Chobani Vanilla Golden Crunch Flip

Flipping back to Flip Country and I bring you Chobani’s Vanilla Golden Crunch Flip. Called a Flip because you flip nutritious “goodies” from one cup to the bigger yogurt cup. You can then decide if you want it to be a topper or a mix-in, or a little of both. I like that you have that choice of texture that is kept fresh by keeping the ingredients separate.

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Let’s break down the cups-
The yogurt portion, which is the larger cup, is Vanilla low-fat yogurt. The “flip” is a joyful mix of cornflakes, honey oats and praline pecans! I told you it was a happy cup but you did not believe me! You also have Wildflower Honey minus the bees because they don’t always give up the golden nectar without a fight. No small detail went overlooked and even barley malt is present. That’s the stuff the gives corn flakes and shakes that extra oh so good flavor.

The Verdict-
This Flip remains at 150 calories and only 15 from fat. Twelve grams of Protein to get you going and 15% in Calcium.

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The Flavor-
Don’t let the Vanilla fool you in thinking this is a dull cup…….think Parfait. You have the pudding and the “crunchies” as I call them, bring that pudding alive. Who wants a bowl of corn flakes and milk, now that’s a soggy bore because I have Praline Pecans and my flakes don’t go floppy! That just changed the whole bowl for me and mine may be square but with Flips now on the block, square is in. Where have you been? Oh, you better be at the store….no the dairy aisle not where boring-o milk is nearby the eggs. You don’t want to get me started on eggs now ūüôā

The Ingredients-
Nonfat Yogurt (cultured Pasteurized Nonfat Milk, Live And Active Cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus And L. Casei), Oats, Evaporated Cane Juice, Milled Corn, Wildflower Honey, Sugar, Canola Oil, Pecans, Salt, Barley Malt, Vanilla Extract, Locust Bean Gum, Butter.

I received the above product free of charge from Chobani. I am not obligated to provide a favorable/positive review, just my honest opinion. My review is based on my experience with the brand and products, which may differ from yours.

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Chobani Key Lime Crumble Flip Greek Yogurt

So, where does our Chobani passport get stamped next? Think palm trees, sand, and waves crashing against the surf……..Florida, maybe. Okay, think P-I-E like Chobani’s Key Lime Crumble Flip. Called a Flip because you flip nutritious “goodies” from one cup to the bigger yogurt cup. You can then decide if you want it to be a topper or a mix-in, or a little of both. This version has a nice surprising crunch that I love.

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Let’s break down the cups-
The yogurt portion, which is the larger cup, is Keylime low-fat yogurt. The “flip” is a crumble that is made of the cutest and littlest white chips you have ever seen and crushed graham crackers.

The Verdict-
This Flip comes in at 180 calories and it is higher by just 30 calories from the usual 150, but so worth it. Eleven grams of protein so that caloric count stands up nicely when you count all the positives that fit in that yogurt cup. It does not stop there, you have Vitamin A, Vitamin C, plus some Calcium so your bones stay nice and strong when lifting that spoon from flip to mouth.

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The Flavor-
I must start by confessing that I have bought this version of Flip so many times that I lost count. Key Limes everywhere must have wanted posters up, so from now this review is in whisper-mode (shhhh!). Think of a deconstructed Key Lime pie. The yogurt has a tang and it tastes just like Key Limes, no funny stuff of a Lime holding a key and pretending to be a Key Lime. The tang goes so well with the creamy texture of the Greek yogurt that I call it the pie filling. Then the pie…..I mean this healthy yogurt…has a crumble made of graham crackers, that is sweet from just a touch of brown sugar but has a hint of cinnamon. Made with love and it continues with the sweetest and smallest white chocolate chips that I have ever seen. They are smaller than the miniature morsels you can bake with but the cup is filled with them. I always take one out and smile but never fall for their high cuteness level, so it gets eaten. It’s the only way the white chocolate chip can’t control me, even though I now realize I am out of my Key Lime Crumble and I’m craving some yogurt pie ūüôā
The Ingredients-
Lowfat Yogurt (cultured Pasteurized Nonfat Milk, Cream, Live And Active Cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus And L. Casei), Evaporated Cane Juice, Wheat Flour, Sugar, Brown Sugar, Soybean Oil, Key Lime Puree, Cocoa Butter, Whole Wheat Flour, Key Lime Juice Concentrate, Milk, Key Lime Peel, Honey, Nonfat Dry Milk, Natural Flavors, Salt, Cinnamon, Fruit Juice Concentrate (for Color), Turmeric (for Color).

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I received the above product free of charge from Chobani. I have no obligation to provide 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.

Chobani Honey Bee Nana Flip Greek Yogurt

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Back to continue the Chobani voyage of flavors, so I bring you the latest try and that is Chobani’s Honey Bee Nana Flip. Called a Flip because you flip nutritious “goodies” from one cup to the other cup. You can then decide if you want it to be a topper or a mix-in, or a little of both. I like that you have that choice of texture that is kept fresh by keeping the ingredients separate.

Let’s break down the cups-
The yogurt portion, which is the larger cup, ¬†is clover honey flavored low-fat yogurt. The “flip” is made of bananas and what could be a touch of honey to sweeten the deal.

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The Verdict-
I like that the yogurt provides a healthy 5.3 ounce serving so great for a snack or even breakfast. Only 150 calories, so in my book zero punishment because I can always welcome yogurt at anytime of the day. Three types of probiotics so Chobani has packed not only twice the protein but used quality ingredients.

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The Flavor-
My least favorite of the Flip bunch I have tried and it’s mostly a texture and flavor related issue. Would I buy it if no other Flip was in stock? Yes, but would prefer to hunt for others first. The puree that makes up the banana is sort of baby food like in texture and because it’s soft and wet, it tends to water down the yogurt making it a little soupy/loose for my liking. The flavor also does not have the banana punch I expected from a banana yogurt. You taste honey sweetness but not much fruit and this may be because the puree is getting so lost and everything is dissolving a little too down. ¬†Now, I’m super tempted to purchase this again but maybe bring a fresh banana to the party so I can get that nanner power I want in the flavor department, and this would solve the texture issues.

The Ingredients-
Lowfat Yogurt (cultured Pasteurized Nonfat Milk, Cream, Live And Active Cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, L. Casei), Bananas, Evaporated Cane Juice, Clover Honey, Pectin, Locust Bean Gum, Natural Flavors, Turmeric (for Color).

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I received the above product free of charge from Chobani.  I am not obligated to provide a favorable/positive review, just my honest opinion.  My review is based on my experience with the brand and products, which may differ from yours.

Greek Yogurt Ice-Box Cookies made with Chobani

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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.
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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.
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Then you can add the vanilla bean and beat for an additional 30 seconds, making sure everything combines.
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Add the Greek Yogurt and you can add between 3.5 to 4.5 ounces
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 Take the flour, baking soda, salt and nutmeg and whisk in a separate bowl.
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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.
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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.
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The cookie dough log should measure around 13 to 15 inches, depending how wide you want the cookies.
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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.
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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.
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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.
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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.
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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.
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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.
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Allow the cookies to fully cool if decorating.
 
Variations- 
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.
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The cookie can be also dusted with Powder Sugar once cooled.
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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.
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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.
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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.
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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!

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……………

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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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