essential nutrients, health and wellness dietary guides recommend three servings of low-fat or fat-free milk, cheese, and yogurt daily. So expand your use of dairy products. Reinvent your meal preparation and cooking. Improving your overall diet, reduces risks for osteoporosis, hypertension, and obesity.

Now I love good food, and New York’s International Culinary Center at 462 Broadway (just like its motto says) prepares the best AND uses Greek yogurt as an ingredient in some of its culinary main, salad, dessert, and bread masterpieces. So I decided to experiment with Mediterranean style recipes. What I learned is its dietary benefits and versatility make it today’s healthy choice.

Greek yogurt has less calories, is more protein dense, and cheaper to prepare than similar ones using sour cream, heavy cream, and cream cheese. It is gluten-free, easier to digest, more filling, creamy, and thick.

You can convert some commonly used baking ingredients with Greek yogurt. Here’s a conversion chart courtesy of the ADADC.

CONVERSION 101: COOKING WITH GREEK YOGURT
1 cup butter = ? cup Greek yogurt + ? cup butter
1 cup oil = ? cup Greek yogurt
1 cup sour cream = 1 cup Greek yogurt
1 cup mayonnaise = 1 cup Greek yogurt
1 cup cream cheese = 1 cup Greek yogurt
1 cup buttermilk = 2/3 cup Greek yogurt + 1/3 cup milk or buttermilk
1 cup heavy cream = ? cup Greek yogurt + ? cup heavy cream
1 cup milk = ? cup Greek yogurt + ? cup milk
1 cup cr?me fraiche = 1 cup Greek yogurt
(source: Chobani website)

Recently I had tummy troubles necessitating a restricted diet. When I finally could eat real foods, one of the first was yogurt. Needing the protein not the lactose and sugar, I ate Greek yogurt plain. Delicious, as my meal choices expanded, I ate it as a light meal or snack with toppings like granola, honey, and fruit. I liked its taste so much I dared even nachos, dip, and baked potato crowned with a dollop.

Here’s a recipe from the ADADC for muffins!

EASY-TO-MAKE, EASIER-TO-EAT MUFFINS

Love muffins? These easy-to-make muffins are delicate and moist and are great with coffee (for the grownups) or with milk (for the kids). Recipe yields 12 muffins. Punch up the recipe by adding fresh fruit or honey!

INGREDIENTS

  • 1.5 cups flour
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 0.5 cup softened butter
  • 3 eggs
  • 0.5 cup plain Greek yogurt
  • 3 TBS whole milk
  • 1 TBS vanilla extract

BAKING METHOD
1. Preheat your oven to 350 degrees.
2. Whisk butter and sugar together and add egg mixture.
3. Add Greek yogurt, milk and vanilla
4. Mix flour with baking soda and gradually add to liquid mixture, incorporating well.
5. Fill muffin tin cups almost full.
6. Bake for 20 minutes, or until golden brown.
7. Insert a toothpick into the center – if it comes out clean, it?s time to eat! ENJOY!

The American Dairy Association and Dairy Council (ADADC) is sponsoring a cooking with Greek yogurt social media giveaway. Its gift bag (value $50+) includes a Silicone Solutions 6-pc. Baking Set, I Love Greek Yogurt apron, I Love Greek Yogurt cooler tote, and manufacturer coupons for FREE Greek yogurt. Click here to enter!

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