Saturday, June 1, 2013


I was given the opportunity to try Fage Greek Yogurt as part of a BZZ Agent campaign. There are many choices for greek yogurt out there one of them being Fage; Fage comes in 2%, Classic, 0% and flavors. I got the 2% which is a plain yogurt instead of eating it was fresh fruit I saw a recipe for a Greek Yogurt Cheese Cake I saw online and tried that instead here is the instructions:
(Serves 8-10)
Graham Cracker Crust (you can also use a store-bought crust):
1 ½ cups graham cracker crumbs (6-8 whole cookies)
¼ cup sugar
¼ cup melted butter (plus 1-2 tsp for preparing pan)
Preheat oven to 300° F. Break cookies and place in food processor.* Pulse until ground into medium-fine crumbs. Put into medium mixing bowl, and stir in butter and sugar. Turn out into a buttered nine-inch springform pan and, using your fingers, press mixture into an even crust along the bottom. You can also use a buttered glass pie plate and form the crumbs into a traditional crust along the bottom and up the sides. Bake for 10-15 minutes until firm and dry. Remove from oven and set on a wire rack.

*Don't have a food processor? You can also make crumbs in the blender or by hand. Place crackers in a heavy duty plastic freezer bag and crush with a rolling pin.
Lemon Greek Yogurt Filling:
4 eggs
¾ cup sugar
1 tbs. cornstarch
¼ tsp. salt
1 tsp. vanilla extract
2 cups plain Greek Yogurt (whole or 2%)
1 tbs. fresh lemon juice
1 tsp. lemon zest
If you used a food processor to make the crust, just wipe it out with a dry paper towel and clean off the blade. Pulse eggs a few times to beat (or use an electric mixer). Pulse in sugar, cornstarch, salt, vanilla, and yogurt until light and slightly bubbly. Add lemon and lemon zest and pulse or beat briefly to incorporate. Pour mixture into prepared crust (it's fine if the crust is still warm).
Place in center of oven. Start checking cheesecake after 50 minutes and then every 5-10 minutes after that. Shake pan gently. The filling should look creamy but firm at the edges, and still appear slightly jiggly in the center. It will firm up as it cools. Remove from oven and set on a wire rack. Cool to room temperature. Refrigerate for at least 4 hours (or overnight) before serving.
Optional topping: 3 cups sliced strawberries, raspberries, blackberries or mixed berries tossed with two tablespoons sugar. Let mixture sit in the refrigerator for at least an hour so the berries get nice and juicy. Spoon desired amount of topping over a slice of cheesecake before serving.
I did modify the recipe slightly using a premade graham cracker crust and True Citrus Lemon flavor instead of lemon juice or fresh lemon. I topped it with sweetened strawberries. I found the taste interesting and yummy it tastes truly tastes like a real cheesecake and a nice addition to the summer snacks or desserts as it is higher in protein and lower in fat and calories. Fage started In 1926, Athanassios Filippou opened a small dairy shop on 213 Patision Street in Athens, Greece. Visit  greek yogurt is good but takes an acquired taste and is thicker than your normal yogurt so if you have never had it and want to try it my suggestion is start out slow and see how you like it.

Disclaimer: I was in no way compensated for this review and this is solely my own opinion which may differ from yours.

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