Beverage

• Strained yogurt is an ideal smoothie base if you prefer yours as thick as possible. Either plain or fruit-flavored strained, stirred yogurt works well in smoothies. Put strained yogurt in the blender with fresh or frozen fruit and orange juice to create a basic smoothie, but variations are endless. Strained yogurt is also the base of the traditional Indian beverage lassi, which combines plain Greek-style yogurt with milk and a sweetener, as well as such flavorful additions as cardamon and mango pulp.

Sauces and Dips

• Thick, drained yogurt is a traditional sauce ingredient for meat dishes in Middle Eastern cooking. A classic sauce that is on the lighter side involves blending yogurt with cucumbers, lemons and mint. This sauce, known as tzatziki, pairs well with shish kabob and other grilled meat dishes. It also works well as a dip for pita bread and fresh vegetables and as a spread in the traditional Greek gyro sandwich. For heartier fare, use the drippings created after cooking lamb or beef in a red wine-herb liquid. Combine the strained drippings with Greek-style yogurt at a proportion of about 4 parts cooking liquid to 3 parts yogurt.

Topping

• Plain strained yogurt can be used much as you would sour cream, allowing you to save some fat and calories along the way. Top baked potatoes, nachos, chili and potato pancakes with the yogurt after you've drained and stirred it. Spices and minced herbs mixed into the yogurt further add to the flavor -- chives for baked potatoes, cilantro for nachos, red pepper flakes and chili pepper for chili, and thyme or scallions for potato pancakes.

Sweet Treats

• The thickness of strained yogurt makes it especially satisfying as a dessert parfait mixed with fresh or cooked fruits and toasted nuts. It also comes to the rescue as a heart-healthy alternative to heavy cream and egg yolks in a cream brulee-style dessert. Mix yogurt and fresh fruit with sugar to taste and set it in heat-proof bowls before setting it under the broiler or a kitchen torch until it develops a brown crust. Plain or fruity strained yogurt also lightens up a traditional cheesecake when you substitute it for sour cream.