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.
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.
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.
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:
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?
Pear Noodle Yogurt Parfaits with Chobani
- 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
- Divide your diced fruit at the bottom of three mason jars.
- Top fruit with one container of Chobani Simply 100 Greek yogurt per mason jar.
- Top greek yogurt with 1/3 cup of granola per mason jar.
- Top granola with pear noodles in each mason jar.
- Serve with a spoon.