Lisa of Creole Contessa
Thick, creamy, and rich Greek yogurt has cooks everywhere lining up and dipping in. With a consistency best described as a hybrid between yogurt and cheese, Greek yogurt is earning serious street cred as a healthy alternative to sour cream and crème fraîche. The Greeks got it right, so to speak, straining the yogurt in a cloth or filter to remove the whey, which gives it a thicker and richer texture. Opa!
Moving beyond breakfast and tzatziki dip, we put the Culinary Content Network and our staff to the test to come up with new ways to use Greek yogurt — and they didn’t disappoint. Here are some of the highlights:
· We love Becky Winkler from A Calculated Whisk because she made No-Bake Strawberry Swirl Cheesecake Bars — and made them healthier with Greek yogurt. Becky is a member of the Culinary Content Network.
· Arthur Bovino, executive editor at The Daily Meal, kept it in the family with Greek spanakopita, which reminded us of a Greek spinach pot pie, sans the chicken, with all the ooey-gooey creaminess.
· Lisa of Creole Contessa completes "Mission Hot Wings" to create a winning recipe for hot wing lasagna complete with creamy Greek yogurt cheese sauce. Lisa is a member of the Culinary Content Network.
All of the recipes featured can be made at home for about $30 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.