Tuesday, October 29, 2013

The day that CHOBANI went bad and FAGE took it's place forever!

spoiled chobani
I usually eat a Chobani a day.  But ever since I was product testing the Fage Greek Yogurt, I told my husband that I would eat what he had purchased for me the next week (plenty of time on the package to eat it).  WOW!  Today the notice about the recall comes out and I had him go into the refrig. and pull them off the shelf (10 of them) and of that amount 5 looked like the one in the above picture and so he returned them all and received $14. and some change for them.

Thursday he went back and picked up 7 of the Fage and they cost $1.49 each just like the Chobani so that's a little more than we're really happy paying for our yogurt.  But I will continue to buy the large size which gives me more yogurt than the small cups.  

I would have done this for BzzAgent but they have so many ways to tell you how to do it for them that it took away the creativity in which I use to post.

I would like to share some great yogurt recipes that you can make using FAGE or any GREAT GREEK YOGURT!


Banana Frozen Yogurt

1 1/2 cups mashed ripe bananas about 3 large
2 teaspoons lemon juice
2 cups vanilla yogurt
1-2 tablespoons honey or to taste
In large bowl, combine bananas, lemon juice, yogurt and honey.
Chill at least 4 hours.
Pour into ice cream maker and follow directions for freezing.

Frozen Blueberry Yogurt

2 1/2 cups fresh or frozen blueberries, thawed
2 1/2 cups plain yogurt
1 cup half and half
1 cup sugar
Mash blueberries and combine with remaining ingredients. Cover and refrigerate for 30 minutes. Freeze as directed.

Lime Vanilla Frozen Yogurt

two 32-ounce containers whole-milk plain yogurt
1 vanilla bean
1 teaspoon finely grated fresh lime zest
6 tablespoons fresh lime juice
1/2 cup light corn syrup
3/4 cup superfine granulated sugar
Strain yogurt for about 8-12 hours. Pour off the whey (liquid in bowl).
With a knife halve vanilla bean lengthwise and scrape out seeds. In a blender puree vanilla seeds, half of drained yogurt, and remaining ingredients. In a bowl stir together vanilla mixture and remaining yogurt.
Transfer mixture to ice-cream maker and freeze. Transfer frozen yogurt to an airtight container and put in freezer to harden up a bit.

Peanut Butter Frozen Yogurt

1/3 cup chunky peanut butter
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 1/2 cups skim milk
1 (1 1/3 ounce) envelope dream whip whipped dessert topping mix
1 cup plain fat-free yogurt
In a medium bowl, combine peanut butter, brown sugar and vanilla; set aside
In a small bowl, gradually add milk to dry whipped topping mix; stir or whisk until well mixed
Gradually whisk into peanut butter mixture; then add yogurt
(pour and freeze prepared yogurt in an 8 inch square baking pan, cover with foil; freeze until solid (1-2 hours) break frozen mixture into pieces and process in food processor just until soft. Optional- repeat freezing and beating 1-2 more times
OR (pour prepared yogurt into a metal mixer bowl, cover with foil; Freeze 2 hours or until firm at edges and semi-soft in centre; beat with electric mixer on med-high until soft; Optional- repeat freezing and mixing 1-2 more times)
Yield 1 quart (8 servings).

Chocolate-Chip Raspberry Frozen Yogurt

3 cups unsweetened frozen raspberries
2 cups fat-free plain yogurt
1/3 cup granulated sugar (or to taste)
1 Tbsp vanilla extract
1 cup mini chocolate chips
Process raspberries, yogurt, sugar, and vanilla until smooth in food processor. Pour into ice cream maker and prepare according to manufacturer’s instructions, adding chocolate chips in the last 5 minutes of freezing OR see tips under “No Ice Cream Maker?”
For chocolate-chip strawberry frozen yogurt, substitute unsweetened frozen strawberries.
For chocolate-chip banana frozen yogurt, slice and freeze 2-4 bananas, depending on size, and substitute 3 cups frozen banana slices for raspberries.

Fresh Peach
Frozen Yogurt

1/3 cup of fresh peaches, peeled and chopped
2-1/2 cups of plain, whole milk yogurt
1/2 cup of raw sugar
1 teaspoon of vanilla
Combine all the ingredients, chill them for 2 hours, and then churn the confection. Light, fresh, and creamy, this frozen yogurt is bound to be one of your favorites.

Frozen Yogurt

2/3 cup of honey
2 tablespoons of lemon juice
1 teaspoon of grated lemon rind
pinch of salt
2 cups of plain, whole milk yogurt
2 egg whites
One of my favorite frozen yogurt recipes! Honey and lemon go together beautifully in frozen yogurt. The honey gives the dessert a smooth texture and natural sweetness, while the lemon imparts a bright snap to the taste. To make this delightful delicacy, combine the first four ingredients in a heavy enameled or stainless steel saucepan over medium heat and stir them until they’re well blended. Then set the mixture aside to cool.
Next, mix in the yogurt and chill the concoction for 2 hours. Then beat the egg whites until stiff peaks form, gently fold them into the yogurt preparation, and churn the dessert in a two-quart freezer.

Matcha (Green Tea) Frozen Yogurt

1 cup homemade yogurt or plain whole milk yogurt
1 teaspoon matcha (green tea) powder
1/4 cup powdered sugar
Mix small amount of yogurt with tea and sugar to make smooth mixture. Incorporate into rest of yogurt and mix well until completely blended.
Chill in the fridge for a few hours then churn the mix in the ice cream machine/frozen yogurt maker according to the manufacturer’s instruction.

credit: http://yogurt-everyday.com/frozen-yogurt-recipes.html
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