One of the best things about living half a mile from Trader Joe's is access to cheap Greek yogurt. Thick and tart, Greek yogurt gets its rich texture from straining, not from stabilizers, and lacks that sometimes slimy feel of many commercial American brands. Full-fat Greek yogurt mixed with honey and nuts makes for the most hearty, luxurious breakfast; it's also terrific doctored up with lemon juice, salt and paprika and used as sauce for cold chicken or lamb.
Gena, over at Big City, Little Kitchen, has found another great use for Greek yogurt: cupcakes. She simply used full-fat Fage (pronounced fah-yeh) as a substitute for sour cream in a Gourmet golden cake recipe. Though the yogurt is dense, the cupcakes came out as light and fluffy as if she'd beaten in egg whites. Mixed with sugar, butter, and lemon juice, it made a tart, cream cheese-like frosting. As a lover of sweet-sour yogurt gelato, I say mmmmm!
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
Reader Comments (Page 1 of 1)
5-10-2008 @ 5:52PM
Michiel said...
I wholeheartedly concur on a Greek yoghurt ( yaourti ) breakfast. I usually have it mixed with honey and cinnamon sprinkled on top. I also love the fact that it comes in a little bucket.
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5-11-2008 @ 7:11AM
Max said...
I like those greek cup cakes. I also have some suggestion could ou please loo at
http://www.shadoz.com/video-search/cupcakes
Reply
5-11-2008 @ 7:07PM
RobynT said...
I still haven't tried Greek yogurt but have been meaning to. I'm torn between the full and reduced fat though. Is the reduced fat completely useless?
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