One tub of Greek yogurt. One hundred ways to use it.Most of us buy Greek yogurt for breakfast and forget about it by lunch. This book is what happens when you stop treating it as a snack and start using it as an ingredient — the thing that makes a sauce creamy without cream, a marinade tender, a muffin moist, and a dessert feel like a treat.
100 recipes, morning to dessert:
18 Breakfasts & Parfaits — Honey-Berry Parfait, Mango-Pineapple Sunrise, Peaches-and-Cream Granola18 Dips, Dressings & Sauces — Classic Tzatziki, Fresh Herb Ranch, Roasted Red Pepper and Feta16 Marinades & Mains — Yogurt-Marinated Chicken, Lemon-Dill Baked Salmon, Tandoori-Style Chicken10 Soups — Carrot-Ginger, Creamy Tomato-Basil, Curried Butternut Squash16 Bakes — Blueberry Yogurt Muffins, Banana Chocolate Chip, Lemon-Poppy Seed12 Frozen & Desserts — Frozen yogurt squares in berry, mango-coconut, peanut butter chocolate10 Drinks & Smoothies — Mango Lassi, Strawberry-Banana, Blueberry-OatBuilt for people who don’t cook much:
Prep time, cook time, servings and a difficulty rating on every recipeProtein and calories printed right on the page — no app, no looking anything upSteps that name the pan, the heat, and what it should look like when it’s rightA photo with every single recipeGreek yogurt does the work here. It stands in for sour cream, mayonnaise and heavy cream in dishes that still taste like the originals — and it brings its own protein along, so a bowl of breakfast actually holds you until lunch.
Perfect for anyone who wants more protein without weighing their food, cooks who want fewer tubs on the counter, and beginners who’d rather follow a clear recipe than guess.
Start with the tzatziki. You’ll be making it from memory by next week.
