Tuesday, August 30, 2011

Dannon Oikos Greek Yogurt

I wrote this post while participating in a blog tour conducted by Clever Girls on behalf of Dannon. I have been compensated for my time commitment to the program but my opinions are my own. For more information and recipe ideas, visit http://www.oikosyogurt.com/ or www.Facebook.com/oikos. I was selected for this sponsorship by the Clever Girls Collective, which endorses Blog With Integrity, as I do.

I sent David on a mission, go buy this yogurt because I need to eat it and then write about it! I asked for one, he came back with 5 I think. We are a household that enjoys yogurt, even Cooper does.

Yogurt is a very healthy snack but you need to choose wisely, some of them are loaded with sugars and really are just a dessert in disguise. 

I eat Greek style yogurt quite a bit, I mainly use it instead of sour cream. I almost always include a big dollop on my soups, it adds a tang and richness and turns a "diet" soup into a satisfying meal.

Tonight I would have the new non-fat Greek style Oikos from Dannon.

Dannon® Oikos® is created through an authentic Greek straining process which gives it a rich and creamy-thick texture. It was exceptionally thick! I loved the texture, and the tang.

I added (maybe more than a dollop) it to my homemade Curry Peanut Soup, one of my favorites that I make and package and keep in the freezer. Topped with a good squirt of Sriracha sauce, it was a party in my mouth!

David stopped by and I offered him a taste, his response was "Oh my, this is thick! I will use this from now on instead of sour cream"

My soup is beef, any vegetables I have (and in this case was green beans, carrots, chard, onions, and peppers. I add chicken broth or water as beef can be overpowering, then some curry and natural peanut butter.  So the only carbs are vegetables, and it has a great deal of protein and when topped with cilantro, yogurt and sriracha, it is a great dish!

Dannon® Oikos® Plain and Fruit on the Bottom contains 0% fat, while the Dannon® Oikos® traditional blended varieties contains about 3% fat. Both are an excellent source of protein, twice that of most regular lowfat yogurts. We also tried the strawberry and the raspberry.

The strawberry was the traditional blended and was so much like a dessert to me, that I will getting more as soon as my competition is over. The thick creaminess, the wonderful fresh fruit flavor, it was heaven. I can't eat ice cream, but I can eat yogurt and this was a wonderful treat!

I then went to the fridge to try the raspberry, and found that Cooper had eaten it for breakfast so I trotted down to his room for his opinion on it. He said the same thing, it was super thick and in his mind that made it a good breakfast yogurt because it has more substance than a thinner yogurt.

Give it a try, I guarantee you will be glad you did!

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