My history with yogurt has been extensive. It started in my childhood when I remember having those single serving Astro fruit-on-the-bottom yogurts in my packed lunches everyday. Truth be told I didn’t love them because they were always slightly warm by the time I ate them. I can only really blame myself though because I packed my own lunch starting at age 7 – I guess the thought of an ice pack never occurred to me.
I don’t remember eating much yogurt in my teen years until I hit university, when I jumped on that fat-free, artificially sweetened yogurt trend. I used to be obsessed with Yoplait Source lemon meringue dessert yogurt until I realized how artificial it was. But that was about the time that Greek yogurt started making its way into the market, and after trying it for the first time I became hooked!I used to buy 0% vanilla, but for the past few years I’ve been loving the plain 2% kind.
I just love its creamy texture and slightly tart flavour! Also, it’s versatility. For breakfast I’ll have it with a sliced banana, whole grain flakey cereal, and a bit of homemade granola – maybe with a teaspoon of honey if I need some more sweetness. I also love using it as a sour cream replacement for tacos and fajitas, or as a topper for pureed soups like butternut squash.
Or this garlic yogurt sauce. It’s so simple, but adds the most amazing flavour and creaminess to a dish! It’s fantastic with Greek flavours (like with pork souvlaki or as a dip for pitas) and Mexican too. I will also fully admit to just eating this by the spoonful, although I wouldn’t recommend it unless you are planning on brushing your teeth right after – talk about garlic breath!
- ¾ cup plain 2% Greek yogurt
- 1 large clove minced garlic*
- 2 tbsp extra virgin olive oil
- 1 tbsp low fat milk
- Scant ¼ tsp salt
- ⅛ tsp pepper or more to taste
- Combine Greek yogurt, minced garlic, olive oil, milk, salt, and pepper in a blender. Add more milk 1 tbsp at a time to thin if necessary.
Did you grow up eating yogurt? What’s your favourite kind right now?