Yesterday I had a ton of traffic on my blog and at first I wasn't sure why. It is nice the wordpress allows you to see how many visits you have, and where people came from. Using those tools I found out that a few of my recipes had been pinned by Chobani Yogurt, and that was bringing in a lot of traffic. I headed over to Chobani to see what was going on and there they were, a few of my recipes pinned in several different catagories! It was very exciting. They featured my Corn Fritters with Cilantro Lime Dip, and the Chicken and White Bean Chili. With all the attention I also had 100's of repins, which was also exciting! Thank everyone for visiting my blog!!
While poking around on Chobani's blog I found a really handy conversion chart. Apparently you can substitute greek yogurt for a ton of different things...butter, oil, sour cream, mayo, cream cheese, and more! It will turn a recipe healthier and packs a huge punch of protein! Here is the chart:
What are you going to use Greek Yogurt for from now on? I am a totally believer after the Greek Yogurt Strawberry Banana Bread...it was sooooo moist and delicious, and since there was no oil or butter in it, I know it was because of the yogurt!
Wow, that's really interesting! I would never have thought it. Do you mind if I copy & paste the above & share it on my blog?
I don't mind! I think at the top of your screen there is a 'reblog' button that you can press...it will link it back 🙂 It's next to where you click to see the stats in the bar at the top. I am going to start using it more! I have always done it for Sour Cream, but my friend just told me she used the subs in a red velvet cake and it was awesome!
Reblogged this on Granny's Kitchen and commented:
I haven't tried this yet, but certainly will very soon.
Chobani Creek yogurt is my favorite, because it is so creamy and rich in flavor. This recipe is great for giving other uses. Thanks again for these wonderful recipes
what about when butter is less than 1 cup. how much greek yogurt then?
I would just try to convert the chart. So if something calls for 1/2 cup of butter, do 1/8 cup of greek yogurt, and 1/4 cup butter...etc. Hope that helps!
I'm going for frozen cheesecake bites tonight....It calls for 2 cups of cream cheese. Do you think it would be safe to sub it all for Greek yogurt? Or do you think a 50/50 blend would give it a more authentic texture?
It would probably taste better 50/50, but I have made a 'cheesecake' out of all greek yogurt before and it was good...