Late-Breaking: Featured (Guest) Blogger Tackles 52 Ways to Use Greek Yogurt!
I am standing up, and declaring my love for Greek yogurt! Seriously, how can you resist the little cups of happiness found in 2% Pineapple, 0% Pomegranate, or any of the other flavors for that matter?
For so long I enjoyed regular yogurt, until I found out that my favorite flavors contained high fructose corn syrup. It was time to make some changes, but I still needed to enjoy yogurt somehow. Then I discovered Greek yogurt, and how amazing it is in sweet and savory dishes. I have not had sour cream in so long and actually do not miss it!
Almost a year ago I created my blog: Cafe Terra, and about six months ago I decided to do something fun and challenging- that’s where “52 Ways to use Greek Yogurt” evolved. Today I’m sharing ways #12 and #13.
Who doesn’t love warm, moist cinnamon rolls? Or how about a slice of cranberry orange bread? They are the perfect way to start a day, and are always complimented with some yummy, delicious Chobani!
[For more delicious recipes from Terra, and your chance to win a whole case of CHO, head over to her corner of the blogosphere here!]
#12. Cranberry Orange Bread
(makes 1 large loaf / 4 mini loaves)
2 C all purpose flour
1 C sugar
½ tsp salt
¼ tsp baking powder
1 tsp baking soda
2/3 C canola oil
¾- 1 C Plain 0% Chobani Greek yogurt
6 Tbsp unsalted butter, melted and cooled (optional) (Could add more Chobani!)
1 C orange juice
1 ½ C fresh or frozen cranberries
½ C walnuts (optional)
Zest of 1 large orange (reserve some to sprinkle on top, before baking)
Glaze
½ C powdered sugar
3 Tbsp orange juice
1. Preheat oven to 350. Grease a large loaf pan, or four mini loaf pans with butter, or oil. Mix together in large mixing bowl sugar, oil, Greek yogurt, melted butter, and orange juice.
2. Next, in separate bowl mix flour, salt, baking powder, and baking soda.
3. Slowly mix in dry ingredients in with the wet ingredients. Then, mix in walnuts, cranberries, and orange zest.
4. Place bread dough in pan. Bake for 25-30 minutes or depending on oven for mini loaves. Bake for 45-50 minutes depending on oven for large loaf pan.
5. Let cool on wire rack. You can pour glaze over bread while still in pan, or after you have removed it from pan.
#13. Lemony Delicious Vanilla Cinnamon Rolls
(makes about 16 rolls)
Dough:
1 envelope of dry active yeast
¼ C warm water
2 Tbsp sugar
1 C milk/almond milk
¾ C Greek yogurt, or two 6oz cups Vanilla 0% Chobani Greek yogurt
¼ C unsalted butter melted
½ tsp salt
4 ½ C of flour
1 Tbsp cinnamon
Filling:
½ cup unsalted butter softened
6 oz cup of Vanilla 0% Chobani Greek yogurt
1 cup brown sugar
3 Tbsp cinnamon
1-2 tsp nutmeg
Glaze:
6 oz cup of Lemon 0% Chobani Greek yogurt
½ – 1 C confectioner sugar
2 Tbsp milk/almond milk
1.First, take ¼ cup of lukewarm water (100-110 degrees F,) mix in dry yeast, and sugar, mix around and let site for about five minutes. Next, melt butter and sit aside to cool. Then, in large mixing bowl, place flour in first, then mix in salt, yeast, and water mixture. Mix in Greek yogurt, milk, butter, and cinnamon. If you need more moisture, add more milk.
2.Bring dough together into a ball, knead the dough on a floured surface for about 10 minutes. The dough is not as soft as normal cinnamon rolls, but will soften. Let sit in warm area for about 1 ½ hours. It will not rise that much, because the dough is more dense.
3. Grease two 9-inch pie pans with butter, or spray oil, sit aside. Roll out dough to about ¼ inch. In separate bowl mix together softened butter, and vanilla Chobani. Spread butter/Greek yogurt mixture out on dough. In another separate bowl mix together brown sugar, cinnamon, and nutmeg. Sprinkle on top of butter/Greek yogurt vigorously. Press down the brown sugar before rolling the dough.
4. Roll the dough, cut 1 ½ to 2 inch for each roll, place 8 rolls in each greased pan. Bake for 25-30 minutes.
5. Let cool on rack. Make glaze – mix in small bowl 6 oz cup of lemon Chobani Greek yogurt, ½ cup of confectioner sugar, and 2 Tbsp of milk/almond milk. You can enjoy warm, pour glaze over rolls. You can add more confectioner sugar to help thicken the glaze more.
