Hy-Vee Recipes: Greek Yogurt - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee Recipes: Greek Yogurt

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WATERLOO (KWWL) -

Have you tried Greek yogurt yet? If you are not a big fan of conventional yogurt, you may want to consider trying Greek yogurt. It's fast becoming mainstream with Americans with its unique texture and health benefits. So what are these unique benefits compared to traditional yogurt?

Greek yogurt's most notable difference is its rich, creamy texture. Eating this thick, creamy yogurt is comparable to eating a delectable dessert. Greek yogurt gets its extra creaminess from the straining process that removes the whey (liquid) from the yogurt. Because of the thick, creamy texture, it is a suitable substitute for dips and sauces. And it is also a great alternative in baking and cooking uses because it does not separate when heated.

The health benefits are numerous. For starters, Greek yogurt typically has double the protein of regular yogurt, helping you feel full longer. Greek yogurt is a healthy choice for diabetics, as it is lower in sugar and carbs than regular yogurt. It's also lower in sodium and contains more live and active cultures, which is important for digestive health.

Marinated Peaches with Greek Yogurt and Granola

Serves 4.

Source: www.hy-vee.com <http://www.hy-vee.com>

All you need:

4 ripe but firm peaches, sliced

1 tablespoons white balsamic vinegar

1 tablespoon brown sugar

2 fresh basil leaves, chopped

1 (8 ounce) container Chobani vanilla Greek yogurt, divided

½ cup granola, divided

All you do:

1. In a bowl, combine the peaches, vinegar, brown sugar and fresh basil; lightly toss and set aside to allow flavors to combine an sauce to form.

2. Divide peaches evenly among four dishes and top each with equal amounts of yogurt and granola. Serve immediately.

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Chicken Pasta with Hummus Yogurt Sauce

Serves 6 (1 cup each)

Source: www.hy-vee.com <http://www.hy-vee.com>

All you need:

6 ounces dry Hy-Vee spaghetti

½ cup roasted garlic hummus

¼ cup plain fat-free Greek yogurt

1 pound cooked and diced boneless skinless chicken breast

1 cup frozen Hy-Vee peas, thawed

Hy-Vee salt and freshly ground Hy-Vee black pepper, to taste

All you do:

1. Cook pasta according to package directions. Drain and return to pan.

2. Stir in hummus and yogurt. Add diced chicken and peas. Return to heat and cook until heated through. Season to taste with salt and pepper.

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Cranberry Oatmeal Bars

Serves 24.

Source: www.chobani.com <http://www.chobani.com>

All you need:

¾ cup Chobani Vanilla Greek Yogurt

1 cup all-purpose flour

1 cup quick-cooking oats

½ cup packed brown sugar

½ teaspoon ground cinnamon

¼ teaspoon baking soda

¼ teaspoon salt

3 tablespoons unsalted butter, melted

3 tablespoons canola oil

3 tablespoons orange juice

½ cup sugar

2 tablespoons all-purpose flour

1 large egg white

1 1/3 cups dried cranberries

Zest of ½ and orange

All you do:

1. Preheat oven to 325 degrees F. Lightly coat an 11x7-inch rimmed baking sheet with cooking spray.

2. Whisk together flour, oats, sugar, cinnamon, baking soda and salt in a large bowl. In a small bowl whisk together butter, canola oil and orange juice. Add juice mixture to flour mixture, stirring until crumbly. Reserve ½ cup of mixture for later. Press rest of mixture into pan and up sides, using bottom of a measuring cup to even out crust.

3. Whisk Chobani, sugar, flour and egg whit in a medium bowl. Stir in cranberries and orange zest. Spread over crust in even layer. Sprinkle reserved oat mixture on top.

4. Bake until edges are golden-brown, 30 to 40 minutes. Cool completely and slice into bars.

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Coleslaw

Serves 8.

Source: www.chobani.com <http://www.chobani.com>

All you need:

½ cup Chobani non-fat plain Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon low-fat mayonnaise

1 tablespoon sugar

3 tablespoon fresh lemon juice

½ teaspoon celery seeds

6 cups thinly sliced red or green cabbage

4 medium carrots, peeled and shredded using the medium holes on a box grater

½ small red onion, grated

¾ teaspoons kosher salt

½ teaspoon ground black pepper

All you do:

1. In a large bowl, whisk together yogurt, mustard, mayonnaise, sugar, lemon juice and celery seed.

2. Add cabbage, carrots and onion and stir to combine.

3. Stir in salt and black pepper, cover and refrigerate at least 2 hours before serving.

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