MADE WITH - Chobani · SHARE # MADEWITHCHOBANI 3 RECIPE COLLECTION To us delicious food begins with...

M A D E W I T H

3SHARE # MAD E WITH C H O BAN I

RECIPE COLLECTION

To us delicious food begins with real ingredients.

High in protein and low in fat, Plain Authentic Strained Chobani Yogurt adds creamy texture and delicious flavour to your favourite dishes.

Use it as a substitute for sour cream, mayonnaise, or oil for a healthier take on your favourite recipes. The culinary opportunities are endless!

We’re excited to share with you a collection of inspiring recipes from the Chobani Kitchen and some of Australia’s best dietitians,

food bloggers and Chobani fans.

From breakfast to dessert and everything in between, there’s a Chobani-inspired recipe to nourish the body and soul.

What will you create?

#MADEWITHCHOBAN I

M A D E W I T H

https://www.instagram.com/chobaniau/

https://twitter.com/ChobaniAU

https://www.facebook.com/ChobaniAustralia


CONTENTS

RASPBERRY FROZEN YOGURT WITH HONEYED PISTACHIO CRUMB

VIEW

MANGO CHEESECAKES

VIEW

SMOOTHIE BOWL

VIEW

CHOCOLATE MOUSSE MINI BREAKFAST CUPS

VIEW

WATERMELON PIZZA

VIEW

LEMON CHEESECAKE GRANOLA BREAKFAST TARTS

VIEW

MIXED BERRY MUFFINS

VIEW

COCONUT, BANANA & CHIA SEED MUFFINS

VIEW

BAKED SWEET POTATO WITH SHREDDED CHO-CHICKEN

VIEW

CHOBANI FLATBREAD

VIEW

CHOBANI HOMMUS

VIEW

CHORIZO & VEGGIE PIZZA WITH CHOBANI DRESSING

VIEW

ZUCCHINI AND LEEK FRITTERS WITH TAHINI SAUCE

VIEW

PERI-PERI CHICKEN TACOS WITH LIME & CORIANDER SALSA AND CHOBANI

VIEW

WILD MUSHROOMRISOTTO

VIEW




6

RASPBERRY FROZEN YOGURT WITH HONEYED PISTACHIO CRUMB


FROZEN YOGURT

2 CUPS PLAIN CHOBANI YOGURT

3 CUPS FROZEN RASPBERRIES

1/4 CUP HONEY

1/2 TSP VANILLA EXTRACT

PISTACHIO CRUMB

1/2 CUP PISTACHIOS

2 TBSP HONEY

PINCH OF SALT

1. Preheat oven to 175°C and line a baking tray with baking paper.

2. Blitz Plain Chobani Yogurt, raspberries and honey in a food processor until smooth (approximately 5 minutes.)

3. Place in an airtight container and put in the freezer. Freeze for approximately 4-5 hours, stirring every hour to prevent ice crystals forming. You will know when the yogurt is ready to eat when you are able to scoop it with a spoon and it holds its shape.

4. Heat honey in a small bowl in the microwave for approximately 10 seconds. Add pistachios and salt and stir to coat nuts with liquid. Spread onto prepared baking tray ensuring the nuts are separated.

5. Place tray into the oven for 5 minutes. Remove and stir nuts – making sure they are spread out again once you have stirred.

6. Return tray to oven for a further 5 minutes until honey has deepened in colour slightly.

7. Remove from oven and allow to cool.

8. Once cool remove nuts and honey from baking paper and place into a small food processor. Blitz nuts until they form a rough crumble – not until they are a powder.

9. Serve, place a couple of scoops of the frozen yogurt in a bowl and top with the pistachio crumb.

RASPBERRY FROZEN YOGURT WITH HONEYED PISTACHIO CRUMBCONTRIBUTED BY JANESSA RUTTER

@glutenfree_sugarfree S E R V E S 4




https://www.instagram.com/glutenfree_sugarfree

8

MANGOCHEESECAKES


BASE

4 MEDJOOL DATES

1/2 CUP ALMOND MEAL

1/4 CUP RAW ALMONDS

1/4 CUP SHREDDED COCONUT

1 TSP OF WATER (ENOUGH TO MAKE THE BASE STICK TOGETHER)

CHEESECAKE

1/2 CUP RAW UNSALTED CASHEWS

1/3 CUP FULL FAT COCONUT CREAM

1/3 PLAIN CHOBANI YOGURT

1 TSP LEMON JUICE

2 FROZEN MANGOS (CUT IN CHUNKS)

1 TBSP COCONUT OIL

1 TSP VANILLA ESSENCE

A FEW DROPS OF LIQUID STEVIA IF NOT SWEET ENOUGH

TOPPINGS (optional)

SMALL SCOOP OF YOGURT FOR EACH CHEESECAKE

EXTRA MANGO SLICES/SLICED STRAWBERRIES

SHREDDED COCONUT

1. Place all base ingredients in a blender and pulse until the ingredients stick together.

2. Divide mixture between 6 silicone muffin tins and press firmly into the base. Freeze while preparing the cheesecake.

3. Blend cashews, Plain Chobani Yogurt and coconut cream together until smooth and creamy. Add lemon, mangos, coconut oil, vanilla and enough stevia until batter reaches desired sweetness. Pulse ingredients together again until smooth and thickened.

4. Pour mixture into muffin molds over base and return to freezer for around 2 hours.

5. Once frozen, remove from molds.

6. Top each cheesecake with a small scoop of Plain Chobani Yogurt, some extra mango/strawberry slices and shredded coconut.

MANGOCHEESECAKESCONTRIBUTED BY NICKY WARD

@nickyward86

If you don’t have silicone muffin tins, use a standard muffin tray lined with muffin cases.

S E R V E S 6




https://www.instagram.com/nickyward86

10

SMOOTHIEBOWL


SMOOTHIE MIX:

1 1/2 CUPS PLAIN CHOBANI YOGURT

HALF AN AVOCADO

1/3 CUP SPINACH

1 TBSP PEANUT BUTTER – CRUNCHY OR SMOOTH

1 BANANA

1/3 CUP ALMOND MILK

2 TSP HONEY

TOPPINGS:

3-4 STRAWBERRIES

2 TSP CHIA SEEDS

1 TBSP PUFFED RICE

HANDFUL OF ALMONDS

1. In a blender add Plain Chobani Yogurt, almond milk, spinach, half the banana, honey, half the almonds, peanut butter and avocado.

2. Blend until smooth.

3. Place in a bowl and top with sliced strawberries, sliced banana, chia seeds, puffed rice and chopped almonds.

SMOOTHIEBOWLCONTRIBUTED BY MICHAEL BARTLETT – VIC CHOteam

S E R V E S 1




12

CHOCOLATEMOUSSE MINIBREAKFAST CUPS


CUPS:

1 1/2 CUPS ROLLED OATS

2 MEDIUM RIPE BANANAS

OIL/BUTTER FOR GREASING

MOUSSE:


1 TBSP HONEY

2 SCOOPS CHOCOLATE PROTEIN POWDER (60G TOTAL)

TOPPINGS (optional):

SLICED FRUIT

BERRIES

NUTS

SHREDDED COCONUT

1. Pre-heat oven to 180°C.

2. Grease tin for 24 mini cupcakes.

3. Mash bananas in a bowl and add the oats. Stir until combined.

4. Spoon mixture into each of the cupcake holders. Press your thumb into each one to make an indent. Make sure that the mixture is spread up the sides of each mold to ensure “cup” shape.

5. Put tray into the over and bake for 15 minutes or until brown.

6. Meanwhile, make your high protein mousse. Combine by hand the Plain Chobani Yogurt, honey and protein powder until smooth. Place in the fridge until you're ready to fill the cups.

7. Let the cups cool completely then fill them with the chocolate mousse.

8. If desired, top with a small piece of fresh fruit, nuts or shredded coconut.

CHOCOLATEMOUSSE MINIBREAKFAST CUPSCONTRIBUTED BY LEANNE WARD

@the_fitness_dietitian S E R V E S 24




https://www.instagram.com/the_fitness_dietitian

14

WATERMELONPIZZA


1 ROUND SLICE OF WATERMELON

1/2 CUP PLAIN CHOBANI YOGURT

ZEST AND JUICE OF 1 ORANGE

1 KIWI FRUIT

1 PUNNET STRAWBERRIES

1/4 ROCKMELON

1. Mix Plain Chobani Yogurt, orange juice and rind together until smooth.

2. Spread thinckly over watermelon slice.

3. Slice strawberries and kiwi fruit. Use a shaped cutter (e.g. a star) to cut rock melon into shapes.

4. Top pizza with sliced fruit and cut into slices.

WATERMELONPIZZACONTRIBUTED BY NATALIE GORDON – QLD CHOteam

@thehungrygamesblog S E R V E S 2-4




https://www.instagram.com/thehungrygamesblog

16



1. Line a sieve with a piece of clean muslin or a new Chux cloth doubled over. Spoon in the Plain Chobani Yogurt and fold the sides of the cloth over, securing at the top. Sit the sieve over a bowl to catch the whey. Place in the fridge for a few hours or preferably overnight - the whey should drain out so that the yogurt thickens until it’s almost like a soft cheese.

2. Preheat oven to 180°C.

3. Mash the banana in a large bowl until smooth. Mix in the tahini and add the remaining tart case ingredients until well combined. Grease 4 x 12cm loose bottom tart tins with a little olive oil or oil spray. Divide the mixture up into the tins and press down firmly with the back of a spoon, pushing the mix towards the sides, leaving a slight dip in the middle.

4. Place the tarts onto a baking tray and bake for 20-30 minutes. When lightly browned remove from oven and allow to cool.

5. Tip the drained yogurt into a bowl and add the remaining filling ingredients, stirring well.

6. Fill your cooled granola tart with the cheesecake filling and top with sliced fruit.


CONTRIBUTED BY GABRIELLE O’DEA

@nourishtheday

TART CASES:

2 LARGE RIPE BANANAS, MASHED

1/4 CUP HULLED TAHINI OR NUT BUTTER

2 CUPS ROLLED OATS

1/2 CUP MIXED SEEDS/NUTS

1/3 CUP CHOPPED DRIED FRUIT

1/3 CUP SHREDDED COCONUT

OLIVE OIL

FILLING:


GRATED ZEST OF 1/2 A LEMON

1 TSP VANILLA PASTE

1-2 TBSP MAPLE SYRUP OR STEVIA, TO TASTE

OPTIONAL TOPPINGS:

FRESH FRUIT

S E R V E S 24




https://www.instagram.com/nourishtheday

18

MIXED BERRY MUFFINS


1. Preheat the oven to 180°C.

2. Combine ingredients (excluding shredded coconut) into a bowl and mix until just combined.

3. Spoon into greased muffin pan and top each muffin with shredded coconut.

4. Bake in oven for 15 minutes or until golden.

MIXED BERRY MUFFINSCONTRIBUTED BY ALEX PARKER AND ANNA DEBENHAM

@thebitingtruth

1 EGG

2 HEAPED TBSP PLAIN CHOBANI YOGURT

1 CUP OF WHOLE MEAL SELF RAISING FLOUR

1 TSP OF VANILLA EXTRACT

2 SMALL RIPE BANANAS, MASHED

2/3 CUP OF MIXED BERRIES

SHREDDED COCONUT (TO DECORATE)

S E R V E S 12




https://www.instagram.com/thebitingtruth

20

COCONUT, BANANA & CHIA SEED MUFFINS



2. Line muffin tray with patty cases - either 6 large or 12 regular sized.

3. In a large bowl combine dry ingredients, reserving 2 tbsp of the seed mix for topping.

4. In another bowl combine wet ingredients.

5. Add wet ingredients to the dry ingredients and mix until just combined.

6. Spoon into patty cases. Sprinkle each muffin with seeds and bake for 20-25 minutes (if making 12 muffins) or 30 minutes if making 6 large muffins.

COCONUT, BANANA & CHIA SEED MUFFINSCONTRIBUTED BY RENAE EASTLAKE

@the_wholesome_nutritionist

DRY:

1 1/2 CUPS SELF-RAISING FLOUR

1/4 CUP DESICCATED COCONUT

1/4 CUP OF HONEY/MAPLE SYRUP

1/2 CUP OF SEEDS

WET:

3 RIPE BANANAS, MASHED

2 EGGS

1 CUP PLAIN CHOBANI YOGURT

1 TBS COCONUT OIL, MELTED

S E R V E S 6-12




https://www.instagram.com/the_wholesome_nutritionist

22

BAKED SWEET POTATO WITH SHREDDED CHO-CHICKEN



2. Rub sweet potatoes with olive oil and sprinkle with salt.

3. Place in oven to cook approximately 1 hour (can microwave for 10 minutes prior to speed up).

4. Place chicken breasts in base of pot, they should fit snuggly together, fill with water until just covered (can add in herbs/veg for flavour if desired).

5. Cover and bring to the boil, quickly reduce to a simmer.

6. Simmer for approx. 10 minutes.

7. Turn off water and leave chicken for ~15 mins (until cooked through).

8. Remove and shred using 2 forks.

9. In a bowl mix chicken, Plain Chobani Yogurt, lemon juice, spring onions and parsley until evenly mixed.

10. Remove sweet potato, cut open and fill with CHO-Chicken mix and chopped toppings.

11. Serve and enjoy.

BAKED SWEET POTATO WITH SHREDDED CHO-CHICKEN CONTRIBUTED BY BRIANNA HILLARD – VIC CHOteam

4 SMALL SWEET POTATOES – BRUSHED

2 SKINLESS CHICKEN BREAST

2 TBS EXTRA VIRGIN OLIVE OIL

1 1/2 CUPS PLAIN CHOBANI YOGURT

1/4 CUP DICED SPRING ONION

1 BUNCH PARSLEY ROUGHLY CHOPPED

JUICE OF 1 LEMON

SALT AND PEPPER TO TASTE

TOPPINGS:

CUCUMBER

AVOCADO

CHEESE

SPINACH

S E R V E S 4




24

CHOBANI FLATBREAD


1. Mix all ingredients together. Roll dough onto floured surface and kneed gently. Be mindful not to overwork the dough.

2. Leave in a bowl for 20 minutes to stand. Cut dough into golf ball sizes and use hands to flatten each portion.

3. Use a rolling pin to roll each piece to approximately 1.5cm thick. Use a knife to cut lines onto each portion of flatbread.

4. Place on a hot griddle pan and cook 1-2 minutes each side.

5. Brush with butter or olive oil and serve.

CHOBANI FLATBREAD

2 1/2 CUPS SELF RAISING FLOUR

1 TSP BAKING POWDER

1 CUP PLAIN CHOBANI YOGURT

1 TBSP CUMIN OR HARISSA

BUTTER/ OLIVE OIL (TO SERVE)

S E R V E S 6

CONTRIBUTED BY ANITA RUMING - QLD CHOteam

@anitabehealthy




https://www.instagram.com/anitabehealthy

26

CHOBANIHOMMUS


1 CAN ORGANIC CHICK PEAS

3 TBSP OF PLAIN CHOBANI YOGURT

1 CLOVE OF GARLIC

JUICE & RIND OF 1/2 LEMON

1 HEAPED TBSP TAHINI

PINCH OF HARISSA

1. Put all ingredients in a food processor and blend until smooth.

CHOBANIHOMMUSCONTRIBUTED BY SAMANTHA WOOLDRIDGE

@samantha_elaine_ S E R V E S 4




https://www.instagram.com/samantha_elaine_

28

CHORIZO AND VEGGIE PIZZA WITH CHOBANI DRESSING



2. Thinly slice and fry chorizo until lightly browned.

3. Spread pesto over flatbread and top with sliced cherry tomatoes, sliced capsicum, onion and chorizo.

4. Bake in oven for 15 minutes.

5. While pizza is baking, juice lemon into Plain Chobani Yogurt, add cracked black pepper and mix.

6. Remove pizza from oven and top with rocket, Danish feta and Chobani dressing.

2 X WHOLEMEAL FLATBREADS

2 TBSP PESTO

1 CAPSICUM

1 RED ONION

1 CHORIZO

30G DANISH FETA

SMALL PACKET ROCKET

1 PUNNET CHERRY TOMATOES


1 LEMON

CRACKED BLACK PEPPER

S E R V E S 2

CONTRIBUTED BY NATALIE GORDON – QLD CHOteam

@thehungrygamesblog

CHORIZO AND VEGGIE PIZZA WITH CHOBANI DRESSING




https://www.instagram.com/thehungrygamesblog/

30



1. Grate zucchini and transfer to a clean Chux or Muslin cloth. Wring out excess liquid.

2. Finely chop leek and mince garlic.

3. Combine zucchini, leek, garlic, yogurt, flour, eggs and cumin/coriander seeds in a large bowl. Season with salt and pepper.

4. Heat a small amount of oil in a frying pan and spoon in fritter mixture to desired fritter size.

5. Fry until golden and crisp.

6. While fritters are frying, combine the sauce ingredients until smooth.

7. Serve fritters with sauce.

CREAMY CHO AND TAHINI SAUCE:


1 1/2 TBSP TAHINI PASTE

JUICE OF 1 LEMON

SALT & PEPPER

ZUCCHINI AND LEEK FRITTERS:

1 LARGE GRATED ZUCCHINI

FINELY SLICED LEEK (GREEN ENDS REMOVED)

2 TBSP OF PLAIN CHOBANI YO-GURT

1 CUP PLAIN FLOUR

1 GARLIC CLOVE

3 EGGS

SALT AND CRACKED PEPPER

PINCH OF CUMIN AND GROUND CORIANDER SEEDS

OIL FOR FRYING

CONTRIBUTED BY MONIKA LOBEJKO – NSW CHOteam


S E R V E S 8-12




32



1. Dust paprika, cayenne pepper, salt and ground black pepper over chicken breasts until covered well. Pour olive oil over the chicken and turn the chicken until evenly covered with spices and oil. Marinate overnight.

2. Chop chicken breast roughly into strips.

3. Heat a non-stick grill pan to medium-high heat. Grill chicken until brown and well-cooked (roughly 5-8 minutes). Remove from heat.

4. Place chopped tomatoes, cucumber, Spanish onion and coriander in a bowl. Mix well and then squeeze in lime juice (to taste).

5. Heat the tortillas for 10 seconds each side in a flat pan on medium heat.

6. On each tortilla, add ingredients in the following order – iceberg lettuce, Peri-Peri chicken, corn kernels, lime salsa, dollop of Plain Chobani Yogurt.

7. Wrap up and enjoy!

500G SKINLESS CHICKEN BREAST

PAPRIKA, CAYENNE PEPPER

1 TBSP OLIVE OIL

1/2 ICEBERG LETTUCE (CHOPPED ROUGHLY)

1 CORN (GRILLED AND

KERNELS REMOVED)

1/2 CUCUMBER (CHOPPED ROUGHLY)

2 TOMATOES (CHOPPED ROUGHLY)

1/2 SPANISH ONION (CHOPPED ROUGHLY)

1 LIME (CHOPPED INTO WEDGES)

1 HANDFUL CORIANDER (CHOPPED ROUGHLY)

4 TORTILLA WRAPS

PLAIN CHOBANI YOGURT

CONTRIBUTED BY JOCELYN SHAN


@jocelynshan S E R V E S 4




https://www.instagram.com/jocelynshan

34




1. In a pan heat a good splash of olive oil and fry the mushrooms until all released moisture has disappeared. Continue cooking and once they start browning add the porcini powder. Set mushrooms aside in a bowl and return pan to the heat.

2. Add another splash of olive oil, sweat the shallots and garlic then add the thyme and bay leaf. Cook for a further two minutes and then add the rice. Cook for a further 5 minutes ensuring all rice grains are lightly toasted.

3. Add the white wine and stir through.

4. Slowly add the stock one ladle at a time cooking gently whilst the rice absorbs the liquid.

5. With one ladle of stock remaining add the mushrooms. Add the last of the stock ensuring the consistency is nice and loose and remove from the heat.

6. Correct the season with freshly milled pepper and sea salt flakes.

7. Stir the Chobani through and finish with the mixed soft herbs.

1 SHALLOT (FINELY DICED)

2 GARLIC CLOVES (CRUSHED)

EXTRA VIRGIN OLIVE OIL

2 SPRIGS THYME

2 FRESH BAY LEAVES

3 CUPS MIXED MUSHROOMS SUCH AS SWISS BROWNS,

WOODEAR, OYSTER, SHIMEJI, ENOKI. (SLICED)

2 TSP PORCINI POWDER

1/2 CUP DRY WHITE WINE

2.5 CUPS HOT CHICKEN OR VEG-ETABLE STOCK

1 1/3 CUPS ARBORIO RICE

1/2 CUP PLAIN CHOBANI YOGURT (4% FAT)

1/4 CUP FINELY CHOPPED SOFT HERBS, PARSLEY, CHERVIL, CHIVES, MARJORAM, SAVORY, TARRAGON

SALT AND PEPPER

CONTRIBUTED BY IVAN COOK – EXECUTIVE CHEF

& NATIONAL BUSINESS MANAGER, CHOBANI

S E R V E S 4




SHARE # MAD E WITH C H O BAN I

GIVING THANKS

Good food is always cause for celebration. Before we eat, we’d like to say a big thanks to everyone

who contributed recipes to this collection.

It’s time to get creative in the kitchen!

Enjoy.

@nik_to

Photography: Nikki To

@imogeneroache

Food Styling: Imogene Roache

MADE WITH - Chobani · SHARE # MADEWITHCHOBANI 3 RECIPE COLLECTION To us delicious food begins with...

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