We had a bit of a greek yogurt mishap at my house recently. It’s a funny story, really.
So basically I went to the grocery store to pick up Chobani. No surprise there, right? Everyone knows I’m a big greek yogurt fan. But guess what? There was no chobani! Cleary, I was no going to leave the store without my beloved greek yogurt, so I grabbed a different brand, Cabot to be exact, and rushed out of the store and headed home.
Everything seemed normal, but it wasn’t. Little did I know, our family was in for a surprise.
Boy, am I being dramatic about this or what? Sorry about that. I love me a good story, and I couldn’t pass up the opportunity to make this just a wee bit exaggerated. So without further ado, I shall continue.
The big discovery was made one morning when my mom decided she wanted yogurt for breakfast. She scooped it into her bowl, topped it with berries and a drizzle of honey, and dug in. Seconds later, her face took on a crazy expression and she was staring down at her yogurt bowl in confusion. In all honesty, it was quite funny. Then my mom ran over to the fridge, grabbed the container of Cabot greek yogurt, and shoved it into my face. What percent fat is this? She asked urgently. I turned over the container, and when I found the answer, I realized her shock. It was 10% fat greek yogurt! That is way more than what we’re used to at my house. Apparently, my mom has taken one bite and then was overcome by how incredibly rich the greek yogurt was. There was no way to eat a whole bowl of that stuff with a spoon without entering a yogurt food coma.
So what to do?
Bake with it, of course. The first order of buisness? Cheesecake! I’ve tried making greek yogurt cheesecake before, but without the addition of tofu, it’s never been as creamy as I would like. I thought using a high fat yogurt would help solve the problem, and I was right.
Using the greek yogurt, I baked up a super creamy Chocolate Cheesecake. It’s so rich, so chocolatey, and so darn delicious. What a great way to use up unwanted 10% fat greek yogurt.
Chocolate Greek Yogurt Cheesecake
2 1/2 cups 10% greek yogurt (I used cabot)
3 egg whites (9 tbsp from the carton)
1/3 cup special dark cocoa powder
1/2 cup + 2 tbsp honey (you can try to replace some with stevia if you prefer)
1/4 cup arrowroot starch
1 tsp vanilla
1/4 tsp salt
- Preheat oven to 350F. Grease a 9in round pan. Place all ingredients in a large bowl. Mix until completely incorporated with no cocoa powder clumps. Scoop into prepared pan and spread into an even layer. Bake in preheated oven for 30-35 minutes, until firm. Remove from oven and let cool. Once cooled, chill in fridge for at least 3 hours. Slice into 12 thin slices (cheesecake is very rich) and serve with whipped cream, fruit, or plain. Store in fridge.
Revisited Recipe of the Day:
Chocolate Chip Cranberry Biscotti