I really like nuts and granola on yogurt and Greek yogurt, but I can’t tell the difference so take my words with a grain of salt.

It's just thicker, and tastes richer due to the higher fat content.

An application I don't think I've seen mentioned yet is using it for cream sauces. This is primarily relevant if heavy cream isn't for you for some reason, though, or you have Greek yogurt around but not cream.

You can also spread it on crepes and the like in place of quark/white cheese--pair with jam and it'll be amazing. I'm admittedly thinking of blintz wrappers rather than super thin crepes, but it would probably work well with crepes too--just use less of it, in theory, since they're a bit thinner, and eat them with a fork.

~Z

It's also used for salad dressings.

Though I prefer using it as an ingredient in sauces and marinades.