Category Archives: Yogurt

Peanut Butter Banana Chobani Mini Muffins. I’m channeling Elvis!

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I’m all about peanut butter and bananas.  I think I channel Elvis on some weird level.  But hey, the combination in undeniably good.  Creamy or crunchy and the sweetness of the banana… I’m swooning.

Today, I wanted to make my family a protein-packed after-school snack with my favorite – CHOBANI!  Not junk food… just tasty food in compact form.  :)

Ingredients:

1/2 cup of sugar
1/2 cup of butter or buttery substitute
2 eggs
1 cup of All Purpose Flour (King Arthur’s)
1 cup of Whole Wheat Flour (King Arthur’s)
1/2 teaspoon salt
1 teaspoon baking soda
3 ripe bananas
1 teaspoon vanilla extract
1/2 cup of vanilla Chobani yogurt
1/4 cup of peanut butter

Directions:

Preheat the oven to 350 and spray baking spray into your mini muffin pans.

Cream together in your stand mixer the butter and sugar.  Beat for 3 minutes.  Then add the eggs.  Scrape down the side of the bowl.  Then add the flours, salt and soda.  Then blend in the bananas, vanilla and Chobani.  Mix until incorporated.  Then add the peanut butter.  Blend until incorporated.

Scoop about 3/4 of the batter into each well.  Bake for 18 minutes or until golden.  Remove and let cool.

 

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Red & Green Christmas Chobani.

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Take one single serving of vanilla or plain Chobani.  Divide it in half placing each in a separate bowl.  Add either strawberries or raspberries (handful) into the one bowl.  Using a hand immersion blender, blend it until all of the berries are blended.  Then add kiwi (I used two) to the other bowl and repeat with the hand immersion blender.  Layer in a cute bowl and top with extra fruit of nuts (I used sliced kiwi and chopped pistachios).  Chill until serving.  Kids love it and it won’t blow all of your gym efforts!

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Green Ginger Smoothie.

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This is truly one of the best smoothies I’ve ever had – and I’ve had a lot of smoothies!  Sunday night my husband wanted to finally try out our new Vitamix machine and we had a late lunch so, the smoothie sounded light and delicious.  It was and I recreated it today for my girls and again, the lovefest continued!


Ingredients:

1 cup of orange juice
1 green apple, skin on yet cored
1 large handful of organic baby spinach (about 1 heaping cup of the leaves)
1/2 of a pineapple, peeled but not cored if using a Vitamix (if using a blender then core it)
1-2 inch piece of fresh ginger, peeled
1 scoop of protein powder (vanilla)
1/4 cup of vanilla Chobani yogurt
8 ice cubes

Directions:

Place all of the ingredients into your Vitamix or blender and blend on the smoothie setting.  Pour into glasses and enjoy!  The ginger puts this one over the top!  Fresh and ginger is so good for your stomach.  Vitamin and protein packed.  And, I swear, your kids won’t even suspect that there’s spinach in there!

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Lemon Chobani Pound Cake.

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This is a recipe from Ina Garten that I tweaked to make a bit healthier… well as healthy as you can get for pound cake.  Ha!  I made this with my best friend Leslie this afternoon, who has graciously opened her kitchen to me to cook in this week while the final phase of renovations happens in my own kitchen.  We should’ve talked and laughed less and paid more attention to the recipe but it came out great and tastes like lemony heaven.


Ingredients:

Baking spray
1/4 cup of turbinado sugar
3 cups of sifted cake flour
1 teaspoon salt
1 stick of butter (or Smart Balance)
1/4 cup of Chobani lemon or vanilla Greek yogurt
2 cups of sugar
6 eggs, room temperature
2 teaspoons vanilla extract
Zest from one lemon
1 cup of heavy cream

Directions:

DO NOT preheat the oven.  Place the baking rack in the middle of the oven.  Spray your bundt cake pan or loaf pans and sprinkle with turbinado sugar.  Sprinkle it as a nice layer on your pan.

Combine sifted flour and salt.  Sift this mixture 3 times.

In your stand mixer fitted with the paddle attachment, beat the butter and sugar.  This should be mixed for about 4-5 minutes.  Then add one egg at a time, mixing before the next addition.  Add Chobani, vanilla extract and zest.  Blend this well.  Then alternate adding the flour to the butter mixture with the cream.  Pour the batter into the prepared pan.  Turn the oven on to 350 degrees and bake for 50-60 minutes or until a toothpick inserted comes out clean.  Let the cake cool completely before removing from the pan.  Slice and top with whipped cream, fruit or ganache.

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Healthier Double Chocolate Chobani Brownies.

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I’m unsure of the original origin of this recipe.  I received it from a friend about 4 years ago. I’ve morphed it into my own over time but I’m not the recipe creator on this one.

I’m not a huge brownie fan but my kids love them.   These are a bit healthier than traditional brownies, which I’m all over.  I use Wilbur Chocolate cocoa (it’s a local chocolate company that we love).  Always use the best ingredients that you can to make the recipe the best it can be.  You also can control the toppings or not use any to make them even healthier.  My daughters always sneak something on top of them tho.  Okay so without further adieu….

Ingredients:

3/4 cup of sugar
1/3 cup light butter (or butter spread – I used Smart Balance butter)
1 teaspoon of vanilla extract
1 egg
1/3 cup of al-purpose flour (I used King Arthur’s)
1/3 cup of cocoa powder (I used Wilbur Chocolate)
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/3 cup of vanilla Chobani Greek yogurt
1/4 cup of dark chocolate chips into the batter
Optional toppings:  M&M’s, white chocolate chips, dark or milk chocolate chips, nuts, pretzel pieces, sprinkles

Directions: 

Preheat the oven to 350 degrees and spray your 9×9 baking pan with baking spray.  Set aside.  

In your stand mixer beat  your sugar and butter until light and fluffy.  Then add the egg and extract.

Then in a dry mixing bowl whisk the flour, cocoa powder, cinnamon and baking powder.  Add to the butter mixture.  Blend to combine.  Then add the Chobani.  Mix until incorporated.  Add chocolate chips if using them and stir by hand.  Pour into your prepared pan.  At this point, if you wish to add additional toppings, do that here.  Then bake for 16-18 minute or until it starts to pull away from edges of the pan and firms up.  Undercooking yields a very moist brownie.  Let cool and then slice and serve.

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Cake batter yogurt. Celebrating Chobani’s Birthday!

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Chobani is hand’s down one of the BEST companies & I’ve been blessed to have them be such an incredible supporter of my blog/website.  Today they celebrate 5 years and to help I whipped up a cake batter themed yogurt that can be frozen as well, to help ring in this 5th birthday!  I was thrilled to use my little glass Chobani bowls and it was so appropriate to serve at their party.

Ingredients:

1 cup of vanilla Chobani yogurt
1/2 cup of vanilla almond milk
1/2 scoop of vanilla protein powder
1 banana
6 tablespoons of Funfetti cake batter mix (dry)
Sprinkles (optional topping)

Directions:

Into your blender or Vitamix, add all of the ingredients and blend until creamy.  Place in individual bowls and refrigerate for 1 hour or freeze for a nice frozen treat.  Top with sprinkles and enjoy!

 

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