My health foodie friend introduced me to this wonderment a few years ago, but it took me a while, probably based on laziness, to adopt it to my regular grocery list. Greek yogurt is very high in protein, quite low in saturated fat, and comes in a myriad of flavors (besides the average, eg. dill, pomegranate, honey) and can be made from cow, goat or other milk sources. I use the 0% as a substitute for sour cream, and the sweeter versions are a lot like creme fraiche. My best votes so far are Fage and Greek Gods (2 g fiber, too), both of which can be found at my local grocery stores. I've been really adventurous and added it as a topping to my butternut curry butternut squash soup and my GF chocolate cake.
Some food reading for thought:
greek yogurt vs. regular yogurt
article about the creators of Greek God
