A few weeks ago I was introduced to the Chobani yoghurt when they invited me to dinner at a local fine dining restaurant. I was amazed by the versatility of the yoghurt, but I was intrigued to know whether the Chobani was flattered by the highly skilled chefs at the restaurant. or whether it was a stand out ingredient in its own right. I got my chance to find out when Chobani very kindly sent me a hamper of their products to try out at home.
Chobani started in 2005 in the US and they now sell their products there, in Australia and in the UK. Chobani is a world apart from those insipid, runny and frankly uninspiring low fat yoghurts that seem to be so ubitious these days. Chobani make yoghurt in a traditional way using just milk and cultures and then they strain it which makes it thick and creamy. Only natural ingredients are used and there are no preservatives and no artificial flavours. The straining process means that it contains twice as much protein per serving as regular yoghurt.
I’ve been trying out the 0% fat fruity yoghurts as part of my daily food regime. I’m trying to lose some weight and a low-fat yoghurt is my post school run snack in the morning. Eating Chobani yoghurt made a really big difference to me, as I felt much fuller and the yoghurt kept me going till lunchtime without clockwatching from 11am onwards. I’ve recommended the Chobani fruit yoghurts to my mum. She loves creamy yoghurts, but they can be difficult to find at the supermarket. She’s also diabetic so she needs to be careful about eating too much fat, so Chobani seems perfect for her.
I was also keen to try out Chobani yoghurt in my cooking. Normally I make this ultra quick, salmon pasta recipe with creme fraiche, but this time I decided to try it with Chobani instead. I substituted Chobani’s No Fat Greek Style Yoghurt for the creme fraiche in my usual recipe. It worked very well. The taste was a little different. It seemed creamier and richer, but in truth it contained less fat. Here’s the recipe if you fancy giving it a try.
Salmon Pasta
350g dried pasta e.g. fusilli
2x120g Smoked Salmon Trimmings (I use the ones from the Sainsburys Basics range)
454g Chobani No Fat Greek Style Yoghurt
Handful of fresh dill (chopped)
This serves 3 or 4 depending on appetite. Cook the pasta and in the meantime mix together the other ingredients in a bowl. Once the pasta is cooked and drained, mix in the contents of your bowl. Job done! A quick way to get in a portion of oily fish.
Absolutely love the fresh taste of these yogurts! Tried them at Lollibop for first time but haven’t been able to find them since! 🙂
I think they are mostly stocked by Morrisons and Tescos. You can locate a store that sells Chobani here http://chobani.co.uk/store-locator
Not a big fan of yoghurt. But salmon pasta….. that I love. Off to try your recipe x
They sound fab – will have to look out for hem.
We love these yogurts in our house.They were on offer half price at Morrisons and I bought 20.My youngest son has the strawberry one every morning before school.My husband loves them as they have tonnes of protein in them and he goes weight training on practically a daily basis.When they go to full price, I do think they will be pretty expensive for one yogurt.
OOh I love using yogurt in cooking since my weight loss success I always have it in the fridge for recipes to replace cream. Will be trying these, mainly as I adore lemon and have to try that first.
I wouldn’t have thought of using yoghurt as a pasta dressing, I usually use 1/2 fat creme fraiche. This seems like a far healthier option.
Popping over from blogsRus.
they sound lovely. I prefer thick and creamy to runny so will look out for these when shopping.