Have you ever made frozen Greek Yogurt? I hadn't until I made this recipe, and I can't believe how easy and delicious it is! After making this batch I'll definitely be adding this to my dinner party repertoire. So so easy and so so good! And that's always a wining combo in my book!
I made use of the fresh, in season blueberries beginning to pop up at my local farmer's market and looked to the flavors and textures in Blueberry Cheesecake, one of our favorite summer desserts. This frozen Chobani Greek Yogurt recipe packs all the best parts of cheesecake but with a lightened-up twist making it perfect for hot summer evenings on the back porch.
This recipe is so simple and easy to make, yet the layers of flavors and textures suggest anything but. I started testing this recipe about two weeks ago and since then I've made the dessert five times, and it's now requested that I make this at our family beach vacation next month. Big hit. Minimal effort. Did I win you over yet? Well, how about the fact that this treat is made with Chobani Greek Yogurt making it high in protein and low in fat? I've even started enjoying this for breakfast, totally guilt free.
To create this recipe I looked to two of my favorite summer desserts: Strawberry Shortcake and Strawberry Pretzel Salad. If you've never heard of Strawberry Pretzel Salad, first things first it's not a typical "salad." It's one of those gelatin "salads" that conjures up images of 1950s housewives. But there's just something about the salty, crunchy pretzels, paired with the tart strawberry jello and cool whip that can't be beat. Well, until this recipe!
For this healthier version I skipped the jello, instead making a delicious fresh strawberry sauce. I opted for high protein Chobani Greek Yogurt blended with a small amount of cream cheese and cool whip instead of the heavier original version. The result is a light, creamy layered dessert reminiscent of cheesecake with subtle tang from the yogurt and the fluffiness of cool whip. The buttery sugar coated pretzels got to stay, because yum.
Ingredients: (Yeilds 8-12 servings)
3 cups crushed pretzel rods (salted)
3 TBSP Demerara sugar
1/2 stick butter (melted)
4 TBSP cream cheese
1/2 cup brown sugar
16 oz Chobani Whole Milk Vanilla Greek Yogurt (Or Non-Fat)
6 oz Whipped Topping
1 pint strawberries
1/2 tsp vanilla
Preheat oven to 350
Line a 9" x 13" baking pan with foil
Add crushed pretzels, melted butter, and 2 TBSP of Demerara sugar to pan, stir mixture then spread evenly.
Bake for 8-10 minutes and set aside to cool.
In a saucepan heat over medium heat: hulled and halved strawberries, 1 TBSP Demerara sugar and 1/2 tsp vanilla until mixtures reaches a gentle boil. Reduce heat to low, stirring frequently until mixture is a reduced syrup. Remove from heat. Allow to cool.
In a stand mixer blend Chobani Greek Yogurt, cream cheese, brown sugar, and whipped topping until evenly combined.
Layer ingredients as desired in small glasses for individual parfaits! Serving a large crowd? Skip the parfaits and create a layered dessert ideal for party serving. Simply layer the yogurt mixture onto the pretzel lined pan and top with the homemade strawberry syrup!
Best served chilled. Please note, if not serving within 2 hours of making, you may prefer to set the pretzels aside and combine only when ready to serve to maintain that perfect crunch.
Love the glasses? You can shop our custom designed, exclusive glassware right here!
One of the greatest takeaways from my years in business is to create what you wish existed. This is the approach I use in my ceramic studio and it was how I came to decide that I wanted to design a line of colorful, modern, handmade glassware.
I took to my sketchbook and painted a watercolor of the glass I wish existed. I wanted it to have bright color, but translucency. Be able to hold a deceptively hefty amount of liquid, while appearing and feeling lightweight in the hand. I wanted a clean, classic silhouette that hit modern sensibilities, but with a twist-- that's where the deep angle of the glass comes into play. I also wanted to design something that would be practical. Easy to handle, pass down the table, wash (dishwasher safe!), and store in the cabinet.
As you can see in the above photo, we made changes to the product design along the way. We dropped the angled belly to a lower point on the glass and straightened the walls of the glass to showoff the curve. These changes also made it easier to hold and created a better balance for the liquid filled glass.
I reached out to local glassblowers at STARworks and worked directly with glass artists, Joe Grant and Thoryn Ziemba to create these special pieces. We worked through multiple rounds of sampling, had a wooden mold custom carved to help with the hot glassblowing process, and put the product into production.
In early May, when everything is crisp, fresh and bursting with colorful blooms, one of my favorite ways to indulge in this sweet and vibrant bounty is with a shared spring bitters salad. This recipe really takes advantage of the local herbs and greenery that's all around you (or at least making an appearance at your local grocery stores) while providing not only a deliciously fresh and crisp salad, but a digestively supportive light meal to boot! Early spring bitters - such as Dandelion Greens in this case - are slightly bitter and jam packed with good minerals and nutrients. We are often not accustomed to eating bitter foods today (alas!), however not long ago, this was the whole reason people would eat a salad before meals! Salads used to be made of wild bitter greens, freshly picked from the garden and lazily tossed in a bowl, topped with some fresh veggies and a bit of vinegar. Bitter foods are magic -and once you've ventured back to your salad roots with this recipe, you'll soon see why.
Just a subtle bitter taste/sensation on your tongue sends a direct message to your stomach and pancreas to start producing digestive enzymes - the essential components of your digestive system to help break down your food from big pieces (macro-nutrients) into little, more digestible pieces (micro-nutrients). This is why we traditionally would eat a small bitter salad before meals, to help stimulate the production of digestive enzymes so that we could more efficiently break down our meals shortly thereafter. Fast forward several decades, and most bitter foods have been removed completely from the American diet (save coffee, beer and chocolate - the essential modern day "bitter" foods). Yet bitters are some of my favorite types of foods to consume in light, fresh salads because they're so springy and easy to find and make the most delicious additions to these early spring salads! Top with a lightly sweetened apple cider vinegar based salad dressing and you've got a super nutrient dense, delicious, seasonally fresh and detoxifying salad - perfect to share on a breezy spring day.
1 cup fresh dandelion leaves (available at your local grocery store, or right from your backyard), coarsely chopped
1/2 head red romain lettuce, coarsely chopped
10 sprigs fresh parsley, coarsely chopped
1 fennel bulb, thinly sliced
Add all greens + parsley to a large bowl and top with thinly sliced fennel pieces and shelled pistachios to taste. Serves 4.
Apple Cider Vinegar Dressing:
1/4 cup Flaming Elixir (shown above and available exclusively here) or Braggs Apple Cider Vinegar
1/4 cup olive oil
1 tbsp raw honey (or more to taste)
1/2 tsp oregano
1/2 tsp garlic powder
Mix all ingredients in a small jar and shake well (as often as needed) to mix in the honey. Serve lightly atop your bitters salad for a hint of added sweetness and to stimulate your digestive fire! Keep refrigerated for up to 1 week.
Looking for more ways to eat fresh and seasonally? Check out the Garden to Table series here and follow along on Pinterest!
This month few things are on my mind more than spring. I want to be surrounded by freshly snipped flowers, ever brighter colors, and light, breezy textures. I don't struggle to treat myself (I work hard and enjoy validating my efforts!) so the moment the weather switched over to full-on, not-going-back spring mode I did some clicking and swiping to properly ring in the new season.
This book from Floret Farm was on my list way back in the preorder days and it doesn't disappoint. We'll see if I can truly take on my garden with a more intentional, planned approach. This book is definitely tempting the planner that lives somewhere deep inside me. You can pick it up here.
Now of course, since you bought the book and have the garden you'll need some pretty, totally instagrammable scissors to show off your home grown freshly cut blooms. I've received several questions lately on instagram asking where my various scissors are from, and most are from Anthropologie I love the vintage finish and modern shapes their scissors boast. You really can't go wrong, but these are my go-to favorite.
This past week was High Point Market (trend recap coming soon) which means fancy parties with inspiring designers, editors, and business owners-- which means the clay covered jeans come off and my love for actual clothes gets a moment. I wore this dress (which is now on sale!) and received a lot of compliments over the course of the evening. I loved the billowy fabric, deep plunge, and the unexpected strappy sides! Check it out here. Want more fashion inspiration? I'm pinning my favorites here.
And lastly, keeping with the floral theme of this month's favorites, we returned the Ring Dish in Rose Swirl to the collection. The way the glaze pools and flows from white to petal-pink, and the brilliance of the genuine gold rim have vaulted this product back to the top of charts this month. If you're looking for a unique wedding gift this season, this piece comes with rave reviews. Shop it here.