Ready to power up your meals with protein-packed goodness? Greek yogurt is your secret weapon for creating delicious, nutritious dishes that satisfy. From creamy breakfast bowls to savory dinners and decadent desserts, these recipes make healthy eating effortless and exciting. Dive into our roundup and discover 27 mouthwatering ways to fuel your day—you won’t want to miss these tasty twists!
Greek Yogurt Protein Pancakes with Fresh Berries
Perfect for busy mornings, these protein-packed pancakes come together in minutes. Greek yogurt adds creaminess while keeping them light. Top with fresh berries for a nutritious start to your day.
Ingredients
– For the batter:
– 1 cup all-purpose flour
– 2 scoops vanilla protein powder
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup plain Greek yogurt
– 2 large eggs
– 1/2 cup milk
– 1 tbsp maple syrup
– 1 tsp vanilla extract
– For serving:
– 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
– 2 tbsp maple syrup
Instructions
1. Whisk together 1 cup all-purpose flour, 2 scoops vanilla protein powder, 1 tsp baking powder, and 1/4 tsp salt in a large bowl.
2. In a separate bowl, combine 1 cup plain Greek yogurt, 2 large eggs, 1/2 cup milk, 1 tbsp maple syrup, and 1 tsp vanilla extract.
3. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
4. Heat a non-stick skillet or griddle over medium heat (350°F).
5. Lightly grease the skillet with cooking spray or butter.
6. Pour 1/4 cup batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip pancakes and cook until golden brown on the other side, about 1-2 minutes.
9. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.
10. Serve pancakes topped with 1 cup mixed fresh berries and drizzled with 2 tbsp maple syrup.
Zesty and fluffy, these pancakes have a tender crumb with a subtle tang from the yogurt. The berries add a burst of freshness that balances the richness. Try stacking them high with extra berries between layers for an impressive brunch presentation.
Savory Greek Yogurt Chicken Salad
Bold flavors and creamy textures make this chicken salad a standout. It’s protein-packed and perfect for quick lunches or light dinners. Greek yogurt keeps it tangy and light without mayo.
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the dressing:
– 1 cup plain Greek yogurt
– 2 tbsp lemon juice
– 1 tsp dried dill
– 1/2 tsp garlic powder
– 1/4 tsp salt
For mixing:
– 1/2 cup diced celery
– 1/4 cup diced red onion
– 1/4 cup chopped walnuts
Instructions
1. Preheat oven to 375°F.
2. Rub chicken breasts with olive oil, salt, and pepper.
3. Place chicken on a baking sheet lined with parchment paper.
4. Bake for 25 minutes or until internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
5. Let chicken cool for 10 minutes to retain juices.
6. Dice chicken into 1/2-inch cubes.
7. In a medium bowl, whisk together Greek yogurt, lemon juice, dill, garlic powder, and salt.
8. Add diced chicken, celery, red onion, and walnuts to the bowl.
9. Gently fold everything together until evenly coated. Tip: Avoid overmixing to keep texture intact.
10. Chill in refrigerator for at least 30 minutes before serving. Tip: Chilling enhances flavors.
Serve this salad on whole-grain bread for a hearty sandwich or over greens for a low-carb option. The creamy yogurt dressing complements the crunch from celery and walnuts, making each bite refreshing and satisfying.
Greek Yogurt Protein Smoothie with Banana and Spinach
Ready for a quick, nutrient-packed boost? This smoothie combines creamy Greek yogurt with sweet banana and fresh spinach for a protein-rich drink that fuels your day without the sugar crash. It’s simple, satisfying, and ready in minutes.
Ingredients
– For the base: 1 cup plain Greek yogurt, 1 ripe banana (peeled), 1 cup fresh spinach
– For blending: 1/2 cup cold water, 1 tbsp honey, 1/2 cup ice cubes
Instructions
1. Add 1 cup plain Greek yogurt to a blender.
2. Peel and slice 1 ripe banana into chunks, then add to the blender.
3. Measure 1 cup fresh spinach and pack it lightly into the blender.
4. Pour in 1/2 cup cold water to help with blending.
5. Drizzle 1 tbsp honey over the ingredients for natural sweetness.
6. Tip: Use a ripe banana with brown spots for maximum sweetness without extra sugar.
7. Add 1/2 cup ice cubes to chill and thicken the smoothie.
8. Secure the blender lid tightly to prevent leaks.
9. Blend on high speed for 45-60 seconds until the mixture is completely smooth and no spinach bits remain.
10. Tip: Stop and scrape down the sides with a spatula halfway through blending to ensure even consistency.
11. Pour the smoothie immediately into a glass to serve.
12. Tip: For a creamier texture, freeze the banana beforehand and blend without ice.
The result is a velvety, vibrant green smoothie with a balanced sweetness from banana and honey, complemented by the tang of yogurt. Serve it chilled in a mason jar for an on-the-go breakfast or post-workout refresher—garnish with a spinach leaf or banana slice for a fun touch.
Chocolate Greek Yogurt Protein Muffins
Outstanding for a quick protein boost, these muffins pack chocolate flavor without the guilt. They come together fast with simple ingredients. Perfect for breakfast or a post-workout snack.
Ingredients
For the wet ingredients:
– 1 cup plain Greek yogurt
– 2 large eggs
– 1/4 cup maple syrup
– 1 tsp vanilla extract
For the dry ingredients:
– 1 cup oat flour
– 1/2 cup chocolate protein powder
– 1/4 cup cocoa powder
– 1 tsp baking soda
– 1/4 tsp salt
For mixing in:
– 1/2 cup dark chocolate chips
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together 1 cup Greek yogurt, 2 eggs, 1/4 cup maple syrup, and 1 tsp vanilla extract until smooth.
3. In a separate bowl, combine 1 cup oat flour, 1/2 cup chocolate protein powder, 1/4 cup cocoa powder, 1 tsp baking soda, and 1/4 tsp salt.
4. Tip: Sift the dry ingredients to avoid lumps for a smoother batter.
5. Gradually fold the dry mixture into the wet ingredients until just combined; do not overmix.
6. Gently stir in 1/2 cup dark chocolate chips, reserving a few for topping.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
8. Sprinkle the reserved chocolate chips on top of each muffin.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Check at 18 minutes to prevent overbaking, as protein powder can dry out quickly.
11. Remove from the oven and let cool in the tin for 5 minutes.
12. Transfer muffins to a wire rack to cool completely.
13. Tip: Store in an airtight container to keep them moist for up to 3 days.
They turn out moist and fudgy with a rich chocolate hit from the chips. Try them warm with a dollop of Greek yogurt for extra protein, or crumble over oatmeal for a tasty twist.
Creamy Greek Yogurt and Dill Dip
Tackle snack time with this tangy, herb-packed dip. This creamy blend comes together in minutes and delivers fresh flavor with every scoop. Perfect for veggies, chips, or as a sandwich spread.
Ingredients
For the dip:
– 2 cups plain Greek yogurt
– 1/4 cup fresh dill, finely chopped
– 2 tbsp lemon juice
– 1 tsp garlic powder
– 1/2 tsp salt
Instructions
1. Place 2 cups plain Greek yogurt in a medium mixing bowl.
2. Add 1/4 cup finely chopped fresh dill to the bowl.
3. Pour in 2 tbsp lemon juice.
4. Sprinkle 1 tsp garlic powder and 1/2 tsp salt over the mixture.
5. Stir all ingredients vigorously with a whisk until fully combined and smooth, about 1 minute. Tip: Whisking prevents lumps for a silky texture.
6. Taste and adjust seasoning if needed, but avoid overmixing to maintain thickness.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Tip: Chilling firms up the dip for better scoopability.
8. Stir once more before serving to redistribute any separated liquid.
Serve this dip chilled with crisp cucumber slices or pita chips. The yogurt base offers a rich creaminess, while dill and lemon provide a bright, zesty kick. Try it as a sauce for grilled chicken or dolloped on baked potatoes for extra flavor.
Greek Yogurt Protein Parfait with Granola and Honey
Craving something creamy and protein-packed? This Greek yogurt parfait comes together in minutes. Customize it with your favorite seasonal fruits.
Ingredients
For the parfait:
– 1 cup plain Greek yogurt
– 2 tbsp honey
– 1/2 cup granola
– 1/2 cup fresh berries
Instructions
1. Measure 1 cup plain Greek yogurt into a medium bowl.
2. Drizzle 2 tbsp honey over the yogurt.
3. Stir the yogurt and honey mixture until fully combined.
4. Spoon half of the yogurt mixture into the bottom of a serving glass.
5. Sprinkle 1/4 cup granola evenly over the yogurt layer.
6. Top the granola layer with 1/4 cup fresh berries.
7. Repeat the layers with the remaining yogurt, granola, and berries.
8. Serve immediately to maintain granola crunch.
Make this parfait ahead by storing components separately. The creamy yogurt contrasts beautifully with the crunchy granola and sweet honey. Try drizzling with extra honey or adding nuts for more texture.
Herbed Greek Yogurt Chicken Marinade
Grab your favorite chicken cuts and get ready for a flavor-packed meal. This Greek yogurt marinade tenderizes while adding zesty herb notes. Perfect for grilling or baking.
Ingredients
For the marinade:
– 1 cup plain Greek yogurt
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried dill
– 1/2 tsp salt
– 1/4 tsp black pepper
For cooking:
– 1.5 lbs chicken breasts or thighs
Instructions
1. In a medium bowl, combine 1 cup Greek yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp oregano, 1 tsp dill, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Whisk the marinade until fully smooth and uniform in texture.
3. Add 1.5 lbs chicken to the bowl, ensuring all pieces are fully coated with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for maximum tenderness.
5. Preheat your grill or oven to 400°F while the chicken marinates.
6. Remove chicken from the marinade, letting excess drip off back into the bowl.
7. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F, or bake on a lined sheet for 25-30 minutes.
8. Rest the cooked chicken on a cutting board for 5 minutes before slicing or serving.
Keep the chicken juicy and flavorful with a crisp exterior from high-heat cooking. The yogurt creates a subtle tang that pairs well with fresh salads or warm pita. Try serving it sliced over grain bowls or as a main with roasted vegetables.
High-Protein Greek Yogurt Breakfast Bowl
Unlock a powerhouse breakfast that fuels your morning without weighing you down. This Greek yogurt bowl packs protein and flavor in minutes, keeping you satisfied until lunch.
Ingredients
For the yogurt base:
– 1 cup plain Greek yogurt
– 1 tbsp honey
– 1/2 tsp vanilla extract
For the toppings:
– 1/4 cup granola
– 2 tbsp chopped almonds
– 1/4 cup mixed berries (fresh or frozen)
– 1 tbsp chia seeds
Instructions
1. Scoop 1 cup plain Greek yogurt into a bowl.
2. Drizzle 1 tbsp honey over the yogurt.
3. Add 1/2 tsp vanilla extract to the yogurt mixture.
4. Stir the yogurt, honey, and vanilla until fully combined and smooth.
5. Sprinkle 1/4 cup granola evenly over the yogurt.
6. Scatter 2 tbsp chopped almonds on top.
7. Arrange 1/4 cup mixed berries over the almonds and granola.
8. Finish by sprinkling 1 tbsp chia seeds across the entire bowl.
Light and creamy yogurt contrasts with crunchy granola and almonds, while sweet berries burst with freshness. Serve immediately for optimal texture, or layer ingredients in a jar for a portable parfait.
Greek Yogurt and Avocado Protein Dressing
Bold and creamy, this Greek yogurt and avocado protein dressing comes together in minutes. Packed with healthy fats and protein, it’s perfect for salads, bowls, or as a dip. No cooking required—just blend and enjoy.
Ingredients
For the base:
– 1 cup plain Greek yogurt
– 1 ripe avocado, peeled and pitted
– 2 tbsp olive oil
– 1 tbsp lemon juice
For seasoning:
– 1 garlic clove, minced
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp water (optional, for thinning)
Instructions
1. Scoop the avocado flesh into a blender.
2. Add the Greek yogurt, olive oil, and lemon juice to the blender.
3. Blend on medium speed for 30 seconds until smooth.
4. Add the minced garlic, salt, and black pepper to the blender.
5. Blend on high speed for 15 seconds until fully incorporated.
6. Check the consistency; if too thick, add 1 tbsp of water and blend for 5 seconds.
7. Taste and adjust seasoning if needed, but avoid over-blending to prevent the avocado from oxidizing.
8. Transfer the dressing to an airtight container immediately.
9. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Great texture—creamy with a slight tang from the yogurt and lemon. Garlic adds a sharp kick, making it versatile for drizzling over grilled chicken or as a veggie dip. Store in the fridge and use within 3 days for best freshness.
Tangy Greek Yogurt Coleslaw
Never settle for bland coleslaw again. This tangy Greek yogurt version cuts through the richness of any meal with its bright, creamy dressing. It’s crisp, refreshing, and ready in minutes.
Ingredients
– For the slaw base: 4 cups shredded green cabbage, 1 cup shredded red cabbage, 1 large carrot (julienned), 1/4 cup thinly sliced red onion
– For the dressing: 1 cup plain Greek yogurt, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp celery seed, 1/2 tsp salt, 1/4 tsp black pepper
Instructions
1. Combine 4 cups shredded green cabbage, 1 cup shredded red cabbage, 1 julienned carrot, and 1/4 cup thinly sliced red onion in a large bowl.
2. In a separate bowl, whisk together 1 cup plain Greek yogurt, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp celery seed, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Pour the dressing over the cabbage mixture.
4. Toss thoroughly until all ingredients are evenly coated.
5. Refrigerate for at least 30 minutes to allow flavors to meld and cabbage to soften slightly.
6. Taste and adjust seasoning if needed before serving.
This coleslaw delivers a perfect crunch with a creamy, tangy dressing that isn’t overly heavy. Try it as a topping for fish tacos or alongside grilled chicken for a refreshing contrast.
Fluffy Greek Yogurt Protein Waffles
Vividly simple and packed with protein, these Greek yogurt waffles come together in minutes. They’re perfect for a quick, satisfying breakfast that keeps you full. No fancy ingredients or complicated steps required.
Ingredients
For the batter:
– 1 cup all-purpose flour
– 2 scoops (about 60g) vanilla protein powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup plain Greek yogurt
– 2 large eggs
– 1/4 cup milk
– 2 tbsp melted butter
– 1 tbsp maple syrup
For cooking:
– Non-stick cooking spray
Instructions
1. Preheat your waffle iron to 375°F.
2. In a large bowl, whisk together 1 cup all-purpose flour, 2 scoops vanilla protein powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until fully combined.
3. In a separate bowl, mix 1 cup plain Greek yogurt, 2 large eggs, 1/4 cup milk, 2 tbsp melted butter, and 1 tbsp maple syrup until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; do not overmix to keep waffles tender.
5. Lightly coat the preheated waffle iron with non-stick cooking spray.
6. Pour 1/2 cup of batter onto the center of the iron, close the lid, and cook for 4-5 minutes until golden brown and crisp.
7. Repeat with the remaining batter, recoating the iron with spray between each waffle to prevent sticking.
8. Serve immediately for the best texture.
Yield a batch of waffles with a crisp exterior and fluffy, protein-rich interior. Their subtle tang from Greek yogurt pairs wonderfully with fresh berries or a drizzle of honey. For a fun twist, try sandwiching them with almond butter and banana slices.
Berry and Chia Seed Greek Yogurt Pudding
Many mornings demand a quick, nutritious breakfast that feels indulgent. This berry and chia seed Greek yogurt pudding delivers creamy texture and fresh flavor with minimal effort. Make it ahead for grab-and-go convenience.
Ingredients
For the pudding base:
– 2 cups plain Greek yogurt
– 1/4 cup chia seeds
– 2 tbsp honey
– 1 tsp vanilla extract
For the berry topping:
– 1 cup mixed berries (fresh or frozen)
– 1 tbsp lemon juice
Instructions
1. Combine 2 cups Greek yogurt, 1/4 cup chia seeds, 2 tbsp honey, and 1 tsp vanilla extract in a medium bowl.
2. Whisk vigorously for 1 minute until the mixture is smooth and the chia seeds are fully incorporated.
3. Cover the bowl tightly with plastic wrap.
4. Refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to swell and thicken the pudding.
5. Place 1 cup mixed berries and 1 tbsp lemon juice in a small saucepan over medium heat.
6. Cook the berries for 5-7 minutes, stirring occasionally, until they break down and release their juices.
7. Remove the berry mixture from the heat and let it cool completely to room temperature, about 15 minutes.
8. Layer the chilled pudding and cooled berry topping in serving glasses or jars.
9. Serve immediately or refrigerate for up to 3 days.
Ultra-creamy with a subtle crunch from the chia seeds, this pudding balances tangy yogurt and sweet berries perfectly. Try it layered with granola for added texture or topped with mint leaves for a fresh twist.
Greek Yogurt and Almond Butter Protein Cookies
Unbelievably simple to make, these protein-packed cookies require just five ingredients and no baking. Use creamy almond butter for the best texture.
Ingredients
For the cookie dough:
– 1 cup creamy almond butter
– 1/2 cup plain Greek yogurt
– 1/4 cup honey
– 1 scoop vanilla protein powder
– 1/4 cup mini chocolate chips
Instructions
1. Line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup creamy almond butter, 1/2 cup plain Greek yogurt, and 1/4 cup honey.
3. Mix with a spatula until fully incorporated.
4. Add 1 scoop vanilla protein powder and stir until no dry spots remain.
5. Fold in 1/4 cup mini chocolate chips.
6. Scoop dough into 12 equal portions using a tablespoon.
7. Roll each portion into a ball between your palms.
8. Place balls on the prepared baking sheet, spacing them 2 inches apart.
9. Flatten each ball to 1/2-inch thickness with the bottom of a glass.
10. Refrigerate cookies for at least 30 minutes to set.
11. Store in an airtight container in the refrigerator for up to 5 days.
Outrageously chewy with a subtle tang from the yogurt, these cookies have a rich almond flavor punctuated by melty chocolate chips. Serve them chilled with a glass of cold milk or crumbled over Greek yogurt for a protein-boosted parfait.
Spicy Greek Yogurt Tzatziki Sauce
Mixing Greek yogurt with fresh herbs and spices creates a tangy, cooling sauce perfect for summer. This spicy tzatziki adds a kick to grilled meats or veggies. Prepare it in just 10 minutes for immediate use or better flavor after chilling.
Ingredients
– For the base: 2 cups plain Greek yogurt, 1 tbsp lemon juice
– For flavor and spice: 2 cloves garlic (minced), 1 tsp red pepper flakes, 1/2 tsp salt
– For freshness: 1/2 cup grated cucumber (squeezed dry), 1 tbsp fresh dill (chopped)
Instructions
1. Grate 1/2 cup cucumber using a box grater.
2. Place grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture. Tip: Dry cucumber prevents a watery sauce.
3. Mince 2 cloves garlic finely.
4. Chop 1 tbsp fresh dill.
5. In a medium bowl, combine 2 cups Greek yogurt, 1 tbsp lemon juice, minced garlic, 1 tsp red pepper flakes, and 1/2 tsp salt.
6. Stir mixture until fully incorporated and smooth.
7. Fold in grated cucumber and chopped dill gently. Tip: Avoid overmixing to maintain texture.
8. Taste and adjust salt or spice if desired, but avoid adding liquid.
9. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. Tip: Chilling allows flavors to meld and enhances thickness.
10. Serve chilled or use immediately.
Flavorful and creamy with a subtle heat from the pepper flakes, this tzatziki pairs wonderfully with grilled chicken or as a dip for pita chips. The cool yogurt balances the spice, making it versatile for tacos or salad dressings. Store leftovers in an airtight container for up to 5 days.
Greek Yogurt and Oatmeal Protein Bars
Make these no-bake Greek yogurt and oatmeal protein bars for a quick, healthy snack. They’re packed with protein and fiber to keep you full. Perfect for meal prep or on-the-go energy.
Ingredients
For the base:
– 2 cups old-fashioned oats
– 1 cup vanilla or plain Greek yogurt
– 1/2 cup creamy peanut butter
– 1/4 cup honey
– 1 tsp vanilla extract
For mixing and coating:
– 1/4 cup chocolate protein powder
– 1/4 cup mini chocolate chips
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, combine 2 cups old-fashioned oats, 1 cup Greek yogurt, 1/2 cup peanut butter, 1/4 cup honey, and 1 tsp vanilla extract.
3. Mix thoroughly with a spatula until all ingredients are fully incorporated and no dry spots remain.
4. Add 1/4 cup chocolate protein powder and stir until evenly distributed throughout the mixture.
5. Tip: If the mixture feels too dry, add 1 tbsp of milk to help it bind together without making it soggy.
6. Fold in 1/4 cup mini chocolate chips gently to avoid overmixing and melting the chips.
7. Transfer the mixture to the prepared pan and press it down firmly and evenly with your hands or the back of a spoon.
8. Tip: Wet your hands slightly to prevent the mixture from sticking while pressing it into the pan.
9. Refrigerate the pan for at least 2 hours, or until the bars are firm and set.
10. Remove the slab from the pan using the parchment overhang and place it on a cutting board.
11. Cut into 12 even bars using a sharp knife for clean edges.
12. Tip: For longer storage, wrap individual bars in plastic wrap and keep refrigerated for up to one week.
These bars have a chewy, dense texture with a subtle sweetness from honey and chocolate. The Greek yogurt adds a tangy contrast to the rich peanut butter flavor. Serve them chilled with a drizzle of melted peanut butter or crumbled over yogurt for extra protein.
Lemon Greek Yogurt Protein Cheesecake
Mixing Greek yogurt with lemon creates a tangy, protein-packed dessert that satisfies cravings without guilt. This no-bake cheesecake sets firm in the fridge and delivers bright flavor in every bite. Keep it simple with minimal ingredients for a quick, healthy treat.
Ingredients
For the crust:
– 1 cup almond flour
– 3 tbsp melted coconut oil
– 1 tbsp honey
For the filling:
– 2 cups plain Greek yogurt
– 1/2 cup lemon juice
– 1/4 cup honey
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Combine 1 cup almond flour, 3 tbsp melted coconut oil, and 1 tbsp honey in a bowl.
2. Press the mixture firmly into the bottom of a 7-inch springform pan to form an even crust layer.
3. Chill the crust in the refrigerator for 10 minutes to set slightly.
4. Whisk 2 cups plain Greek yogurt, 1/2 cup lemon juice, 1/4 cup honey, 1 tsp vanilla extract, and 1/4 tsp salt in a separate bowl until smooth.
5. Pour the filling over the chilled crust and spread it evenly with a spatula.
6. Tap the pan gently on the counter to remove any air bubbles from the filling.
7. Refrigerate the cheesecake for at least 4 hours, or until fully set and firm to the touch.
8. Run a knife around the edge of the pan before releasing the springform to serve clean slices.
Just creamy enough to slice neatly yet light and airy from the yogurt base. The lemon zest cuts through the richness, making it refreshing rather than heavy. Serve chilled with fresh berries or a drizzle of honey for extra sweetness.
Greek Yogurt Marinated Grilled Salmon
Finally, a grilled salmon recipe that delivers moist, flavorful results every time. Greek yogurt creates a tangy marinade that tenderizes the fish perfectly. This method ensures a delicious crust without drying out the interior.
Ingredients
For the marinade:
– 1 cup plain Greek yogurt
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp garlic powder
– 1 tsp dried dill
– 1/2 tsp salt
– 1/4 tsp black pepper
For the salmon:
– 4 (6 oz) salmon fillets, skin-on
– Cooking spray
Instructions
1. Whisk together Greek yogurt, olive oil, lemon juice, garlic powder, dill, salt, and pepper in a medium bowl.
2. Place salmon fillets in a shallow dish and coat evenly with the marinade.
3. Cover the dish and refrigerate for at least 30 minutes or up to 2 hours. (Tip: Marinating beyond 2 hours can make the texture mushy.)
4. Preheat grill to medium-high heat (400°F).
5. Lightly spray grill grates with cooking spray to prevent sticking.
6. Remove salmon from marinade, shaking off excess.
7. Place salmon skin-side down on the grill.
8. Close the grill lid and cook for 6 minutes. (Tip: Keeping the lid closed maintains consistent heat for even cooking.)
9. Flip salmon carefully using a spatula.
10. Grill for another 4-6 minutes until internal temperature reaches 145°F. (Tip: Use an instant-read thermometer for perfect doneness.)
11. Remove salmon from grill and let rest for 2 minutes before serving.
Crisp on the outside and flaky inside, this salmon boasts a subtle tang from the yogurt marinade. Serve over a bed of quinoa with steamed asparagus for a complete meal, or flake into tacos with fresh slaw for a fun twist.
Conclusion
Cooking with Greek yogurt adds protein and creaminess to your meals. We hope these 27 recipes inspire your kitchen adventures! Try them out, leave a comment with your favorite, and share this roundup on Pinterest to help other home cooks discover these delicious ideas.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
