Sunday, 2 December 2012
Yoghurt and Coconut Chutney and Chobani yoghurt review.
I was recently sent some pots of Chobani yoghurts to sample. The yoghurts arrived in a well packaged portable transport cool box and I was pleasantly surprised to see how fresh they were upon delivery.The yoghurts were individual sized 170g tubs in the following flavours; Pomegranate, strawberry, black cherry, peach, blood orange and no fat plain.In addition to these there are other flavours and larger tubs available too.
Each tub of the fruit yoghurt had a dollop of fruit compote in the bottom of the pot and it was generously topped with rich creamy thick low fat yoghurt. On a personal note I found that the generosity and creamy texture of the yoghurt meant that there was not enough fruit compote in the tub. I would have preferred a little more fruit in each tub. All the flavours I was sent were delicious, although the pomegranate one was my least favourite as I found it a little too bland and lacked flavour for my liking.
Chobani yoghurts are very versatile and can be used in a variety of ways, on their website there are many recipe ideas with a very helpful conversion chart.I used the yoghurts in a variety of ways, I made a fruit smoothie with the cherry yoghurt and for breakfast I stirred peach yoghurt into some muesli and fresh fruit. I made strawberry muffins and added the strawberry yoghurt to it, and the natural plain yoghurt I made yoghurt and coconut chutney with it.I enjoyed the yoghurts very much and would definitely buy them .
Thank you to Chobani for sending me such delicious yoghurts to sample, all the views in this post are my own.
This is the Yoghurt and coconut chutney I made using the natural yoghurt:
Creamy and delicious spicy yoghurt and coconut chutney.
170 grams (1 small tub) Chobani Natural low fatYoghurt ( or any Greek yoghurt)
30 grams / 1 oz dessicated coconut
1 green chilli finely chopped
1/2 teaspoon salt
6 curry leaves
1/4 teaspoon mustard seeds
1/2 tablespoon sunflower oil
1/2 teaspoon urad dhal
1 red dried chilli
1. Put the yoghurt in a bowl, add to it the finely chopped chilli, dessicated coconut and the salt and mix well.
2. Transfer the yoghurt mix to a serving bowl.
3. Heat oil in a pan , when it is hot add the mustard seeds, dried chilli, urad dhal and curry leaves.
4. Wait for the tempering to splutter and immediately pour the tempering onto the yoghurt mixture.
Serve as a dip with some poppadoms, tortilla chips or potato crisps
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A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.