- Almost twice the protein
- Only half the carbohydrates (sugar)
- Creamier and thicker
- Only half the sodium
- 1 medium cucumber, peeled, seeded, shredded, and squeezed dry in a kitchen towel
- 2 C (16oz) Plain 0% Chobani Greek Yogurt
- 2 tsp fresh lemon juice
- 1/4 tsp salt
- 2 garlic cloves, minced
- 1 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp fresh or 1 tsp dried oregano
I use Greek yogurt as a substitute in many baking recipes that call for oil, and still end up with an outstanding treat that’s low in fat but high in flavor and protein. It also replaces other fatty ingredients like heavy cream, cream cheese, sour cream, ricotta cheese, and even butter.
- ¾ cup all-purpose flour
- ¾ cup whole-wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 2 Tbsp butter
- ½ cup natural applesauce (no sugar added)
- ¾ cup sugar - I use about 1 1/2 tsp of liquid stevia
- 2 large eggs - or 4 egg whites
- 1 tsp vanilla extract
- 3 large overripe bananas
- ½ cup Chobani Plain 0% Greek Yogurt
- ½ cup walnuts, toasted and chopped (optional)
- ½ cup semi-sweet chocolate chips (optional)
Peel bananas. Cut each in half lengthwise and then cut each half into halves. Chop quartered bananas into 2-inch pieces. Set aside.
In a large bowl, cream butter and sugar into a smooth paste. Add applesauce and vanilla, and mix until combined. Add eggs on at a time, and beat until incorporated.
Add flour mixture to wet ingredients, and mix well. Add chopped bananas, nuts and/or chocolate chips and Chobani.
Fold ingredients in, being careful not to break up banana chunks. Bake at 350˚F for 1 hour or until inserted knife comes out clean when removed from loaf.
Nutrition Information: Calories 210, Fat 4g, Sat Fat 2g, Protein 6g, Carbohydrate 40g, Fiber 3g, Sodium 110mg
For more flavorful Greek yogurt recipes, check out Chobani’s website.