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Greek Yogurt vs. Sour Cream |
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Greek Yogurt vs. Sour Cream

by aviva-news on October 29th, 2010

We have a serious love affair going on with Greek Yogurt. It’s thick, rich, creamy, tangy. Oh, and remarkably healthy! Like other yogurt, you get a huge dose of the healthy bacteria(probiotics) we need to strengthen our immune system, keep our guts healthy, and everything, um, moving along nicely. Unlike traditional American Yogurt, Greek Yogurt provides about half the sodium, twice the protein, and 2/3 the carbs. It is also a good source of nutrients like potassium, magnesium and vitamin B2 and vitamin B12, and is easier to digest than milk for those of us whose love for dairy is not reciprocated. And here’s the best part – the nonfat versions are so creamy, you’ll swear you picked up the wrong container.

How do we love yogurt? Let us count the ways…we love it for breakfast, for snacks, with granola, with honey, and we love it in place of EVERYTHING that calls for sour cream. That’s right. You will never miss the sour cream in dips, on fajitas, on baked potatoes. You’ll drastically lower the fat and calories even a small amount of sour cream has, and you’ll add protein and probiotics. Win-Win! There are several brands that offer nonfat versions; our favorites are OIKOS and BROWN COW. The plain version is the sour cream substitute.

Stay tuned for more tips on using Greek Yogurt and some easy and fast recipes!

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