Greek Yogurt

Since there's no strict standard for what gets labeled Greek strained yogurt in the US, I recommend trying several different varieties to see if you like one version better than others. I like Fage but won't eat Dannon or Yoplait; I know others are the opposite! So if you want to like strained yogurt keep searching; it might still be out there for you.

Beyond fruit + yogurt, fruit yogurt smoothies, and yogurt folded into oatmeal, I tend to use it as a cream replacement in too rich foods all the time. (I kind of like the complexity it adds to the flavor). You are right that it'll be more noticeable in cold savory recipes, but you might have more luck in cooked items like quick breads/pancakes, creamy soups, sauces and gratins.

Heavily spiced cold accompaniments like salsa with yogurt, tzakziki, or zataar yogurt for dressing vegetables may be options. I think some people freeze their yogurt to various levels of firmness for either yogurt bars and popsicles or custardy chocolate, yogurt mousse.

Good luck!

I do 1/2 cup non fat Greek yogurt with 1/2 cup vanilla almond milk and 2 tbsp chia seeds. Leave it overnight and then in the morning add whatever fruit you like. So freaking yummy

I eat the fage or trader joe's 0% plain. I mix unsweetened cocoa powder with it, and I've kind of gotten used to it without a sweetener, though I do dip two little almond cookies in it.

I also mix 25 grams with 20 grams of cholula chipotle sauce to make a little spicy/creamy sauce for my meat and veg. I used it for a dressing today with a shrimp, black bean, spinach, tomato and mushroom salad.

Also, mix with apple or pumpkin butter. Or PB2/peanut butter.

I've only been eating this stuff for a week and I'm already obsessed.

Raw oats? Hmm.

I add fresh fruit, sliced almonds and drizzle some honey on top. Delicious.

Greek yogurt,(16oz) plain, a box of sugar free cheesecake flavored jello pudding mix, mix completely let sit over night
I use small 1 cup containers, I put a tablespoon of graham crackers in the bottom of the cup and then spoon the yogurt mixture in the cup and add fruit topping. It is like having cheese cake without the guilt. I have even used the large container (32oz) and 2 boxes of pudding mix with a graham cracker crust and made a pie. It is YUMMY!!!
Put it in your recipe builder depending on how big a container you use and how many servings you get out of it to calculate your calories. It is between 100-150 for a small container.
One of my go to snacks.

I usually have Greek yogurt for breakfast or a snack. I add a little honey, fresh fruit, and granola for breakfast. You can also try a little maple syrup, cinnamon, or vanilla; or any combination. I do try to stay away from the flavored yogurts as they have too much sugar for me. You can find many recipes that use Greek yogurt as well. I alike to make parfaits with Greek yogurt, fruit, nuts and/or granola. Chopped up apple, berries, bananas, or any other fruit you like or a combination of fruits. You can package them in small canning jars and they are ready to go for breakfast or a snack.

If you can find a Greek deli, they make the BEST yogurt. It tastes almost like cream cheese as opposed to what is sold in the stores. I get mine 2 hours away - I have a friend who lives in that city and brings it every few weeks.

I add vanilla protein powder to it (added bonus - more protein!) and some frozen fruit like blueberries or strawberries.

I mix mine with a couple of tsp of any instant coffee drink mix (the rectangular cans in the coffee aisle of groceries) - I use the sugar free versions. It's a starvin' student recipe

Banana, honey and walnuts I sometimes mix it with a sugar free flavored yoghurt too.

I like to use plain greek yogurt and add vanilla and either stevia or splenda to sweeten. Both to taste. Keeps the protein high and the sugar low.

Here's an original recipe that I eat as an appetizer on crackers.

1/3 cup beets in juice (I use the ones from our local farmer's market). Add 2 teaspoons chia seeds, 1/3 cup Greek yogurt, and 1/2 teaspoon freshly grated ginger. Let it absorb overnight. This has an explosion of unusual flavours, and might be an acquired taste. It comes out bright a bright fuchsia color.

I'm experimenting with creating a sort of chocolate pudding. I've done 140g (about 1/2 cup) 2% plain greek yogurt (I like Liberte, but I don't think this is available outside of Canada. When I was in the US, Chobani seemed similar?), about a tablespoon of cocoa (10g), a tablespoon of honey (21g), a small dash of salt and vanilla, and some stevia for additional sweetness (or more honey, I'm just trying to keep the calories down). It tastes like a chocolate pudding cup except for the slightly sour yogurt-y aftertaste. Trying to fix that.

It's not a low-cal alternative to pudding (this came in at 180 cal), but since I like to eat greek yogurt for breakfast anyway, I like it. I'll keep experimenting to try to get rid of the slightly sour yogurt taste.

I also like to do a PB2 & J greek yogurt: 140g plain greek yogurt, 10g PB2, 1-2 tbsp of jam. Stir it all together.