Everywhere I turn, I read or hear about using yogurt as a substitute for different fats. This is one I had to try for myself and I think I may have found my perfect cookie!! This cookie has a subtle sweetness and the yogurt give the cookie a soft chewy center.
Greek yogurt has most of the liquid whey removed through straining. Removing the whey creates a yogurt that is thicker, with more protein and less sugar. Yogurt is considered a functional food in that it provides health benefits beyond nutrients. Some of the beneficial properties of yogurt is they contain live bacteria. These live bacteria have health promoting effects, for example they have ability to boost our immune system, aid in digestion and nutrient absorption, can lower our cholesterol level and protect us against some cancers. Some bacteria is lost in our large intestine because of antibiotic therapy. Yogurt is a good way to re-colonize your gut because it helps re-gain these bacteria.
The bacteria that have benefits are called probiotics (life promoting). Probiotic bacteria cultures such as Lactobacillus acidophilus, Stretococcus thermophilius, and Lactobacillus delbrueckii ssp. Bulgaricus are added to dairy products to produce a functional food.. Some of these added cultures can survive the low ph levels of the stomach and bile acids to reach the intestines but not all do, this why we should consume foods with probiotics multiple times a day. It is often recommended that you consume probiotics before traveling as a way to fend of “Montezuma’s Revenge” or travelers diarrhea.
- Fresh cultured yogurt
- Help prevent growth of bad bacteria
- Enhance our immune system
- Help maintain integrity of intestinal wall
- Help prevent diarrheal diseases
1 Cup- Greek Yogurt
- Calories 130
- Fat 0 grams
- Cholesterol 0 grams
- Carbohydrate 9 grams
- Sugar 9 grams
- Protein 23 grams
Vanilla Yogurt Cookies
Adapted from Martha Stewart Thumbprint Cookies
- 4 Tbsp unsalted butter, softened
- 1/4 cup plain greek yogurt
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon coarse salt
- Place butter in mixer and beat on low until it is broken up and creamy. Add yogurt to butter and mix until combined . Mixture will slightly watery.
- Add sugar, egg and vanilla to the butter mixture, beat well.
- Add flour and salt, beat on low until combined.
- Cover and refrigerate dough for at least 30 minutes.
- Heat oven to 350 degrees
- Using a 1 inch scoop form the dough into balls.
- Place cookies on a parchment lined baking sheet or use a Silpat.
- Bake for 10-14 minutes or until bottoms are golden.
- Remove from baking sheet and cool on rack.
I was quite pleased with the taste and texture of this cookie. I even tried it with my usual chocolate chip cookies. After a day or so fresh cookies get a littler harder, well the yogurt in the recipe keeps the cookies soft 😀 So, I’ll be using this substitute quite often. Do you like using fat substitutes in your baking?