Wow, has it been a whole week filled with meyer lemon madness? Yes, and I did not even share all of my recipes. Maybe I will toss one in here and there as spring decides to stick around. This meyer lemon recipe is special as it was my first foray into tasting and using Greek yogurt in a recipe. I have heard and read so many great things about Greek yogurt and was lucky enough to receive some coupons from my favorite yogurt company, Stonyfield. In addition, two local grocery stores just started carrying their Oikos Greek Yogurt.
My family enjoys and trusts Stonyfield so much that we now have a company deliver our milk and yogurt because they have ‘YoKids‘ squeezers for my kids. They are organic, made from real fruit and have 25% less sugar. Haven’t tried them? you must! I can not stand the ones most stores offer that contain artificial flavors and colors-yuk. At any rate, the Greek yogurt was amazing: the texture and creaminess were a joy. Why is it creamier that regular yogurt? because the whey has been removed (via straining). I find it amazing that it has 0% fat, less carbs. and twice the protein of regular yogurt. What an easy way to eat healthier. Plus, it is organic! Better for you (no artificial colors, flavors or sweeteners) and the earth (no pesticides, chemical fertilizers, etc.). Try using it in many dishes, even as a substitute for sour cream or mayonnaise to lower the fat in your dish. By the way, it also comes in blueberry, honey and vanilla. Time to experiment with more flavors. Want some e-coupons for their products? Click here
5.3 oz. plain Oikos Greek yogurt
2 large garlic clove
3 tablespoons meyer lemon juice
2 tablespoons parsley
Place the garlic cloves, parsley and lemon juice into mini-chopper/processor. Pulse a few times to desired consistency, add in yogurt, pulse to mix. Serve.
And finally, would this be complete without a little Martha? I could not finish up without making note of this Meyer Lemon Cake.