is the word
all yoghurts are not created equal, and if you haven't succumbed to the pleasures of Greek yoghurt you don't know what you're missing. Thicker, creamier, tangier and richer than regular natural yoghurt, its luxurious texture belies its surprisngly healthy status.
Made in the same fashion as traditional yoghurt, using just cows' milk and live active yoghurt cultures, its secret lies in its finish: Greek yoghurt is strained longer than natural yoghurt to remove all the watery whey, leaving behind a thicker, velvety-textured yoghurt with almost double the protein of regular yoghurt.
Even though it contains almost half the carbohydrates of regular yoghurt, the high protein content means this silky treat will leave you feeling fuller for longer.
Greek yoghurt is lovely as a topping for fresh fruit or cereal at breakfast, but its real appeal lies in its versatility. The base for tzatziki (an addictive and simple-to-make blend of yoghurt, cucumbers and garlic that's delicious with lamb or chicken) I use it instead of sour cream on Mexican food, to accompany curries, and as a healthier substitute for mayonnaise in slaws and creamy dips.
The good people at Total Greek Yoghurt know a thing or two about its many uses and they've teamed up with TV chef Sophie Michell to compile Total Greek Yoghurt Book, published this week.
With 100 recipes that show clever ways to use this healthier, low-fat alternative in your cooking and daily snacking, you'll find smoothies and sauces, curries and marinades alongside great snacks ideas and treats.
Here are two of my favourite recipes from the book.
Recipes from Total Greek Yoghurt Cookbook by Sophie Michell with photography by Emma Lee (Kyle Books, €23.99)