Summer may be winding down, but the weather sure doesn’t feel that way. It’s still 90+ degrees in my neck of the woods. Considering this heat, Chobani is encouraging us all to create a cool down using their plain Greek yogurt. So, it was time to get creative and come up with a recipe perfect for the end of summer. The first place I went for inspiration was the Chobani recipe page to see their suggestions. It’s full of great ideas!
Everyday during the summer in my house has some kind of frozen treat. Usually, it’s ice cream cones or popsicles. So I knew I wanted to create some kind of frozen dessert. I created a fruit taco recipe with frozen yogurt using Chobani’s plain Greek yogurt. It’s a fun dessert taco that’s tangy, tart, sweet, creamy and crunchy all at the same time.
Ingredients and Directions:
- 3 cups of plain Chobani Greek yogurt
- 1 cup sugar
- 1 tsp vanilla extract
This was easy to make as long as you have an ice cream maker. Simply mix 3 cups of yogurt with 1 cup of sugar (more or less depending on your taste) and 1 tsp of vanilla extract. This frozen yogurt is tangy and slightly sweet. Pour into the ice cream maker and churn for 20 minutes or until the desired consistency is reached.
Sweet and Crunchy Taco Shell
- 4 flour tortillas
- 2 tbsp butter
- 1 tsp cinnamon
A plain flour tortilla would work for this recipe but I wanted to bring a little more sweetness and crunchy texture to recipe. So I cut a small circle out of a tortilla and placed it in a pan with butter, brown sugar, and cinnamon. The tortilla was browned until the sugar caramelized. Here’s a tip to create the taco shape. When the taco is warm, drape over the racks on your oven and let it cool. Once removed, it will maintain the shape of a taco shell. Easy peasy.
The Berry Topping
- about 5 large Strawberries
- about 6 small Blackberries
- about 2 tbsp Blueberries
- Sprinkle of sugar
Pick your favorite berries and dice them up into bite size pieces. Sprinkle them with sugar and mix.
Strawberry Lemon Drizzle
- 1/2 cup plain Chobani Greek Yogurt
- 1 tbsp lemon juice
- 1 tbsp liquid sugar (or corn syrup)
- 1/2 tsp vanilla
- 2 tbsp strawberry jelly
- zest of one lemon
Combine all ingredients until thoroughly combined.
Assemble the taco with frozen yogurt, berries and drizzle. Enjoy immediately!
Here’s what I learned during this little project: creating a recipe is easy…. in my head! I had a vision both for taste and appearance for this recipe when I was brainstorming ideas. Everything would all fall into place with minimal tweaking and I would easily capture beautiful photos.
The first attempt at the frozen yogurt was a tangy mess, not enough sugar. And when it was paired with the tartness of the berries and strawberry lemon drizzle, the flavor just wasn’t there. The second attempt, we added a touch more sugar and the flavor turned out nice.
Now on to the photos. I am in no way a professional photographer. I do have a DSLR camera and I attempt to use it on manual. I am learning but it takes practice. As I’m finding out. And it’s not that easy to take pretty pictures of quickly melting frozen yogurt tacos. My first attempt either looked like a melted blob of goop or an out of focus blur. Fail.
After realizing I had zero photos (out of the 20 or so I took) I could use, I was a little frustrated. Why didn’t they look pretty? So I cleaned up the messy kitchen and I tried again the next day.
I wanted to capture a summer-y feel so I decided to take some photos outside. In the sun. On a hot day. Photos of a frozen dessert…… real smart, Julie. I had to work quick. So I prepped more tacos and here’s the end result:
Not too bad, but definitely room to improve. My husband was loving all the fruit tacos around by the way. He loved the sweet and crunchy taco shell. Probably because it was made with sugar and butter 🙂
It’s a tasty dessert to try on a hot summer day!
What will you create with Chobani Greek Yogurt?
Take the recipe challenge and tweet using the hashtag #madewithchobani.