Recipes: Fage

So for a little while now I have been using 2% fat Fage (the Greek yogurt) as a substitute for creamy fatty things that would turn a normal meal into a serious undertaking of cholesterol (mayo, sour cream, ice cream, creme fraiche, etc.). It's great in dips and dressings especially, I find. I have recently developed two delicious new applications for Fage:

Berry "Sundae"

The other night I really wanted ice cream, but really didn't want to put on pants and shoes and a jacket to walk to 7-11 in the rain. I was working with things I had in the kitchen.

1 cup strawberries
3/4 cup Fage 2%
1/4 cup walnuts
1/2 tsp. lemon zest
Squeeze bottle of agave nectar (to taste)

Dice the strawberries and put them in a bowl. Grate lemon zest directly onto the strawberries (make sure you spread it out, it's powerful stuff). Top with Fage. Toast the walnuts in a dry skillet for a couple minutes and dice (you can dice then toast and it might be easier). Squeeze agave nectar directly onto berries and yogurt (this is the "fudge" or "caramel" or "strawberry syrup" element, so don't be stingy). Top the whole thing with toasted nuts.

This was sort of a small meal-sized portion. You could play with ratios but I liked that there were chunks of berry and nut in every bite. Richard and I shared by passing the bowl back and forth, but if you find it's more civilized to split it into two portions that could be nice too. I would be very interested to try variations on the type of nut and berry used.



BATS

I have long felt that adding avocado is a sure way to turn any sandwich into a luxury (this might not be true of a fluffernutter which is already sort of a luxury). When applied to the already scrumptious BLT, this fatty fruit has a sort of transcendent affect. It can, however, compound the already complicated structural challenges of this sandwich. But no longer. In this application the yogurt allows the avocado to act as an adhesive. It also replaces the mayonnaise (though you could certainly add mayo if you like).

2 pieces of your favorite sandwich bread, toasted
3 or 4 pieces of bacon, fried to desired crispiness
1/2 tomato, sliced thin
several leaves of baby spinach
1/4+ of a ripe avocado, diced
1/4 cup of Fage 2%
salt

Mash the avocado into the yogurt with a fork. Chunks are not a problem, but you don't want them to be too big. Add salt and mix in to taste. Spread on one side of each slice of bread. Assemble sandwich with remaining ingredients (I will not presume to prescribe whether your bacon touches your tomato, spinach or both). Enjoy!