Fun with Chobani: How to Spice Up Your Yogurt

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Our survey to find out who “The Real BC Girl” was let us in on a statistic we already knew – we REALLY like Chobani Greek Yogurt.   So how about try some of these delicious recipes to spice up your afternoon treat!
 
PEANUT BUTTER AND BANANA PARFAIT

 

INGREDIENTS
- 1 cup chopped banana
- ½ cup granola
- 1-2 tbsp peanut butter
- 1 cup Vanilla Chobani Greek Yogurt
- Optional: ¼ cup chocolate chips
 
PREPARATION
Combine all ingredients well in a bowl. Enjoy!
 
 
BANANA FROCHO POP

 

INGREDIENTS
- 1 cup chopped banana
- 1 cup Vanilla Chobani Greek Yogurt
- 1 tsp lemon juice
- 3-5 tbsp honey, depending on sweetness preferred
 
PREPARATION
1. Puree fruit, Chobani, lemon juice, and honey in a food processor until smooth.
2. Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Insert the sticks and freeze until completely firm, about 6 hours.
3. Dip the molds briefly in hot water before unmolding.
4. If you don’t have molds, a small paper cup with plastic wrap over the top and a popsicle stick in center will work too.
 
NUTRITION INFORMATION (per serving):
Calories 92, Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0g, Sodium 17 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 16 g, Protein 4 g
 

PEANUT BUTTER SMOOTHIE

 

INGREDIENTS
- 1 cup (8oz) Vanilla Chobani Greek Yogurt
- 1 frozen banana
- 2 tbsp smooth peanut butter
 
PREPARATION
Place all ingredients in blender and blend until smooth.
 
NUTRITION INFORMATION (per serving):
Calories 453, Fat 17 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 0 g, Sodium 248 mg, Carbohydrate 51 g, Fiber 5 g, Sugar 35 g, Protein 31 g
 

CHOatmeal

 

INGREDIENTS
- 1 cup steel-cut oats
- 1/4 cup, plus 2 tbsp Plain Chobani Greek Yogurt
- 1/2 cup fresh or dried fruit
- 1/2 cup chopped nuts
- Maple syrup or brown sugar optional
 
PREPARATION
1. Combine oats, Chobani, and 2 cups water in a bowl.  Cover tightly and soak overnight at room temperature.
2. Place soaked oats and any remaining liquid in pot over medium heat. 
3. Add ½ cup water and cook, stirring regularly, for 7 to 10 minutes.  If necessary, add up to ½ cup additional water until desired consistency. 
4. Divide among bowls and add fruit, nuts, remaining Chobani, and optional sweetener.
 
NUTRITION INFORMATION (per serving):
Calories 236, Fat 11 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 43 mg, Carbohydrate 29 g, Fiber 5 g, Sugar 9 g, Protein 7 g
 

NUTELLA GREEK YOGURT DIP

 

INGREDIENTS
-1/2 cup vanilla Greek yogurt (I used Chobani)
-2 tbsp Nutella
-1/4 tbsp cinnamon
 
PREPARATION
Combine all ingredients well in a bowl. Serve with fruit slices such as apples, bananas, strawberries, etc.
 

YOGURT COVERED BLUEBERRIES

INGREDIENTS        
- Blueberries
- Any flavor Chobani
 
PREPARATION
Take a toothpick and poke it into the top of the blueberry.  Dip blueberry into yogurt to cover.  Use a second toothpick to push yogurt covered blueberry onto a cookie sheet. Freeze until firm and enjoy.
 
Picture Sources:
http://www.chobanikitchen.com/
http://www.purplecarrotkc.com/2011/03/ceramic-knifes-chobani-breakfast.html
http://www.chewonthisorthat.com/?p=1465

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About The Author

Bridgid O'Brien is a senior at Boston College studying psychology. She has been a member of the Boston College Irish Dance Team for the past three years and has been Irish Dancing for fourteen years. She works as a fifth grade teacher's aide in one of the urban Boston middle schools and interned this summer at Massachusetts General Hospital working with children with autism and Asperger's disorder. Bridgid loves working with children and plans to continue onto graduate school for clinical psychology. Bridgid is excited for the year ahead and so excited for what the future holds!

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