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. :)
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