Using Greek Yogurt As a Substitute

25 Sep Using Greek Yogurt As a Substitute

By Toby Amidor, MS, RD

I have partnered with Dannon to help promote Oikos. I have been compensated for my time commitment to review Oikos. However, my opinions are entirely my own and I have not been paid to publish positive comments.

Greek yogurt is more versatile than you may realize. It can be used as an ingredient in both sweet and savory dishes. Although you can substitute the exact amount of cream cheese, mayonnaise or sour cream a recipe calls for, I tend to use a 50:50 ratio to maintain the original flavor. This means if a recipes calls for ½ cup of mayonnaise, I will use ¼ cup mayonnaise and ¼ cup Oikos Plain Greek Nonfat yogurt. Whichever way you choose to make your Greek yogurt swap, these small substitutions can help cut back on calories and fat and increase the protein of your favorite recipes, while maintaining the flavor you love.

Here are four simple swaps you can make using Oikos Plain Greek Nonfat Yogurt.

SWAP 1 cup of mayonnaise FOR 1 cup of Greek yogurt
Try this swap when making tuna or egg salad. You can also try it in potato or pasta salad like in my Potato Salad with Parsnips and Edamame and Pasta Salad with Tomatoes, Peppers and Olives from my cookbook The Greek Yogurt Kitchen. In these recipes I use a 50:50 mayo to Greek yogurt ratio.

I also swap out part or all of the mayo when whipping up creamy sauces for meat and fish like in my Roasted Salmon with Dill-Yogurt Sauce.

SWAP 1 cup of sour cream FOR 1 cup of Greek Yogurt
Greek yogurt works great in dips, cake batters, and salad dressings. Try it when making a sour cream and onion dip, alongside your favorite Mexican themed dishes, or as a topping for chili.

SWAP 1 cup butter FOR ¼ cup Greek yogurt + ½ cup butter
This swap can work in a variety of recipes such as cookies, muffins, brownies, and cheesecake or even mashed potatoes. It also works beautifully in sauces, such as hollandaise sauce, which I use to make my Eggs Benedict.

For my Vanilla Lovers Cupcakes, I also swap one stick of butter for ½ stick and 2 tablespoons of Oikos Plain Nonfat Greek Yogurt.

SWAP 1 cup buttermilk FOR 2/3 cup Greek Yogurt + 1/3 cup milk

A combo of Greek yogurt and milk can work magic in dishes like creamed spinach, creamy soups, pies, biscuits, and panna cotta. I even work Greek yogurt into my Whole Grain Banana-Chocolate Chip Pancakes which still taste like buttermilk pancakes.