If you've never tasted Greek Yogurt, you may be wondering what all the fuss is about. I'd heard about Greek Yogurt for years, but hadn't seen it for sale in Salt Lake until recently when my friend Georgette informed me she found it at Wild Oats here. Imagine how excited I was when I went to Wild Oats and found three brands of Greek Yogurt. All were good, but of the three my favorite is Fage Total Greek Yogurt (pronounced Fa' Yeh). Normally Greek yogurt has more fat than regular yogurt, but I bought the fat free version of Fage Total Yogurt, and it tastes fantastic.
I first raved about Greek yogurt when I used it to make the World's Best Tzatziki Sauce, but one of the traditional ways to eat this in Greece is as a dessert. It's drizzled with a bit of honey, topped with walnuts, sometimes figs or other fruit, and possibly a bit of mint. Since honey has a high glycemic index, in this recipe I substituted my new favorite agave nectar for the honey, which makes this a sugar-free and low-glycemic dessert.
Greek Yogurt with Agave Nectar and Pecans
(Makes 1 - 2 servings, depending on whether you're having it after a large meal.)
1 container Greek yogurt 5-6 oz. (I used Fage Total Greek Yogurt, fat free variety)
1 T agave nectar (the amber variety of agave nectar will taste most like honey)
about 10 pecans or walnuts, coarsely chopped
Run a knife around the outside edge of the yogurt inside the container, then invert container over a plate so yogurt comes out upside-down. Drizzle amber agave nectar over yogurt, then sprinkle with nuts. Serve immediately.
South Beach Suggestions:
Agave nectar is mostly fructose, the type of natural sweetener found in fruit, with a small amount of glucose. For this reason this dessert should be limited to phase two or three of the South Beach Diet. (Read here for more about Agave Nectar.)
More Dessert-ish Recipes using Greek Yogurt:
(Recipes from other blogs may or may not be South Beach Diet friendly; check ingredients.)
Our Big Fat Greek Yogurt Part I and II from Delicious Days
Greek Parfait-ion from Nosheteria
Rhubarb Fool with Greek Yogurt, Walnuts, and Fig from Seattle Bon Vivant
Black Cherry Frozen Yogurt from Baking Bites
Yogurt Sundae from 80 Breakfasts
Yogurt Gelato from Ms. Glaze's Pommes d'Amour
Rasberry Eton Mess from Gluten-Free Journey