If I were Martha Stewart I’d add Greek yogurt with mango to the Good Things list.
This summer Greek yogurt usurped the place of cottage cheese and plain American yogurt in my diet. Who wouldn’t gladly surrender to a creamy, sweet snack jam-packed with protein and calcium but smacks of dessert?
Thicker and tarter than its American counterpart, Greek yogurt certainly gives you more bang for your buck. With 20 g protein, 0 g fat, 25% daily value of calcium and only 9 g sugar (compare that with 25+ g in traditional sweetened yogurt), an 8 oz. serving of FAGE‘s 0% yogurt weighs in at a reasonable 120 calories. So skip the Yoplait and Dannon Lights and pick up a carton of FAGE 0% Yogurt.
Mangoes aren’t the only fruit I’ve been adding to Greek yogurt lately. My August standby was peaches with a sprinkle of cinnamon, squeeze of honey and a couple walnuts. And topping Greek yogurt with frozen berries and a handful of crushed shredded wheat had me wondering whether I was eating dessert in the middle of the day.
Martha Stewart or not, I say Greek yogurt with mangoes is a Good Thing.