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So this recipe (lemon rhubarb pie), calls for 3 tablespoons of Greek yogurt. What would be a good substitute for Greek yogurt? creme fraiche or cream cheese? And will it affect the final product?

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Given your options, I would go creme fraiche, you may need to thin with a small amount of milk or water to get to yogurt consistency. Three tablespoons...you probably won't notice a difference.

  • Ok. What about plain yogurt? Would that work also? – 0Darkvoid0 May 20 '18 at 10:39
  • Sure..no problem....if you need your plain yogurt to be Greek style, just put it in a coffee filter and allow it to drain for an hour or so. – moscafj May 20 '18 at 12:42

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