Yogurt, Swiss or Greek, You can Cook and Win with It!
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Get over the mistaken fact that thicker Greek yogurt is more fattening than Swiss or not-so-thick yogurt (the only one we used to have). Greek yogurt is processed differently to remove more moisture (whey) with a thicker result.

Tips for cooking with unflavored yogurt:
Use it as a dressing, in marinades, in sauces and it makes baked goods moister and richer tasting.
Just be sure to follow these few simple tips for success:
http://www.stonyfield.com/recipes/cooking-yogurt/yogurt-cooking-tips

Substitution calorie chart:
See how many calories you can save by using yogurt instead of these other ingredients:
http://www.stonyfield.com/sites/default/files/attachments/yogurt-substitution-guide_0.pdf

Here are some fun recipes using yogurt:
http://www.stonyfield.com/recipes
http://chobani.com/kitchen/recipes/

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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