Tuesday, September 11, 2012
I've been noticing tons of Greek Yogurt in the grocery stores lately.
When I was first married, I used to buy regular, plain yogurt, strain it through cheese cloth for a day to get the liquid out and then add a bit of sugar and some lime juice and zest. (Serve that on some grilled peach halves, it's amazing.)
I stopped doing that pretty soon after I started because it took up precious space in my fridge and took way too long for me.
Greek Yogurt is thick on its own and that's what I love about it.
I've started making my Key Lime Yogurt again since discovering Greek Yogurt.
It is so good as a dip for fruit, sprinkled with granola or on its own.
Here's how I do it.
Key Lime Yogurt
*I tell you to use sugar here but I've also done it sugar free and drizzled individual servings with a bit of honey. I love it that way too.
1 tub Greek Style, Plain yogurt (500g)
2-3 Tbsp sugar (*optional)
zest of a lime (about 1 Tbsp)
1-2 Tbsp lime juice
Open the yogurt container and mix all ingredients together in the tub.