Greek yogurt is like the new black.
It’s just so in right now.
Everyone wants to eat it because it’s low-cal and high protein yada yada and everyone wants to produce it because it’s in high demand. First there was Fage, then Chobani, and now Yoplait and the other big boys have stepped in.
So why are some cheaper and some thicker?
Big companies have a funny way of twisting health food into less healthy food by replacing key ingredients with funky additives and thickeners that mimic the real thing and drive down the cost. That’s why certain brands of “greek yogurt” are much thinner and have less protein. They aren’t really strained, which gives authentic Greek yogurt that extra thick and creamy texture and high level of protein. They have added whey protein concentrate, fooling customers into thinking it’s the real thing when it’s really just regular yogurt with added milk protein, thickeners and stabilizers.
Next time you buy Greek yogurt, do yourself a favor and read the ingredients. If there’s more than cultured skim milk, live active yogurt cultures and maybe a bit of sugar and fruit, put it back. You’ll find that the some versions have whey protein concentrate, gelatin, carageenen, and artificial sweeteners. With demand on the rise, producers will continue to find ways to mimic the thick texture and high protein concentration in the cheapest way possible, so don’t fall victim to their shenanigans.
Hate to name names, but sorry Yoplait, you are not.
Check out this article to learn more.
I was inspired my favorite dip to make a creamy yet healthy salad dressing that I could drown my arugula in and eat the whole entire batch of. Because come on, that’s what usually happens anyway.
Not to mention that my avocado was having a near death experience.
It doesn’t usually happen that I have a wrinkly cucumber from the Farmer’s Market lingering in the crisper drawer with fresh basil and chives asking to be made into dressing. But hey, when life gives you wrinkly cukes and dying avocados….
Greek Green Goddess Dressing
-makes about one cup
- 1/2 cup plain Greek yogurt
- 1/4 cup avocado flesh
- 1/2 of a medium-sized cucumber, cut into chunks
- 2 tbsp chopped fresh basil
- 2 tbsp chopped chives (green ends)
- 1 1/2 tsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp garlic powder
Combine all ingredients in a food processor or high-speed blender and blend until smooth. This may take a few minutes since the cucumber skins are stubborn little buggers. Grrrrrrr.
I enjoyed this dressing drizzled over an arugula salad with cucumbers and a beloved peanut cilantro luna burger. I had green beans with garlic on the side, which I ended up dousing in the dressing as well, obviously.
Spread it on a sandwich, over grilled tofu/chicken, on a salad, on veggies. Spread it on your face.
The whole batch has less than 200 calories, so feel free lick it clean. I practically did.
No shame, no shame.