Have you ever made frozen Greek Yogurt? I hadn't until I made this recipe, and I can't believe how easy and delicious it is! After making this batch I'll definitely be adding this to my dinner party repertoire. So so easy and so so good! And that's always a wining combo in my book!
I made use of the fresh, in season blueberries beginning to pop up at my local farmer's market and looked to the flavors and textures in Blueberry Cheesecake, one of our favorite summer desserts. This frozen Chobani Greek Yogurt recipe packs all the best parts of cheesecake but with a lightened-up twist making it perfect for hot summer evenings on the back porch. Catch the recipe after the jump below.
This recipe is so simple and easy to make, yet the layers of flavors and textures suggest anything but. I started testing this recipe about two weeks ago and since then I've made the dessert five times, and it's now requested that I make this at our family beach vacation next month. Big hit. Minimal effort. Did I win you over yet? Well, how about the fact that this treat is made with Chobani Greek Yogurt making it high in protein and low in fat? I've even started enjoying this for breakfast, totally guilt free.
To create this recipe I looked to two of my favorite summer desserts: Strawberry Shortcake and Strawberry Pretzel Salad. If you've never heard of Strawberry Pretzel Salad, first things first it's not a typical "salad." It's one of those gelatin "salads" that conjures up images of 1950s housewives. But there's just something about the salty, crunchy pretzels, paired with the tart strawberry jello and cool whip that can't be beat. Well, until this recipe!
For this healthier version I skipped the jello, instead making a delicious fresh strawberry sauce. I opted for high protein Chobani Greek Yogurt blended with a small amount of cream cheese and cool whip instead of the heavier original version. The result is a light, creamy layered dessert reminiscent of cheesecake with subtle tang from the yogurt and the fluffiness of cool whip. The buttery sugar coated pretzels got to stay, because yum.
Ingredients: (Yeilds 8-12 servings)
3 cups crushed pretzel rods (salted)
3 TBSP Demerara sugar
1/2 stick butter (melted)
4 TBSP cream cheese
1/2 cup brown sugar
16 oz Chobani Whole Milk Vanilla Greek Yogurt (Or Non-Fat)
6 oz Whipped Topping
1 pint strawberries
1/2 tsp vanilla
Preheat oven to 350
Line a 9" x 13" baking pan with foil
Add crushed pretzels, melted butter, and 2 TBSP of Demerara sugar to pan, stir mixture then spread evenly.
Bake for 8-10 minutes and set aside to cool.
In a saucepan heat over medium heat: hulled and halved strawberries, 1 TBSP Demerara sugar and 1/2 tsp vanilla until mixtures reaches a gentle boil. Reduce heat to low, stirring frequently until mixture is a reduced syrup. Remove from heat. Allow to cool.
In a stand mixer blend Chobani Greek Yogurt, cream cheese, brown sugar, and whipped topping until evenly combined.
Layer ingredients as desired in small glasses for individual parfaits! Serving a large crowd? Skip the parfaits and create a layered dessert ideal for party serving. Simply layer the yogurt mixture onto the pretzel lined pan and top with the homemade strawberry syrup!
Best served chilled. Please note, if not serving within 2 hours of making, you may prefer to set the pretzels aside and combine only when ready to serve to maintain that perfect crunch.
Love the glasses? You can shop our custom designed, exclusive glassware right here!
In early May, when everything is crisp, fresh and bursting with colorful blooms, one of my favorite ways to indulge in this sweet and vibrant bounty is with a shared spring bitters salad. This recipe really takes advantage of the local herbs and greenery that's all around you (or at least making an appearance at your local grocery stores) while providing not only a deliciously fresh and crisp salad, but a digestively supportive light meal to boot! Early spring bitters - such as Dandelion Greens in this case - are slightly bitter and jam packed with good minerals and nutrients. We are often not accustomed to eating bitter foods today (alas!), however not long ago, this was the whole reason people would eat a salad before meals! Salads used to be made of wild bitter greens, freshly picked from the garden and lazily tossed in a bowl, topped with some fresh veggies and a bit of vinegar. Bitter foods are magic -and once you've ventured back to your salad roots with this recipe, you'll soon see why.
Just a subtle bitter taste/sensation on your tongue sends a direct message to your stomach and pancreas to start producing digestive enzymes - the essential components of your digestive system to help break down your food from big pieces (macro-nutrients) into little, more digestible pieces (micro-nutrients). This is why we traditionally would eat a small bitter salad before meals, to help stimulate the production of digestive enzymes so that we could more efficiently break down our meals shortly thereafter. Fast forward several decades, and most bitter foods have been removed completely from the American diet (save coffee, beer and chocolate - the essential modern day "bitter" foods). Yet bitters are some of my favorite types of foods to consume in light, fresh salads because they're so springy and easy to find and make the most delicious additions to these early spring salads! Top with a lightly sweetened apple cider vinegar based salad dressing and you've got a super nutrient dense, delicious, seasonally fresh and detoxifying salad - perfect to share on a breezy spring day.
1 cup fresh dandelion leaves (available at your local grocery store, or right from your backyard), coarsely chopped
1/2 head red romain lettuce, coarsely chopped
10 sprigs fresh parsley, coarsely chopped
1 fennel bulb, thinly sliced
Add all greens + parsley to a large bowl and top with thinly sliced fennel pieces and shelled pistachios to taste. Serves 4.
Apple Cider Vinegar Dressing:
1/4 cup Flaming Elixir (shown above and available exclusively here) or Braggs Apple Cider Vinegar
1/4 cup olive oil
1 tbsp raw honey (or more to taste)
1/2 tsp oregano
1/2 tsp garlic powder
Mix all ingredients in a small jar and shake well (as often as needed) to mix in the honey. Serve lightly atop your bitters salad for a hint of added sweetness and to stimulate your digestive fire! Keep refrigerated for up to 1 week.
Looking for more ways to eat fresh and seasonally? Check out the Garden to Table series here and follow along on Pinterest!
It's pretty simple, festive foods are part of what makes holidays special. There are some holidays, like Thanksgiving that exude sophistication and nostalgic comfort. And then there are holidays like St. Patrick's Day... which let's just say, can go a bit in the other direction.
Here I've rounded up my favorite festively green foods for every time of the day that go beyond food coloring and gimmicky tricks to impress grown-up tastes buds-- and make your table look great in the process.
Start the Day with This: Mini Spinach Asparagus and Mushroom Leek Quiche via Lauren Conrad
Bring This to Work to Share: Matcha Coconut Butter Cups via Molly Yeh for Food & Wine
Fight the Afternoon Drag with This: Ginger Banana Green Smoothie via Fooduzzi
Detoxify with This: Emerald Kale Salad via Feasting At Home
Cook This for Dinner: Green Goddess Zucchini Pasta with Fried Halloumi via Half Baked Harvest
Bring This Party Perfect Appetizer: Avocado Egg Rolls via Damn Delicious
Dip Into This: Cheesy Brussel Sprout Dip via Baked In
Drink This: Cucumber Infused Gin & Tonic via Jojotastic
Happy St. Patrick's Day!
Get these seasonal ideas and more on the Suite One Studio, Feeling Festive Pinterest Board!
Before I even begin, clever post title shout out goes to Suite One Studio team member, Lauren. If ever a clever phrase is needed, she's your girl. Now what this post has to do with a 2005 film starring Robert Downey Jr. and Val Kilmer? Well that's 100% nothing. Full disclosure to those of you who were hopeful. Instead this post is about Valentine's Day, Andy Warhol and Pop Art inspired cookies. All things that I quite frankly am way more interested in.
The best part about this DIY is that it's any skill level. You can opt for pre made cookie dough if you're in a pinch for time, or you can use any sugar or shortbread cookies recipe out there to create your base. You'll need this lip cookie cutter, food coloring, black icing pen, and frosting (again either store-bought or your favorite homemade recipe).
Continue reading for step by step instructions!