Yogurt is one of nature’s super foods. It is lower in fat than its alternative, sour cream, and many of the yogurts you find on the grocery store shelves contain live bacteria cultures, or probiotics, which are very healthful. A recent study from Washington University suggests that people who eat yogurt on a regular basis actually lose more weight due to the presence of Bacteroidetes. For some reason, an increase in Bacteroidetes causes you to consumer fewer calories. Pretty nifty, eh?
You can substitute yogurt for sour cream in nearly any recipe (Greek yogurt, although more expensive, is creamier and has a better texture for cooking). Labneh, a cheese made from yogurt, can be used in the place of higher fat cream cheese, although it’s hard to find (try your local natural foods store). Try either of these as a replacement in your favorite dip recipe.
You may also have heard that yogurt helps reduce the incidence of yeast infections. Some studies have also shown that it could reduce cholesterol. There’s no doubt about it – yogurt does a body good.
Here’s a simple yogurt salad dressing recipe I got from the book, A Year of Health and Beauty by Vidal and Beverly Sassoon (it’s an oldie - published in 1976 - but a goodie I’ve had for over 30 years!).
Yogurt Salad Dressing
Yolk of one hard-cooked egg
1 raw egg yolk (make sure it’s very fresh and from a pasteurized egg)
1 t. dry mustard
2 cups yogurt
2 t. lemon juice
Sea salt, to taste
Blend all ingredients in a blender and use immediately (don’t store any mixture with raw eggs for more than a day).
Tip: Add fresh herbs, such as dill, rosemary, parsley, chives, oregano, or thyme for flavor variations.
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