It’s no secret that I am a fan of greek yogurt. I like the slight tang that it offers and the thicker consistency. Even my cat, Leopold enjoys it!
When I received a lovely package from Chobani as part of their #MadeWithChobani campaign, we were so excited!
Leopold inspecting the Chobani
We’ve already set to work putting the greek yogurt to use in many ways.
Replacing Sour Cream or Mayonnaise
Using Greek Yogurt is a great way to make a dish healthier while still keeping the tang of sour cream or mayonnaise. Some ways that I’ve used greek yogurt to replace those ingredients are:
Healthier Spinach Artichoke Dip
Pesto Chicken Salad Sandwich
Adding Creaminess to Sauces and Soups
Sometimes you need just a little more creaminess in a dish but you don’t want the added fat. I often add some Greek yogurt to my dishes to help emulsify sauces or thicken broths. Recently I boiled some pasta, added some Indian Vindaloo sauce, mixed it with Chobani Greek Yogurt and Voila!.
VIndaloo Yogurt Pasta
Pesto + Greek Yogurt
White Chicken Chili
Yogurts are a good dairy-alternative in baked goods as well, especially breads and muffins.
Black Tea Banana Bread
As the Star
And of course, who couldn’t love an amazing yogurt dip to cool a hot dish or a frozen yogurt?
Strawberry Frozen Yogurt
Sweet Potato Quinoa Cakes with Tzatziki
Other uses for Greek Yogurt
Check out Chobani’s recipe section for more inspiring recipes using greek yogurt!
Product provided for review. All notes & opinions are my own.
For this month’s Secret Recipe Club I was assigned Shirley from Enriching Your Kid, who is a clinical psychologist-slash-homemaker that chronicles her family recipes and cooking experiences through her blog. There were a few recipes I was thinking about making, especially Mint Chutney, Dal Lentils, and Chole Chana Masala. I had been itching to bake something so I zoomed in on pineapple jam. I was thinking about all the ways I could use the pineapple jam: pineapple cookies, swirled into banana bread, plain on toast, and pineapple cakes.
The Mid-Autumn Moon Festival was in the month of October so I already had Asian sweets on my mind. Pineapple cakes (sometimes called pineapple tarts) are all over Asia and each region has its own special format. The Taiwanese version is named s Fènglísū (鳳梨酥).
I really enjoy eating pineapple cakes, but the store-bought kind tend to be dry and the filling lacking in flavor. making your own pineapple filling allows you to control the texture, spices, and sweetness. I switched out the cardamom in the recipe for ginger and cut down the sugar, cooking it down until it was nice and thick.
The dough for these tarts comes together quickly and is ridiculously easy. There are only 3 ingredients: sweetened condensed milk, flour, and egg yolk. I busted out my wooden mooncake molds that I picked up in Chicago’s Chinatown years ago and brushed them with an egg wash mixture before filling.
Freshly baked cakes
Eaten warm, the dough is thick, buttery with a nice tender crumb. The filling is the perfect consistency that doesn’t ooze out when you bite into it but is soft enough to mix with the dough in each bite.
I’ve been wanting to make this pasta ever since I saw it appear on Woks of Life in May. Unfortunately (or fortunately?) a pair of doves made a nest in our Thai basil plants so we couldn’t kick them out and harvest it. When I was able to get to the Asian supermarket in the suburbs, I went ahead and doubled the pesto recipe. Stored it in a jar, I’ve been using it in sandwiches, chicken salad, and even pizza.
Do yourself a favor and make this Thai Basil Pesto pasta, stat! If you can’t find Thai basil you can sub in regular basil or even cilantro.
Dove & Basil
Pesto & Pea Chicken Salad
Pesto Chicken Salad Sandwich