Today I have a delicious and guilt-free snack recipe to share with you. But that's not all. You just wait...
I previously made Blueberry Yogurt Cake Doughnuts, but those are longggg gone. I was ready for more.
With my fresh supply of yogurt from my lovely friends at Chobani, I am exploring all of its possibilities. The great part about it is that the wide variety of yogurt flavors make recipe adaptations easy-peasy.
A slice of this bread weighs in at just about 120 calories. All the more reason to spread on some butter while it's warm and let it melt right into the bread.
Don't mind if I do!
If are looking for the instant gratification of enjoying a cup of thick and creamy yogurt the traditional way (with a spoon), you are sure to never get bored either. Blueberry, Strawberry Banana, Pomegranate, Black Cherry, Apple Cinnamon...I think my favorite so far is probably Strawberry Banana. Mmmm.
Now for the reason you really should be excited today. I have teamed up with Chobani to give one of you lucky readers o' mine your own assorted case (12-pack) of greek yogurt!
You will receive one entry for doing each of the following:
-Visit Chobani's "Chobaniac Creations" Pinterest board and tell me which recipe you would make first
-"Like" Chobani on Facebook
-Follow Chobani on Twitter
-"Like" CountingMyCupcakes on Facebook
-Follow me on Twitter
You must leave a separate comment on this post for each entry.
Giveaway ends Sunday, July 1st at 11:59pm EST. Winner announced on this blog Tuesday, July 3rd.
Greek Yogurt Cinnamon Raisin Bread
(Adapted from No Sugar Sweet Life)
Makes 10-12 small servings
1 1/2 cup all-purpose flour
3 tablespoons cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup brown sugar
1 container (6 ounces) Chobani Vanilla Yogurt
1/2 cup milk (I used almond milk)
1. Preheat oven to 350 degrees. Spray medium sized bread pan with cooking spray and set aside.
2. In a medium bowl, combine flours, baking powder, salt and cinnamon.
3. In a separate bowl, whisk together brown sugar, yogurt and milk. Add to dry ingredients and whisk until just combined.
4. Pour the batter into the bread pan and gently shake to flatten out evenly.
5. Bake 40-45 minutes or until bread begins to pull away from the sides and toothpick inserted in middle comes out clean.
6. Let cool about 5-10 minutes on cooling rack before slicing.