Ever since I discovered Greek Yogurt a year back, I have been using it extensively in my cooking and in daily diet. Until then I was forced to go with either whole milk or 2% fat free yogurt since the fat free types had ingredients which worried me. I personally am of the opinion that better whole fat than fat free with artificial ingredients. Since we have no idea of the long term effects, I am better off knowing what I have to do with whole fat - yes - exercise! Which on hindsight doesn't seem to be such a bad thing. So with this Greek styled Yogurt though is fat free, at least does not have scary stuff in the ingredients list. It has only live cultures which is what Indian Yogurt is anyways all about. So its like having best of both the worlds :) Though I am not against using fats for my baking, sometimes when it does not warrants the use, or if it can be made with less fat, I opt for that. Like in this cake recipe.

Agreed, that the strawberries looked awesome and luscious at the Farmer's market, but I still think my better half went overboard. He got this HUGE basket and I am forced to look for ways to use them. My Strawberry jam that I made just 2 weeks back is still unfinished and making it again did not sound that great to me. While going through the bookmarks folder in my browser, I came across this recipe from Gourmet.Com. They had used raspberries and I considered switching the berries.  I also reduced the fat from the original recipe and made minor changes to make this a guilt free dessert. It missed neither that butter I partly skipped nor the rich buttermilk including the egg. The texture was slightly fluffy and moist. It was not overly sweet - the type we like. I also added cane sugar to top it which added to the look of the cake. Make sure not to over mix the batter.