Last week I discovered Fage Greek yogurt. Fah’-yeh. I’d never heard of Greek yogurt before.
The reason I looked for it in the first place was this entry in Kalyn’s Kitchen; she is not kidding. Wow.
I haven’t tried to cook with it yet, but it’s super delicious; the zero-fat version is unbelievable, and I’m embarrassed to admit that the full-fat version is maybe a little much for me. It’s… obscenely creamy. It’s wonderful, but I don’t think I can eat more than a few spoonfuls of it; it’s like eating butter. (Em and I did eat butter out of the dish when we were little, but that was then and this is now. Unless she still eats butter. I’ll have to ask.)
My favorite part of pouring agave over plain yogurt—instead of mixing it in—is that the whole dessert doesn’t taste sweet across the board, the same sweet everywhere. If you don’t mix it together, you can taste the whole spectrum from the rich, tangy-sour taste of the plain yogurt to the sweet and syrupy taste of the agave, and all of the little changes in between. I never thought of liking tastes that way before, but I really love it now.
I’m sure my dramatically decreased sugar intake has something to do with how scrumptiously I adore this recipe, but I think that’s okay with me. I can’t imagine this not being delicious, even to someone who does consume more sugar. Someone will have to let me know. ;}