When I was in America a few weeks ago my sister took me to the grocery store and I immediately noticed the different varieties of Greek Yogurt available and the amount of products that incorporated Greek Yogurt. I thought this was fabulous! I have long been a lover of Greek Yogurt (and Greece) and it’s been featured many times on this blog.
The labeling of the products caught my attention in the US. Everything irrelevant of where it’s made was labelled as Greek Yogurt. In the EU there are strict rules, only Greek Yogurt made in Greece can be labelled as Greek Yogurt. All other yogurt has to be labelled Greek Style Yogurt. I have eaten a lot of Greek Style Yogurt as well, it’s tasty, but it’s not quite the same as the real stuff. I find it slightly less thick and less tangy. If you can find the good stuff made in Greece it’s worth the little bit extra that it costs.
Total Greek Yogurt was one of the first supporters of my blog and I still love making desserts with it. The Greek Yogurt Cheesecake I made way back in the early days has found a new source of popularity in the last 2 weeks. Two of my personal favorites from my archives are the Lemon and Basil Frozen Yogurt and Strawberry and Lime Frozen Greek Yogurt.
This is the first time I’ve made donuts with yogurt and I was pretty impressed. They’re very light which is why I paired them with lemon and vanilla. They were a little bit more delicate than the other baked donuts that I’ve made so be gentle when removing them from the pan.
1 cup AP flour
1/2 cup + 1 tbs sugar
1 tsp baking powder
1/2 tsp salt
2 tbs unsalted butter, melted
zest and juice of 1/2 a lemon
1/2 cup Total Greek Yogurt
2 tbs milk
1 tsp vanilla
1 tsp vanilla
1/2 tsp yogurt
2 tbs powdered sugar
- Preheat the oven to 325 F and spray a donut pan with cooking spray.
- In a large bowl whisk together the flour, sugar, salt and baking powder. Stir in the melted butter, lemon juice and zest, yogurt, milk, egg and vanilla.
- Spoon the batter into each donut cavity and bake for 10-12 minutes. Let cool for a few minutes and then remove from the pan.
- In a small bowl whisk together the vanilla, yogurt and powdered sugar. Once the donuts have cooled spoon one or two coats of glaze on each donut. Add more powdered sugar or some milk to make the glaze thicker or thinner.
adapted from Heather Christo
I received a few pots of yogurt at a party hosted by Total (I also ingested numerous cocktails and Greek Yogurt canapes)