chobani dessert cakes
chobani dessert cakes

I’m obsessed with Greek yogurt. In fact, I’m often told I should be a paid spokesperson for all of the advertising I do on their behalf to innocent bystanders. Chobani is also quite benevolent to dietitians, sending me a package of Cho-Olympic swag including yogurt, client hand outs on protein, a water bottle…and the cats liked the box. So it was a win-win-win for us all.

Chobani has vast potential within the kitchen as a fat replacement, thickener, and healthy high protein snack. After experimenting with homemade ice cream that included a ton of…hydrophobic…ingredients (heavy cream...fat...), I knew Chobani could be worked into healthier post dinner festivities. This experiment resulted, successfully I might add, in mini Chobani frozen yogurt cakes, perched atop a spicy gingersnap crust.

chobani blueberry dessert cake
chobani blueberry dessert cake

 Ingredients

  • 6 oz Chobani: lemon
  • 6 oz Chobani: blueberry
  • 6 oz Chobani: cinnamon apple
  • 1 carrot, grated
  • 1 1/2 C gingersnap cookies, crushed
  • 2 T butter, melted
  • 1T crystalized ginger
  • 1/8 C granulated sugar (as needed for preference)
  • pinch of ground cinnamon
  • pinch of ground cloves

Directions: Process gingersnaps in a Cuisinart. Cookies should be similar to a rough sand in texture. Add melted butter to the gingersnaps and mix. Place mixture into cupcake liners, pressing down to create a crust. These particular polkadot cupcake liners were sent to be from Darcy, the editor of Martha Stewart weddings. She has a great line up of party materials.

P1050586
P1050586

In a separate bowls add the following variation fillings:

Carrot Cake

  • 1 grated carrot
  • 1 6oz container of apple cinnamon Chobani
  • pinch of ground cloves
  • pinch of cinnamon
carrot cake
carrot cake

Blueberry Lemon

  • ½ 6 oz blueberry chobani
  • ½ 6 oz lemon chobani
  • 1 T sugar
  • fresh mint (garnish)

Lemon Ginger

  • 1 T crystallized ginger
  • 1 6 oz lemon chobani
  • 1 T sugar
  • lemon peel (garnish)

Stir each batch separately and add to separate crust containers. Place in freezer until needed. Note: These taste best partially thawed so the yogurt softens. You can pull them 10 minutes ahead of time or, serve after roughly two hours in the freezer.

chobani frozen cakes
chobani frozen cakes

One thing we noticed was the carrot cakes were a bit crystallized because of the water content from the carrots. It doesn't make any taste difference, and using the carrots definitely stretches the yogurt to make more servings.

chobani desserts
chobani desserts

I love the variety of flavors that guests have to chose from, or the ease of a healthier dessert for one, already in a single serving. The cakes un-mold perfectly with the crust in tact. I use a similar crust method when I made my gluten free individual party quiches.

Disclosure: I was not paid to write this post, instagram yummy Chobani pictures, or sing the praises of Greek yogurt on high throughout my day to day life. Chobani did send me a great package that included free yogurt because they like dietitians who blog. 

Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.