There’s so much hype in the food blogging community lately regarding Greek yogurt, you’d think it was gold. Jennifer, at My Recipes, even proclaimed that “her view on yogurt changed for life” after eating it. Really? That’s quite an endorsement.
So, when Stonyfield Farm contacted me and wanted to know if I’d like to try their new Oikos Greek Yogurt, I happily accepted. I knew I’d like it, though. I’m a big fan of the Stonyfield brand, in general. Their ingredients are pure and organic. My kids consumed a lot of YoBaby yogurt their first year, and now Stonyfield’s low-fat yogurt always occupies a shelf in my refrigerator.
The question was, how much would I like this Oikos Greek Yogurt?
I decided to test it out on these flatbreads.
I made one with plain yogurt and one with the Greek yogurt.
There’s definitely a difference. It’s a lot thicker than regular yogurt; similar to the consistency of sour cream. And it’s tangy, with more flavor. I was also very impressed that it didn’t taste non-fat, even though it is.
It was really good. Like a game changer. I get it now. The one downside is that it’s expensive. I actually had a little sticker shock when I saw that a 16-ounce container was over $5.00. (However, I gather the high cost is because there’s less water and more milk solids, and thus more protein.) To offset the cost, though, you could make the tub last a while if you use it sparingly.
I would definitely buy this product again. Not regularly, due to our budget constraints right now, but certainly on occasion. I’ve seen several recipes where it’s used in baked goods, so I’ll probably try it that way next time.
Now, back to this easy flatbread recipe for a minute…DELISH. Paul must have said ten times how awesome they were. They really were.
Flatbread with Turkey and Greek Yogurt
Prep time: 15 minutes
Cook time: 15 minutes
• 4 naan flatbreads
• 3 tablespoons extra virgin olive oil
• 1 medium sweet onion, finely chopped
• 3 large garlic cloves, minced
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound lean ground turkey
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 cup pine nuts, lightly toasted
• 1 1/2 cups plain Greek yogurt
• 1/2 cup fresh mint leaves or parsley, torn
In a large nonstick skillet over medium-high heat, warm the olive oil. Add the onion and garlic and sauté until soft, but not brown, about 5 minutes. Add the lemon juice, salt, and pepper; cook until the liquid evaporates.
Add turkey to the pan and cook, breaking it up with a wooden spoon, until no pink remains, about 6-7 minutes. Stir in the cumin, coriander, cayenne, and cook for one more minute. Season with a dash of salt.
Toast the flatbreads. Spread some of the yogurt on first, then top with the turkey mixture and mint.
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