I may be a little late to the party but I have become a real fan of Greek yogurt. If you are not familiar with this particular ingredient, let me give you a brief introduction.

Greek yogurt is regular yogurt that has been strained to remove liquid whey and lactose, leaving behind a thicker textured yogurt. It has almost twice the protein of regular yogurt and about half the sodium. Plain Greek yogurt also has about half the carbohydrates of regular yogurt but, unless you choose the non-fat variety it will have about three times the saturated fats of regular yogurt.

With a creamier, thicker texture it offers an excellent source of calcium, magnesium and potassium. Since it is lower in lactose, it may also be a good choice for those who are lactose sensitive. Greek Yogurt can be used in recipes to replace some or all of the oil, butter, cream cheese, mayonnaise, or sour cream. This substitution will cut the fat content and boost the protein in your recipe. Give it a try in this updated version of a classic salad!

Ingredients

• 3 Cups Apples, chopped, about 3-4 medium apples
• 1 Cup Celery, chopped
• 1/2 Cup Almonds, Walnuts or Pecans, chopped
• 1/4 C Dried Cherries or Raisins
• 1 (5.3 oz.) container of vanilla Greek Yogurt
• Zest of a medium Lemon
• 2 Teaspoons fresh Lemon Juice
• 1 Teaspoon Sugar
• 1 Teaspoon Honey
• 1/2 Teaspoon Cinnamon
• 14 Teaspoon Nutmeg

Directions

• In a large bowl toss apples, celery, nuts and cherries or raisins together; set aside.
• In a small bowl mix yogurt with lemon zest and juice and remaining ingredients.
• Pour dressing over the fruit mixture and stir until coated.
• Refrigerate until ready to serve.

Makes four servings.