Today is just quick post that I want to share because I always have leftovers – and I like to see myself as someone who isn’t wasteful. So here’s how I’ve used some of the extra raspberry from my raspberry filled cupcakes: as a Chobani mix-in!
I wasn’t always a fan of Chobani, but I recently tried their lemon flavor and it’s just on a whole new level for me. Since then, I’ve been looking for ways to switch it up – adding blueberries or granola, even dipping marshmallows in it!
If you’re wanting to make the raspberry now, you can find the recipe at the above link. It’s essentially just raspberries (fresh or frozen), cornstarch, and some sugar. It can be a real hassle to strain though, so I’m a fan of making a good batch and refrigerating it – it’s good for at least a week. :)
Alana
wrote on
Although I am a fan of Chobani (I’ve even blogged about it several times- it’s made in my part of upstate New York) I agree that yogurt is much better when you make your own mix ins. And yours is a pretty pure product. It would especially be a great tradition during raspberry season when you can pick raspberries for a reasonable price, and then make a good sized batch.
Lauren
wrote on
That’s a good idea Alana, I’d love to go pick raspberries. :)
Andy Lockhart
wrote on
I assume Chobani is like yoghurt? It looks good but i saw that word strain, which implies something I have to pay attention to :) Thanks for sharing.
Lauren
wrote on
Yeah, Chobani is a greek yogurt brand – it has a pretty unique taste compared to regular yogurt.