These blueberry muffins have extra tang and depth of flavor (not to mention protein!) thanks to the Greek yogurt inside. For this batch, I used coconut palm sugar instead of regular granular sugar. This does result in a less sweet muffin (which I prefer.) If, however, you like your muffins on the sweeter side, go for regular granulated sugar. For this recipe, I used blended plain, 4% Greek Yogurt from Chobani, but next time I make these bad boys, I’m going to try Chobani’s lemon flavor yogurt for a little added lemon zing. Last but not least, if you are not keen on coconut oil (or you don’t have it around) regular vegetable oil can be substituted.
Yummy as a light breakfast or as a little pick-me-up snack, this simple fruit bowl has been a favorite of mine this summer. Try it out!
Swap these 1st four ingredients out as desired to include your favorite fruits. Apples, raspberries, peaches, strawberries…whatever is fresh and in season.
- 1 chopped nectarine (pit removed, of course!)
- 1/2 mango chopped
- 1 handful grapes
- 1 handful blueberries
- dollop of greek yogurt
- 1/4 cup of shelled walnuts
- 3 Medjool dates, pitted and coarsely chopped
You will also need:
- A Magic Bullet Blender or a food processor
For Topping, Place your walnuts in your food processor and pulse about 3-4 times (quick pulses – you just want to get them started.) Then, add your coarsely chopped dates and continue pulsing until they are well combined and the mixture resembles a finely ground granola or crumb topping. I use my Magic Bullet Blender because it is good for processing small batches of ingredients like these. If you don’t have a Magic Bullet Blender and you don’t feel like using a food processor either, you could just chop these by hand, but I find the consistency is much more yummy when they are pulsed together in a food processor. This will make more topping than what you need for a single serving. Simply save the rest in an airtight container in your fridge and sprinkle on your yogurt and fruit as desired.
As for the rest, it’s pretty self explanatory. Assemble your chopped fruit in a small bowl, add a spoonful of yogurt (I like vanilla) and then sprinkle on the date/walnut crumble. Enjoy!
Thus far, all the recipes I have posted are tried and true family favorites. In fact, that’s what I intend to post most often! However, today I thought it would be fun to try a new recipe and post how our family liked it – a “test kitchen,” if you will. So here goes!
I had a big container of Chobani Vanilla Greek Yogurt in the fridge that I needed to use up, so I decided to try the Yogurt Pancake recipe printed on the side of the label. The recipe reads as follows:
- 1 1/2 cups Vanilla Chobani Greek Yogurt
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3/4 cup milk
Combine dry ingredients. Whisk wet ingredients, pour into dry mixture, and stir until just combined. Over medium-high heat, scoop 1/4 cup batter onto skillet per pancake. Flip when bubbles appear. Cook until golden brown.
What we thought…
I am a big fan of Chobani yogurts and I was eager to try this recipe out. The kids enjoyed them and ate all that was on their plate, even my non-pancake eater. I thought the texture of these was very interesting. Much like the greek yogurt inside them, these pancakes have a creamy texture that is a little different from ordinary pancakes. My only advice would be to make sure they are well done on the skillet to ensure that the resulting texture doesn’t end up being gummy. I think these were quite tasty with just a light dab of butter and fresh fruit on top. I would not add a lot of syrup to these, again because of the risk of them becoming gummy.
Next time I make these, I think I will make mini pancakes and stack them with sliced berries and pineapple.
All in all, I’d say this recipe is worth a try – I’ll be making them again!