Not so guilty pleasures.......

[osodecanela]

The bulk of family of origin is Eastern European. My girlfriend back in college summed our food styles succinctly. "How can you tell if an Eastern European is Jewish or Christian?" (Her father was right off the boat from Poland, as had been her mom's parents.) "If they're Jewish, sour cream is on every vegetable or fruit dish. If they're Christian, it's on everything," she opined.

That wasn't far from the truth. I picked up a love for sour cream over bananas or blueberries or some other luscious fresh fruit, right there in the kitchen at grandma's.

I've always loved the stuff, but not the calories that went with it. So my recent discovery of Fage Greek yogurt was a real treat. I have no idea just how they get the texture so thick and yet smooth, but dayum, they've succeeded! It's not cheap, but it's clearly worth every penny in my book. Far better than any other Greek yogurt I've tried.

Tonight the urge for a midnight snack struck. Four corn tortillas (ultra thin at 40cal per), an ounce of finely shredded asiago, plus one hot dry pan and in under 6 minutes, I had two toasty quesadillas, along with a couple of tablespoons of Greek yogurt on the side. Total indulgence about 275 kCal, and a total yum. Celiac safe too boot.

Off to bed, hunger well sated.

Comments

[furr-a-bruin.livejournal.com]

Heh... I don't go quite so far, but I find a blend of half sour cream and half fat-free greek yogurt is vastly better than the so-called "light" sour creams, which generally have various stabilizers and whatnot in them. I tried using one of those once for onion dip - and the salt content in the mix made the stabilizers fall apart, leaving me with Sour Cream of Onion Soup... not a dip. ;)