Enhancing my yoghurt with herbs or Dukkah has solved this issue. I spread it on my morning toast in place of butter and it is DELICIOUS. And healthy!
Yoghurt on toast I hear you say? Trust me, I would have said the same thing until I tried it. Still balking at the idea? Try the yoghurt spread on to some crackers or use as a dip with crudites instead.
Here is how I make it:-
I take one 1kg tub of Greek Yoghurt and stir through about 2 teaspoons Salt.
Take a piece of muslin and lay it in a sieve that is sitting over a bowl. Fill the muslin with the yoghurt. You can tie the muslin if you like, to cover the yoghurt.
Place the yoghurt, sieve and bowl in the fridge for the next 1 - 3 days. This drains all of the liquid from the yoghurt.
Once your 1 - 3 days are up, it is time to add your herbs or your Dukkah. Or you can split the quantity of yoghurt in two and make both!
For my herb yoghurt, I used Rosemary, Mixed Herbs, Oregano and Garlic Salt. You can use whatever dried or fresh herbs you like. I took half of the drained yoghurt mixture and stirred the herbs through. Place this into a container and keep refrigerated.
For the Dukkah yoghurt, I made my own Dukkah. You can use store bought or make your own as well. For mine I used Sesame Seeds, Coriander, Cumin, Moroccan Seasoning, Salt and Pepper. Once again, I stirred this through the plain, drained yoghurt, then placed it into a container to store in the fridge.
Try it - let me know what you think!