Nicki's Healthy Recipe Favorites

Chobani has become one of my favorite go-to healthy cooking staples. It's texture, tang and versatility has never failed me once as a substitute for heavy cream, sour cream, butter, cream fraiche, mayo and milk. Here are some of my current obsessions.

Tangy Green Onion Dip

This lean version of onion dip features fresh green onions for flavor and Chobani for protein and tang. Plus it's super easy to make.

Serves 6-8

Ingredients:

1 ½  cup 0% Plain Chobani® Greek Yogurt

1/3 cup low-fat mayonnaise

1/2 cup green onions, diced

1/2 cup fresh parsley, chopped

1 teaspoon course-ground mustard

1 clove garlic, minced

Salt and pepper to taste

Preparation:

Combine Chobani®, mayo, green onion, parsley, mustard, and garlic in a blender or food processor. Blend until smooth. Spoon in to bowl; Season with salt and pepper. Cover and chill before serving.  Serve with pita chips and crudités.

Nutrition Information:
Calories: 50; Fat: 2g; Sat Fat: 0.5g; Protein: 5g; Carbohydrate: 2g; Fiber: 0.5g; Sodium: 65mg

Chobani Pumpkin Muffins

These tasty muffin are perfect for a quick grab and go breakfast and feature the some of the best tastes of the fall season!

Makes 12 muffins

Ingredients:

1 cup canned pumpkin puree

2 large eggs, lightly beaten

½ cup 0% Plain Chobani® Greek Yogurt

½ cup applesauce (no sugar added)

1 tsp vanilla extract

¾ cup whole-wheat flour

¾ cup natural oat bran

½ cup granulated sugar

1 tsp baking powder

1 tsp baking soda

1 ½ tsp ground cinnamon

½ tsp salt

1 cup raisins or dried dates

½ cup walnuts

Preparation:

Preheat oven to 400F. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non-stick spray. In a medium bowl mix together pumpkin, eggs, Chobani®, applesauce and vanilla. Set aside.

In a large mixing bowl, combine flour, bran, sugar, baking powder, baking soda, cinnamon and salt. Add Chobani® mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked.  

Fill the muffin cups about 2/3 full with batter. Place in oven and bake for about 18-20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.

Nutrition Information (per muffin):
Calories: 150 Fat: 3g; Sat Fat: 0.5g; Protein: 6g; Carbohydrate: 31g; Fiber: 4g; Sodium: 30mg