Greek yogurt is such a great quick protein source. And it’s so versatile! Rich in complete protein, iron, B vitamins, calcium, potassium and probiotics, Greek yogurt makes an excellent addition to meals and snacks. Just make sure you reach for the right kind of Greek! Not all are created equal. Many brands are selling Greek style yogurts, which are not the same as real Greek yogurt! The only thing these two types of yogurts share is texture. Reach for real Greek, or Skyr (Icelandic yogurt that is very similar in texture and nutrients to Greek), like Siggi’s.
I’ve taken some time to include one of my own favorite Greek yogurt recipes below, and I’ve recruited some other Registered Dietitians to help me out! See the recipes compiled below for some refreshing spring dishes!
~~Creamy Cilantro Bean Casserole~~
Recipe developed by Jessa Nowak, RD of In Wealth And Health
- 1 cup dried wild rice
- 5 chopped green onions
- 1/2 Tablespoon butter
- 1 pint cottage cheese
- 1 cup plain Greek yogurt
- 1 bunch chopped cilantro
- 4 cloves chopped garlic
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup vegetable broth
- 2 cans your choice of beans (kidney, black, red, garbanzo), rinsed and drained (3.5 cups if using home cooked beans)
- 13×9 glass baking dish
- Small saute pan
- Cook wild rice according to package directions. (Likely 4 cups of water to 1 cup rice for 40 minutes.)
- Heat oven to 350F.
- Heat butter in small saute pan over medium heat. Add green onions and cook for a couple minutes until fragrant. Set aside.
- In a medium bowl add cottage cheese, yogurt, cilantro, garlic, Worcestershire and hot sauce, salt, pepper, broth and sauteed green onions. Stir.
- Add cooked rice, stir together and set aside.
- PAM 13×9 baking dish.
- Spread evenly half of the rice mixture on the bottom of the 13×9.
- Layer in all beans.
- Top with remaining rice mixture.
- Bake uncovered for about 40 minutes until the edges are a bit browned.
- Let sit for 10 minutes before serving.
- Great for kids and babies 8 months and older doing baby-led weaning.
- Inspired by The Best 125 Meatless Main Dishes by Mindy Toomay & Susann Geiskopf-Hadler.
- Kcal 234 | Fat 2g | Sat Fat 1g | Chol 5mg | Sodium 484mg | Carb 35g | Fiber 8g | Sugar 3g | Protein 19g
~~Bananas Foster Greek Yogurt~~
Recipe developed by Alanna Waldron, RD of Eat Real Food
1/2-1 tablespoon butter (or your favorite butter substitute)
1 tablespoon brown sugar
1 teaspoon cinnamon
1 small banana, sliced into bite-size pieces
1/4 teaspoon vanilla extract
1/2 cup plain 2% Greek yogurt
Heat butter, brown sugar and cinnamon in a skillet over medium heat, stirring constantly. Bring sugar mixture to a slight boil (until melted) then add in the vanilla and banana. Stir until the banana slices are thoroughly covered with sugar and heated through.
Remove from heat and let cool for a minute. Spoon banana mixture over Greek yogurt and enjoy!
~~ Berry Green Smoothie ~~
Recipe developed by Lindsey Livingston, RD of The Lean Green Bean
Prep time: 2 mins Total time: 2 mins
- ⅔ cup frozen Dole berries (blueberries, strawberries, blackberries)
- ¼ cup orange juice (or milk)
- 2 frozen Dole Spinach Cubes or 2 handfuls fresh Dole spinach
- 1 Tbsp nut butter
- 1 Tbsp chia seeds
- 5-6 ounces yogurt (plain or flavored)
- 2 Tbsp oats, optional
- Combine all ingredients in a high-powered blender and blend until smooth.
- *Note – if you use fresh spinach you may want to add a couple ice cubes
~~ Peanut Butter Nutella Frozen Greek Yogurt ~~
Recipe developed by Lauren Minchen, MPH, RDN, CDN of Lauren Minchen Nutrition
If you’re like me, you’re always looking for a healthy, delicious way to get more Nutella in your life! This frozen treat uses just a touch of Nutella for a great chocolate hazelnut taste without overindulging. I also use plain Siggi’s yogurt (unsweetened) because the Nutella and PB provide that just-right amount of sweetness, while the yogurt provides a delicious, contrasting tangy flavor.
– 1 24-ounce container of Siggi’s plain Icelandic yogurt
– 1 Tbsp Nutella
– 1 Tbsp organic peanut butter
1. Freeze Siggi’s until frozen but soft (it will be a bit softer than ice cream), preferably overnight for best texture
2. Remove from freezer and using ice cream scoop, scoop 2-3 small dollops into bowl.
3. Melt Nutella and peanut butter separately in microwave or in sauce pan over boiling water.
4. Drizzle each Nutella and peanut butter over frozen Greek yogurt and enjoy!
5. Refreeze the leftover yogurt for future treats.
*Any nut or seed butter works well for this recipe. Substitute honey roasted peanut butter or a sweet cashew butter for a different but equally delicious flavor!
Want more delicious recipes from these fabulous RDs? Check out their blog sites by clicking on the links above!