Pear Noodle Yogurt Parfaits with Chobani

Pear Noodle Yogurt Parfaits with Chobani

When I was training for my marathon, I ate so much Chobani Greek yogurt, I should’ve turned Greek. Every single day but Sunday, I had Chobani’s plain 0% nonfat Greek yogurt for breakfast with granola, bananas, and blueberries. Every. single. day.

Then, I had it around 3:30pm as a pre-run snack – the same thing: yogurt, fruit, granola. Even when I woke up on the day of my marathon at 4:00am, I mixed up my yogurt parfait and fueled up. I remember dragging my mother around San Francisco, because I had to find a grocery store with my preferred granola and of course, Chobani.

Imagine my delight when Refinery29 asked me to blog about Chobani’s Simply 100 Greek Yogurt.

Pear Noodle Yogurt Parfaits with Chobani

I find that Chobani Greek yogurt has the least bitter aftertaste. It’s delicious before, during and after you eat it. Maybe that’s because they use cool ingredients like monk fruit to naturally sweeten the yogurt and keep it at 100 calories.

The Simply 100 line comes in Black Cherry, Blueberry, Vanilla, Strawberry, Peach, and Pineapple. For today’s post, I’m picking me three favorite flavors and making fun parfaits – they’re topped with pear noodles!

I haven’t posted much about pear noodles, but I should. Pears are just as easy as apples to spiralize and they come out as solid spirals, unlike apples – which can easily snap and break off. I used anjou and bosc pears for these parfaits – both worked wonderfully.

Pear Noodle Yogurt Parfaits with Chobani

Parfaits are fun because they’re visually stunning! If you’ve ever gone to a fancy restaurant and ordered a parfait in a martini glass, you get me. I love seeing the layers of different fresh ingredients.

Actually, parfaits are almost like presents from Williams Sonoma – the gift wrap is so delicately done, you feel bad opening the gift and “ruining” the wrapping. Same with parfaits – how dare we take our spoons and mess with those meticulous layers of granola, fruit and yogurt.

Pear Noodle Yogurt Parfaits with Chobani

And how about these mason jars? I became obsessed with these little chalk board glasses after seeing them out at a restaurant in Canada (on a work trip.) I found these similar ones at Pier 1 Imports months ago and I’ve been dying for a reason to use them.

I’ve found a reason! Mix these parfaits in layers and label them by the type of flavored Greek yogurt – you can make them dessert appropriate by mixing in chocolate chips in with the yogurt or even dusting the noodles with coconut flakes.

Your guests will love eating pear noodles – and of course, they’ll be very impressed. Cue “How did you get the pears into noodles?!”

Check out the different combinations I came up with:

Pear Noodle Yogurt Parfaits with Chobani

Pear Noodle Yogurt Parfaits with Chobani

Pear Noodle Yogurt Parfaits with Chobani

 

Just a fun new way to use your spiralizer – it doesn’t have to be for a party guest, it can just be for a party of one. Then, dump the jars out into a big bowl, mix together and enjoy an afternoon snack or a fluffy, yummy breakfast.

Disclaimer: Refinery29 sponsored this post on behalf of Chobani. Although Refinery29 provided compensation for this post, all opinions and recipes are my own.

What’s your favorite type of parfait?

Serves 1

Pear Noodle Yogurt Parfaits with Chobani

5 minPrep Time

5 minCook Time

Save Recipe

Ingredients

  • 3/4 cup diced fruit (bananas, blueberries or strawberries)
  • Chobani Simply 100 Greek yogurt - vanilla, blueberry, strawberry
  • 1 cup favorite granola
  • 2 medium pears (bosc or anjou)

Instructions

  1. Divide your diced fruit at the bottom of three mason jars.
  2. Top fruit with one container of Chobani Simply 100 Greek yogurt per mason jar.
  3. Top greek yogurt with 1/3 cup of granola per mason jar.
  4. Top granola with pear noodles in each mason jar.
  5. Serve with a spoon.
http://inspiralized.com/pear-noodle-yogurt-parfaits-with-chobani/

Pear Noodle Yogurt Parfaits with Chobani

Pear Noodle Yogurt Parfaits with Chobani

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Comments

  1. omg. So I’ve been trying to come up with something easy that I can send my husband to work with on those days he gets up late and is rushing off to the office. He needs something balanced and nutritious, but that doesn’t have to be assembled. I just got a couple of mason jars w/handles and lids yesterday. Bingo! There’s his morning rush job breakfast!

  2. What is your favorite granola?

  3. These parfaits sound wonderful, and if Chobani is not sweetened with Sucralose, I would definitely try it for these parfaits. I normally eat Costco’s Kirkland Signature plain 0% Greek yogurt, because all the flavored yogurts I’ve checked has Sucralose in them – and I can’t eat Sucralose (my husband can’t either). This is the first blog post I’ve received since signing up (yesterday), and if it keeps going like this my spiralizer is going to get a LOT of use! Obviously, too, I need to get going and make my favorite granola, the Almond Cherry Coconut granola from Coconut & Lime blog (Rachel Rapaport). [Every time I think another granola would be nice I end up going back to this one.]

    • My first newsletter too! Signed up yesterday too! When you spiraling the pear do you have to worry about the seeds? Are they ripe or just before, more firm?

      • They are not too soft or too firm – right in the middle! You can spiralize a firm pear, but it wouldn’t taste as good! Thanks for signing up for my newsletter!

  4. Okay, now I really feel I need to buy myself a spiralizer as an early birthday gift to myself – never mind it’d be eights months early ;). Until then I might have to try this with my julienne peeler because I want a parfait right now.

  5. I have neglected to comment on this dessert but have already made it twice! It is so refreshing and so very versatile! I just finished eating another concoction tonight and decided I had to let you know how delicious it is! I actually spiralized a peach! Used blueberries for the bottom layer, Greek vanilla yogurt, sunflower & pumpkin seed granola and the peach on top! Ahhhhhh….
    Wasn’t sure how the peach would work, but it was fine. I used a firm freestone peach cut in half, carefully removed the pit, then spiralized each half. You have 2 disks of peach left over, of course, but you get plenty of curls for topping. Great idea, Ali, thanks!

  6. This is perfect for my take to work breakfasts.

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  1. […] Pear Noodle Yogurt Parfaits with Chobani via Inspiralized […]

  2. […] on your wish list? A spiralizer. The [blog] world is giving me constant nudges to get one. These pear noodle parfaits? All kinds of vegetables noodles in this book? Actually, I might ask for one for […]

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