Dang, that’s good yogurt

Pat and I crossed off one of the top items on our bucket list last year when we went to Greece and Santorini. The trip was magnificent in every sense of the word – amazing history, beautiful weather, kind and gracious people (The people we talked to were just beginning to learn the extent of their corrupt government and coming to terms with a complete absence of economic infrastructure. Protests were just starting when we were there and got bad about three months after we got back. I truly hope things work out for them.) And of course, fabulous, fabulous food.

When we were on our own, we asked the staff at our hotels where the locals went. They were happy to tell us and give their recommendations. They didn’t disappoint. One of our first encounters was this little number – Feta with Honey. And yes, it is as dreamy as it looks.

We started every day with a traditional Greek breakfast, which usually included fresh-from-the-garden tomatoes and cucumbers (nearly all food served on the island of Santorini is grown there), all-natural cereals, fresh fruit and Greek yogurt. If you’re saying, “Wow, that sounds so good”, you’d be right – especially when you’re eating it with a view like this (the caldera is awe-inspiring, as is Pat. I’m one lucky gal).

Once you’re done gawking at my husband, check out the yogurt to his left. I was a fan of Greek yogurt before I went to Greece, but the trip sealed the deal. There is simply no substitute for traditional Greek yogurt. The real deal is dense, with a lightness that comes from staying true to the straining process (some American dairies add gelatin to make their Greek yogurt thick, which is a no-no). It is also super creamy and has enough protein in it to keep hunger at bay if that’s your goal at breakfast-time.

Whenever possible, I buy Fage yogurt. It’s delicious and just like what we had in Greece. Chobani is decent. I prefer the plain yogurt and add my own fruit and honey for sweetness. If you’re used to the flavored yogurts, the plain will take some getting used to, but you’ll be hooked before too long.

Another bonus? You can cook with it, and I do all the time. It makes creamy potato salad, super cole slaw and is great in baking. This morning I cranked out a cherry coffee cake that has only a smidge of butter because the yogurt adds moisture, density and flakiness, resulting in a tender cake that is actually pretty healthy, if you’re into that sort of thing.

Summer fruits are approaching their prime. Give Greek yogurt a try and pair it with the blueberries, cherries and peaches that are making their way to the produce aisles. Oh, and put a trip to Greece on your bucket list. We'll come with you.

Cherry Coffee Cake (adapted from staceysnacksonline.com – a great cooking blog)

Topping:
1/3 c. packed brown sugar (I use the dark stuff)
1/4 c. old-fashioned oats (I used quick because they were all I had)
1/4 c. flour
Dash of cinnamon
1 T butter

Cake:
1 ½ T butter
½ c. sugar
1 c. Greek yogurt (I use 0% Fage)
1 egg
1 T. almond extract
¾ tsp. vanilla extract (use the real stuff)
1 ½ c. flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 c. pitted cherries (I don’t have a cherry pitter, but a bamboo skewer worked just fine)
For the topping, combine ingredients with your hands until it resembles corn meal. Set aside.

In a mixer, mix the butter and sugar until combined. Add the yogurt and egg and mix until combined.

The recipe technically says to sift all the dry ingredients together, but I didn’t. I added them one at a time and then mixed in the extracts.

Spread the batter in the bottom of a greased 8” square cake pan. The batter will be stiff, so spread it to the corners as best you can. It will spread out when baking.

Place the cherries on top of the batter and then sprinkle the topping over. Bake at 350 for 45 minutes.

I don't have a picture. It made the house smell good while I was baking it that I ate some before I could get out the camera. But here is on of Stacey's: