Chobani Greek Yogurt Recipes

By Fabiana Santana

cups-pyramid-with-newChobani has been the go-to for Greek yogurt ever since it came on the market. Fun flavors like caramel with pineapple chunks and mint dark chocolate chip make it a hit with adults and kids. Founder Hamdi Ulukaya, who is actually Turkish, saw a hole in the yogurt market in the States after tasting what he says was a product that was too thin and way too sweet. Greek yogurt has a higher protein content than traditional yogurt, making it a healthier and more satisfying choice. Also, it has a creamier texture and  little to no fat, so, it can actually feel like an indulgence. The mix-ins are all natural, too.

Even though Chobani is the top seller in the Greek yogurt category, Ulukaya wants to change things up for the brand.  The company is debuting its first-ever Super Bowl commercial on February 2 starring a very hungry bear.  The 60-second ad, called “Ransacked,” makes it clear that even wild animals prefer an all-natural snack. “Cup of yogurt won’t change the world,” the voice over says. “But how we make it, might.” The tagline is “How matters.”

But don’t think of Chobani as yogurt alone, its texture and flavor make it the perfect ingredient in dips, sauces, marinades and even desserts. Mix it with flour and baking soda for the perfect pot pie crust and in place of heavy cream, you’ve got the perfect low-cal pasta sauce.  From sweet to savory, it’s still your go-to, but this time it’s taking over the kitchen.

Mango & Avocado Dip

1 tsp Mango
1 tbsp Avocado
1 tbsp diced Jalapenos
1 tsp Extra Virgin Olive Oil
1 pinch sea salt
1 tsp chopped fresh cilantro
1 spritz lime juice

Mix and mash all ingredients in a bowl. Serve with blue corn tortilla chips.

Turkish Red Lentil soup
Yield 10 12oz servings

6 cups red lentils
2 cups chopped carrots
2 cups chopped onion
3 tbsp kosher salt
1 tsp Aleppo pepper
1 1/2 gallon of water
2 cups unsalted butter

Place lentils in a strainer and rinse under cold water. Reserve 1/4 cup of butter and 1/2 tsp of Aleppo pepper for garnish. Place all other ingredients in a large pot and bring to a boil. Reduce heat and simmer for 25 minutes. Use an immersion blender to blend until smooth. Cool down soup in an ice bath, then refrigerate. Reheat before serving. Blend with stick blender after reheating to eliminate lumps and smooth out soup. For the garnish: Melt 1/4 cup of butter in a small sauce pan until it foams. Add 1/2 tsp Aleppo pepper and remove from heat. Drizzle 1/2 tsp of warm Aleppo pepper butter on top of soup before serving.

Coconut_Milk_Rice_Pudding-3Hamdi’s Rice Pudding
Yield six 4 ounce servings

3/4 cup Arborio rice, rinced
1 1/2 cups water
1 cup organic cane sugar
1/4 tsp cinnamon
1 vanilla bean pod
3 cups whole milk
1/2 cup heavy cream
1/3 cup cornstarch
1 pinch kosher salt
1/4 tsp vanilla extract
1 tbsp seasonal preserves
2 tsp pistachios
2 tsp pomegranate seeds

In a medium saucepan, cook Arborio rice in 1 1/2 cups water uncovered over medium-high heat for about 15 minutes. There should be little or no water left in the pot once the rice is cooked. Add 2 3/4 cups of milk, cream, sugar, vanilla extract, cinnamon and salt. Split the vanilla bean pod in half lengthwise and scrape the vanilla seeds that are in the interior; add the bean pod and the seeds to the pot with the milk, and whisk. Mix the cornstarch with the remaining 1/4 cup milk and whisk into the rice. Bring to a boil over a medium-high flame and boil for 1 minute. Cool rice pudding over an ice bath. Refrigerate for 3-4 hours before serving. To serve: portion 4 oz of rice pudding into bowl. Top with 1 tbsp of seasonal preserves, 2 tsp of pistachios and 2 tsp pomegranate seeds.