I’m a huge fan of delicious foods and baked goods made with butter, cream cheese and buttermilk. Unfortunately my waistline doesn’t usually agree with this love. I have found that swapping out Stonyfield Greek for not-so-healthy ingredients is a great way to still indulge in the foods you love without all of the fat and calories. Greek yogurt is an excellent alternative to things like heavy cream, sour cream and butter because it is 0% fat and low in calories.
The cool thing about Greek yogurt is that it goes far beyond an ingredient in baked goods. You can use Greek yogurt in place of sour cream in many dishes. It can also replace heavy creams in sauces for meat and pasta. Typically you can swap out the unhealthy ingredient for Greek yogurt in equal portions.
With just a bit of yogurt I was able to construct a delicious Asian-inspired cold noodle dish that was low in calories and fat. This dish makes for a quick and easy dinner option and makes enough for lunch leftovers. Feel free to add in additional vegetables to personalize this dish!
Asian-Inspired Cold Noodle Dish
2 tblsp Greek yogurt
2 tblsp reduced-sodium soy sauce
2 tblsp smooth peanut butter
1 tblsp sesame oil
1 tblsp unseasoned rice vinegar
1 tsp grated fresh ginger
1 tsp chile sauce
8 ounces Linguine
2 scallions, trimmed and thinly sliced
1/2 small red bell pepper, seeded and thinly sliced
1/2 cup shredded carrots
1 cup shredded napa cabbage
Toasted sesame seeds, for garnish
1. Cook the pasta according to the package instructions. While the pasta cooks, whisk together the yogurt, peanut butter, soy sauce, sesame oil, vinegar, ginger and chili sauce.
2. In a large bowl combine the peppers, carrots, cabbage and green onions. Add in the cooked, cooled noodles and toss together. Slowly drizzle the sauce over the top of the noodles and stir well to evenly coat the noodles. Sprinkle the noodles with sesame seeds and serve.
Just a few final notes on cooking with yogurt:
– Yogurt is a great addition to meat marinades as the high acidity will help to tenderize your meat.
– Avoid using aluminum products when cooking with yogurt. The acidity of the yogurt can react negatively with the aluminum.
– If you’re adding yogurt to a recipe, be sure to add it to the final stages of the cooking process as to not destroy the thickening properties
April Aceto is a food and photography blogger. She’s always been a fan of cooking but her passion really took off after a trip to Paris where her camera eye caught the beauty in food. She started the blog Food n’ Focus as a way to share her passions. April loves to try new things and to lighten up dishes to make them healthier.