Greek yogurt has taken a surge recently in shopping markets and plenty of buzz is going around the Internet and health forums. The recent boost in popularity is rightly earned and the yogurt holds advantages to its non-Greek counterparts.
Greek yogurt contains all the “good stuff” that we have come to expect from yogurt such as calcium and live and active naturals, plus much more. The wonder yogurt contains up to two times the amount of protein as regular yogurt.
Unlike regular yogurt, Greek yogurt is strained; removing excess liquids allows for the famous thick and creamy texture as well as being a protein powerhouse. In addition Greek yogurt has fewer carbohydrates and less sugar than regular yogurt which can make for easier digestion. Also, some who are lactose intolerant can tolerate Greek yogurt with no problems (each individual’s sensitivities vary and those with restricted diets should consult with a physician before adding new food).
Use Greek yogurt in anything. Eat it straight from the container, use as a dip for vegetables, top with berries for snacking or use it in baking. The thickness of the yogurt will yield a denser, chewier end result. The yogurt is a perfect match for our Oatmeal Raspberry Breakfast Muffins.
*Not all Greek yogurts are the same. Be sure to read the labels and compare nutritionals before you make your choice. (We love Chobani® at Coach’s Oats® here are a few reasons why).
Oatmeal Raspberry Breakfast Muffins
Ingredients
- 1 cup Coach’s Oats®
- 1 cup white whole wheat flour
- 1 Tbsp. baking powder
- ⅛ tsp. salt
- ½ cup brown sugar
- ½ cup fat-free milk
- ½ cup plain Greek yogurt (we used Chobani®)
- 6 Tbsp. egg substitute or 2 egg whites
- 2 Tbsp. of honey
- 1 tsp. vanilla
- 1 ¾ cup fresh raspberries
Instructions
- Preheat oven to 400°F.
- In a large bowl combine first five ingredients. In a separate bowl whisk together egg whites for 1-2 minutes, or until bubbly. Continue to whisk and add in milk, yogurt, honey and vanilla. Combine well. Add wet ingredients to dry. Fold in raspberries. Print this recipe
- Scoop batter into lightly greased muffin tins and bake for 15 minutes. Makes 12 muffins.
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