Yogurt can be a creamy addition to enhance most Italian dishes.
However, most traditional yogurt products contain a high concentration of artificial additives and ingredients that can work against the natural digestive process.
What’s worse? High fructose corn syrup, a common sweetener, has a very high glycemic index and aspartame contains methanol, a substance that is toxic even in the smallest amount.
Despite it’s numerous downfalls, yogurt has enhanced many recipes for its creaminess and flavor. Italian dinners, and in particular, Italian sauces, have been greatly intensified with the use of this creamy ingredient.
The search has inevitably been for a higher grade and more nutritious substitute to the fatty cow yogurt.
Greek yogurt, as opposed to regular yogurt, not only provides a thicker, more creamy alternative, but also is loaded with protein and probiotics (the healthy bacteria).
It fits the college student’s budget since it is inexpensive, while also improving digestion, immunity and may even reduce the symptoms of lactose intolerance, according to the Journal of Applied Microbiology (2005).
This relatively new superfood is commonly used for yogurt parfaits, tzatziki, smoothies or in nutritious popsicles, but did you know it can also make for a wonderful creamy Italian sauce?
I recently tired Creme de la Crumb‘s Greek yogurt Alfredo sauce and was astonished not only by the supreme flavor, but also the protein it added merely by using Greek yogurt. I can assure you, give this a go and you will never go back to the store bought cans.
Photo adopted from (Nikodem Nijaki,creative commons)