Need ideas on how jazz up Greek yogurt

I lived in Greece for many years and sour cream isn't really used much in tzadziki. It doesn't have good protein so I would look for a different recipe. I don't much or any garlic most of the time. There are many alternate ways of preparing it and different spices to experiment with. 

I  roughly grate and salt my cucumber and squeeze out the extra moisture to make a thick salad. It was a staple of my diet for years and I still love it. I have found that grocery store tzadziki is pretty bad, stale and made with fillers.

Sometimes I have yogurt over Greek olives (best for this are oil cured) and cucumber slices.

Funny thing is I don't like cucumber, but I really do love tzatziki.  I first had it in Greece many years ago, and now if I go to a Greek restaurant - which sadly isn't often - I always have that... hmm, you've made me really want Greek food now!! ;-)

My favourite ways to doctor up Greek yogurt are:      

1) Add True Lemon (evaporated lemon juice, available in individual packets…great to perk up plain water) and Splenda or stevia;

2) Add sf pomegranate syrup, a splash of rose water and Splenda or stevia to taste (kind of a exoticTurkish Delight taste);

3) I’ve also made savoury variations with curry powder, garam masala, ginger and the like, as a dip.

I’m not sure if these will appeal to your English palate, but they are worth considering…

4) Add a small amount of pumpkin puree, pumpkin pie spice, vanilla extract/essence and Splenda or stevia … you could also do a curried pumpkin version, if you prefer something savoury;

5) Add powdered peanut butter (I prefer smooth FitNutz brand) and Splenda or stevia; then depending on my mood, I add sf raspberry syrup or a bit of cocoa to vary the flavours.

Tricia

We love curry in the UK - there was a time when it was rated as being our number one favorite dish.  'English' curry is different to 'American' curry (Indian curry in India is different I'm told).  I had curry when I visited Florida and they only had plain rice in the restaurant to, whereas in my rice eating days I'd always have mushroom rice.  These days I don't bother with the rice though.

The lemon idea sounds good and it's something I'd never have thought to try.  I think I'll give that a try this weekend.  Thank you!! 

I grew up eating English curry (my mum was from Sussex). My family all loves curry and we make a variety depending on our travels: my sister, the chef, prefers south Indian style; my brother usually cooks Thai style since his travels through Asia; and, I’m largely known for my Fijian and Caribbean style curries as I’ve spent so much time in the tropics. I currently live in the US, so always make sure to get my fill of the other styles when I go home to British Columbia.

ps: I usually add a generous shake of garlic and onion powder to the curry yogurt, Most of the time I add protein powder to the yogurts as well to give them more of a pudding consistency...the lemon is delicious with vanilla protein powder.

Tricia

Does anyone eat the vanilla flavored greek yogurt?  I don't buy the fruit flavored ones, but was under the impression that the vanilla is acceptable. 

Not me, Fage Total 2% and 5% Greek yogurt is only available in plain.  Pre-flavored would be nice, but sadly I'm in a minority of full fat eaters over here.

First of all - add a little heavy cream to make it truly decadent.  I also like a little texture, so I'll mix in some nuts or cereal

Cream and trail mix - that sounds yum, thank you ;-)