Chobani BITE Caramel with Pineapple Chunks



Taking a Chobani Flip break and now we venture into Hawaii with Chobani’s Caramel with Pineapple Chunks. Aloha!! Sounds more like dessert but for me, I think of those days when I would melt caramel and dip fruits. This is an all-in-one so no fire required!

The bite takes a chomp at providing you with 8 grams of protein and nibbles at your waist at just 100 calories. I had to look twice because I don’t think Caramel and yummy at just 100 little calories but I get where the Bite has it’s place. Better than a cookie or an empty calorie snack.

The product is full of goodness too and not just pretending to be good. Chobani uses all natural flavors, sweeteners, and even dairy derived from cows that have not been treated with rBST. No preservatives, so the product tastes more like nature intended it to be and that is just perfect. You also get 3 types of Probiotics and live and active cultures.

Let’s Analyze the Cup-
I peel the cup and notice the yogurt has a soft caramel color, not too deep in hue and when you bring a spoon up from the deepness of the Bite, you see an avalanche of small bits that are Pineapple. No skimping on what the product states it is, so I like how this is starting.


The Flavor-
You smell Caramel and a little tartness from the yogurt and at first bite, you feel a warmth in your mouth from the caramel hitting your palette. It is distinguishable in flavor and even though it’s pre-mixed, the fruit kept it’s Pineapple bite. This yogurt is one I have found I like to freeze. I put the cup whole in the freezer and just when it gets to a “soft serve” texture (20 minutes in our freezer), I peel my cup and enjoy a nice walk in the garden. It has that caramel and the freezer changes the texture by hardening the fruit a little but also taking the warmth away from the caramel. I see it as I went to a frozen yogurt shop that is located in my freezer. I saved gas!

Lowfat Yogurt (cultured Pasteurized Nonfat Milk, Cream, Live And Active Cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus And L. Casei), Evaporated Cane Juice, Pineapple, Caramelized Sugar Syrup, Pectin, Caramel Color, Natural Flavor, Locust Bean Gum.



I received the above product free of charge from Chobani. I have no obligation in providing a favorable/positive review, just my honest opinion. My review is based on my experience with the product and brand, which may differ from yours.


Greek Yogurt Ice-Box Cookies made with Chobani


I am enthusiastic about Greek yogurt and the flavors I received from Chobani, that you just knew I had to honor them by baking. I present to you, Yogurt cookies!  You can make them soft or crisper by reducing the baking soda amount and cutting them thinner.  They taste great and you get to choose what yogurt flavor you wish to use.  I used the Chobani Fig and Orange Peel Bite but you can pick the Raspberry with Chocolate morsels or even a nice plain to get that nice tart flavor.  I wanted to create a cookie that is versatile but also healthier than a sugar cookie by adding yogurt.  This cookie has protein and less fat so it’s a little way to indulge and still have the cookie that tastes delicious!

Greek Yogurt IceBox Cookies:
2/3 cup of Sugar
1/4 cup of Unsalted Butter (softened)
1 Egg
3.5 to 4.5 ounces of a Greek Yogurt of your choice (I used Chobani’s Fig & Orange Peel Bite)
1 teaspoon of Vanilla Extract
2 drops of Almond Extract
1/2 a Vanilla Bean
3/4 teaspoon of Baking Soda  (want crisper cookies, use 1/4 to 1/2 a teaspoon)
Pinch of Salt
Dash of Nutmeg (optional)
2 cup of All-Purpose Flour
You begin by taking the sugar and the butter and beating until creamy.  This takes about 1 to 2 minutes and don’t forget to scrape down a few times to make sure everything is incorporated.
Add the egg and beat for 30 seconds and again scrape down in between.  Add the Vanilla and Almond extracts and beat for a few seconds.
Then you can add the vanilla bean and beat for an additional 30 seconds, making sure everything combines.
Add the Greek Yogurt and you can add between 3.5 to 4.5 ounces
 Take the flour, baking soda, salt and nutmeg and whisk in a separate bowl.
Then slowly start adding it to the bowl with the mixer on.  Again, take the time to scrape down and continue adding about 1/2 cup of the flour mixture at a time until done.
Get a long sheet of plastic wrap and lay it on the counter, as you will be dumping the dough onto the plastic to create a log.
The cookie dough log should measure around 13 to 15 inches, depending how wide you want the cookies.
You then put the dough in the fridge for 30 minutes.  I made hearts so at the 30 minute mark, you take the dough out and create a ridge on the top of the log to imitate the center portion of where the heart comes down.  It should look like a “m” on top and still rounded at the bottom (flat-ish).  You don’t need to do this and you can just form the log to resemble a cylinder and just cut rounds when the time comes.  You can also shape it like a block, square/flat at all angles and cut squares when the time comes to slice.
Again, put the dough back in the fridge for 35 minutes to an hour.  The dough needs to be stiff enough to cut and I have used the aid of the freezer when I am short on time but just make sure that the total time is close to an hour in a refrigerated setting, so the dough can rest and the flour absorb the moisture properly.
After the dough is cold and solid for cutting, you can begin by setting the oven to bake at 350 degrees.  While the oven warms, get a cookie sheet and align it with parchment paper or you can use a Silpat.  Begin cutting the cookies and I usually cut a portion of the log and return the rest back into the freezer or fridge to remain cold.
I cut the cookies and since I am aiming for a heart shape, I slice and then pinch the bottoms and put them on the parchment.
The cookies expand, so please allow about 1/2 inch room on each side.  If you cut the baking soda to create less “poof”, you can shorten the space a little in between cookies.  Keep cutting until your pan is full.
When it comes to the thickness of the cut, that is up to you as I tend to stay around a 1/4 of an inch but enough to create a soft and fluffy cookie, since crisp was not what I was aiming for this time around.
You bake the cookies for 10 to 12 minutes and then allow them to rest for a minute on the cookie pan before putting them on a cookie rack.  Continue the above routine until all cookies are baked.
Allow the cookies to fully cool if decorating.
If you want sugar crystals, you just add the crystals right before baking and you can also use Turbinado sugar crystals in place of colored sugar crystals.
The cookie can be also dusted with Powder Sugar once cooled.
Feeling like Chocolate? You can melt white, milk, semi-sweet, bittersweet, or dark chocolate in a pan on low heat.  Takes about 1 to 2 minutes and make sure to stir and take the pan off and on to temper the chocolate correctly.  Once melted, you can drizzle as you wish or cover the cookies with chocolate, half dip them, whatever you desire.
Since I used a Fig and Orange peel yogurt, I used poppy seeds that resemble fig seeds and sprinkled on top of some of the cookies.  You can also spread chocolate on half a cookie and powder sugar the other half.
If you want to add mini chocolate or even yogurt chips, you can add them to the flour mixture.  Same if you want to add dried fruit and/or nuts.  I would not go for more than 1/2 a cup to not unbalance the dough too much.  Start there and the cookie will tell you if you can increase the next time you bake a batch.
These cookies are great plain and if you make the crisper version, you can spread jam in between and make cookie sandwiches and then lightly dust with sugar if you wish.
To store-
They tend to soften if put in a container and covered.  I have stored them in a covered container and then in the fridge, but allow the cookie to get room temperature before serving.  Yogurt is moist and so are these cookies so I always no matter what version you baked, store it in the fridge if you have leftovers (better to be safe).  They go quickly so they won’t be there long.  I have put the cookies with chocolate in the fridge uncovered to allow the chocolate to set and then bagged them in a Ziploc bag and returned to the fridge.  This way the chocolate is set and they stay perfect!
Enjoy and don’t forget to play in the kitchen and have fun!

Chobani Greek Yogurt Bite in Raspberry with Dark Chocolate

Greek yogurt is all the rage these days, so let’s look at a twist (or two) on the theme. First, these little Bite is a generous 3.5 ounces and only 100 calories.  If the flavor does not get your attention enough, this little Bite bites back with providing you 8 grams of protein that has ZERO percent FATS…..yeah, that also got my attention.
The Raspberry and Dark Chocolate has these morsels that resemble shavings and are not a waxy and bitter chocolate chip, like some other brands hide in blended products thinking you won’t notice.  The dark chocolate Chobani uses is of great quality and has a wonderful flavor that pairs perfectly with the fruit.  It finishes smoothly and you get a generous serving within the cup.  Think of chocolate-dipped strawberries no more, there is a new fruit in town and Raspberry has the spot light!!!
The product is full of goodness too and not just pretending to be good.  Chobani uses all natural flavors, sweeteners, and even dairy derived from cows that have not been treated with rBST.  No preservatives, so the product tastes more like nature intended it to be and that is just perfect.  You also get 3 types of Probiotics and live and active cultures.  Too cool.
Let’s Analyze the Cup- 
I peeled open the top and was hit with zero sour notes like some yogurts hit you with but you smell sweet raspberries that is intense.  No fake syrup scent just how a small pint of FRESH raspberries would smell when washed.  The aroma is very pleasing.  I rocked the cup to get an idea of consistency and it is semi-loose as this is not a strained Greek yogurt but not even close to call it drinkable.  Think more of “light”.  I slightly mixed with the spoon and you quickly are welcomed by these chocolate shavings that are just riding the raspberry yogurt waterfall (whee!).  This is why I had to say I slightly mixed because I could not contain myself and took a taste test.  The chocolate can only be described as “honest chocolate” flavor.  It’s good and as real as dark chocolate gets.  The raspberry flavor is amazingly FRESH.  I know I said this but many manufactures skimp on raspberries like if they were the most expensive fruit but Chobani meant it when they put it on the label.  Also, you don’t get filled with seeds from the berry.  You get a seed here and there to remind you it’s the real thing but Chobani did not skimp on us.  Would I purchase it again?  Um……YES!
What Makes the Cup-
Ingredients-  Nonfat Yogurt (cultured Pasteurized Nonfat Milk, Live and Active cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, and L. Casei), Evaporated Cane Juice, Raspberries, Chocolate, Cocoa Butter, Pectin, Fruit and Vegetable Juice (for color), Locust Bean Gum and Natural Flavor.
Coupons and More-
Save your wallet from getting bit (coupons):
Visit this Chobani Bite at:
Say “Hello” to Chobani on Facebook:
Say “Hi” in Greek, “Yassou (YAH-su) on Twitter:
See Chobani show it’s Cups on Pinterest:
Follow Chobani via Google+:
Hashtag anyone: #tastereal
The yogurt cup even Blogs:
I received the above product free of charge from Chobani.  I have no obligation in providing a favorable/positive review, just my honest opinion.  My review is based on my experience with the product and brand, which may differ from yours.

The Chobani tour of Greek Yogurt Bite & Flips will begin shortly………

Below is the last preview of what I received and I will be posting reviews, plus a cookie recipe soon……………


Coming Soon…….Chobani Flip and Bite Reviews

Received a beautiful package from Chobani on Friday, which included their new Flip line and Bite.  I am in love and will be sharing reviews starting this weekend, so please stay tuned!



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