7 surprisingly delicious ways to use leftover Greek yoghurt
Yep, we know – Greek yoghurt is super good for us and we should be eating it regularly. But, to be blunt about this, it can get a bit boring. We know about mixing it with fruit or honey, but is there anything else we can do to liven up those last bits of yoghurt that always get left over?
We put on our research hats and got hold of some great Greek yoghurt recipes for you to try, both savoury and sweet. Read on for inspiration!
- 4 cucumbers, thinly sliced
- 1/2 large onion, halved and thinly sliced
- 1/2 cup plain greek yogurt
- 2 tbsps white vinegar
- 1 tbsp sugar
- fresh ground black pepper, to taste
This recipe makes a light and refreshing side dish or snack – particularly cool for the summer! Click the link for the full recipe.
- ¾ cup nonfat greek yogurt (I used Fage 0%)
- ¼ cup skim milk
- ½ cup Cocoa powder
- ½ cup Old fashioned rolled oats (like Quaker)
- ½ cup Truvia Baking Blend (or any natural/stevia based sweetener that pours like sugar)
- 1 egg
- 1 teaspoon baking powder
- 1 pinch salt
Brownies… At 37 calories?? Yep! These tasty treats are easy to make, full of good stuff and help you put the last dregs of your Greek yoghurt to good use.
- 1 can of garbanzo beans
- 1 6 oz can of 0% greek yogurt (you can use 2% for a thicker, creamier dip)
- 1 tsp extra virgin olive oil
- Juice of one lemon
- 3 cloves of chopped garlic
- salt and pepper to taste
Are we suggesting you make your own hummus rather than buy it from the supermarket? Why, yes. Yes, we are. Because with this recipe, it’s easy to do and you’ll get such a sense of satisfaction when you’re dipping your pitta or carrot stick into your own homemade concoction.
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 5 tablespoons turbinado (raw cane) sugar, plus extra for sprinkling on top
- 5 tablespoons coconut oil (or butter)
- 1/2 cup plain low fat Greek yogurt
- 1/2 cup low fat milk
- 1/2 teaspoon cinnamon
- 1 tablespoon flax seeds
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
- 1/4 cup dried currants
- 1/3 cup dried golden berries
Scones don’t need to be seen as “bad” for you. This recipe is proof that you can combine some really nutritious ingredients (including our friend, Greek yoghurt!) for truly delicious results.
- 1 tbsp peanut butter
- 1 tbsp Greek yogurt
- 1/2 tbsp honey
This is one of the simplest recipes yet – and the most mouth-wateringly delicious. Pair it with apples (let’s face it, another potentially boring food on its own) to liven up snack time.
- 2 tablespoons butter
- 1½ teaspoons garlic powder
- ½ cup milk or water (I used fat free half & half)
- ¾ cup of plain greek yogurt (I used 0% fat)
- ½ - ⅔ cup shredded parmesan cheese
- salt and pepper to taste
- optional: ½ teaspoon dried parsley (or 1 teaspoon fresh)
- 8 ounces of your favorite pasta noodles, cooked
Pasta just doesn’t taste the same without a great sauce. And when you add Greek yoghurt to this alfredo sauce recipe, not only does it handily up the protein levels, but it also gives the sauce such a creamy texture, you’ll never want to go with shop-bought again.
- 2 medium to large Russet Potatoes
- 1/2 cup fat-free, plain Greek yogurt
- 1/4 cup skim milk
- 2 cups broccoli, steamed and chopped
- 1/4 cup shredded sharp cheddar cheese, separated
You might not think to pair yoghurt with a potato, but trust us, it works. Click the link to get the recipe and take this hearty recipe up a notch.
Tried any of these recipes? Have any ideas of your own for using up leftover yoghurt? We’d love to hear from you in the comments below.