Foodie Friday: Chobani Yogurt

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Have you ever been obsessed with a food?

Thought about it when it’s not around?
Treated yourself to it three times in one day?
Well, here I am: obsessed. I’m not sure there is another way to describe my relationship with Chobani Yogurt.
It’s so creamy, smooth, thick, and delightful! It’s so awesome that, yes, it deserves its own Foodie Friday post.

It can be breakfast, a hearty snack, or dessert. My absolute favorite is the Peach 0% Greek Yogurt. But I’ve become accustomed to enjoying the Plain 0% Greek, as well. I eat it on its own quite often, but it’s also good with a drizzle of honey and nuts. I’m excited to see that I may soon be able to find Black Cherry and Lemon in the 0% Greek (thanks, Chobani website!)
Dale and I recently made the most perfect chicken noodle soup with the plain yogurt subbing in for heavy cream. Such a sub may not be Paula Dean approved, but it was delicious.
I swear, I’m not getting paid for raving about Chobani. It’s just that good. Plus, I’ve been eating it so often that I haven’t really had time to try out any recipes to share with you. : )
Have you tried Chobani? Are you obsessed, as well?

 

 

4 Responses

  1. Brant

    February 4, 2011 4:50 pm

    Funny, I recently became obsessed with Greek Yogurt as well! Not Chobani though, although I did try it the other day… good… but for me, not nearly as good as the first brand I tried (and am obsessed with), Fage (Fay-uh). It’s the one with the fruit stuff separated into it’s own little cup on the side. Amazing stuff. Not nonfat, but about the same in total calories. If you haven’t tried it, give it a whirl!

    Reply
  2. Erin

    February 4, 2011 5:45 pm

    WE LOVE CHOBANI! I make a trip to Costco once a week to get some! It makes me unbelievably happy to find food that I love AND that is good for you!

    Reply
  3. Nisha

    February 4, 2011 6:45 pm

    We are addicted to Nancy’s low fat yogurt. I haven’t tried chobani, but I suppose now I should! I find yogurt works really well in place of cream too – especially when you need something to thicken up a gravy. Just have to be careful not to cook it so much it curdles! I use it instead of buttermilk in recipes also – just stir up the yogurt and dilute it with water until it becomes the pourable consistency of buttermilk and substitute 1:1 for the specified volume of buttermilk.

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  4. Emily

    February 5, 2011 9:43 am

    Thanks for the shout out! We tweeted your obsession (@Chobani). If you have to be obsessed with something, let it be CHO, right?! 🙂

    Emily, Chobani Greek Yogurt

    Reply

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