It’s finally back to reality in these parts…well, kind of. I think we will be living on our Superbowl high for a while!
But it’s back to regular blogging, and as promised I have a DELICIOUS recipe to share with you today.
First I have to share with you the package that arrived at my doorstep Friday morning.
Oh Chobani, you spoil me!
I was SO EXCITED to tear into this package, but I never expected to see that cute spoon!
Adorable, right?! You better believe that I ate my Chobani with my new spoon that very day!
& then I kept digging into the box for the GOOD STUFF….
YUM!! The new flavors- Pear (0%) & Banana (2%)! You guys, I had been hunting HIGH & LOW for these flavors ever since I saw they were released. I found the pear about a week ago, but I had yet to find the banana.
The pear was love.at.first.bite! Pears are, by far, my favorite fruit. I typically eat at LEAST one a day. I cannot get enough of them. As for the banana, another HUGE HIT by Chobani. I don’t think they have made a flavor a don’t like! But these two flavors are topping the charts on my favorites. Pear has definitely taken over my #1 favorite spot, it was once dominated by black cherry. The 2% Strawberry banana & 2% Banana are TIED as my #2 favorites. Too hard to pick between the two.
With all of the greek yogurt that was in my fridge, I got a REALLY bad itch to bake. As you know I LOVE substituting not so healthy ingredients in recipes with greek yogurt and I was on a mission to come up with a recipe using Pear Chobani.
I had a few ideas go through my head, the first one being a pear breakfast bread, but I wanted something a little different than just bread. I mean, don’t get me wrong I LOVE all types of breakfast breads (especially banana bread), but I felt the need to branch out a bit.
Then this came to mind….
Streusel Pear Coffee Cake
(recipe adapted from this recipe)
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour or regular whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tsp Truvia baking blend (or 3 tbsp sugar)
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
- 1/2 cup packed brown sugar
- 2 tablespoons butter, at room temperature
- 2- 6oz. containers Pear Chobani
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 cup fresh pears, seeded and finely chopped, & divided
- A dash of cinnamon, for topping, if desired
- Powdered sugar, optional
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and 1 of the 6 oz. Pear Chobani containers. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the egg whites, 1 at a time, beating until fully combined. Beat in the vanilla.
Add the flour mixture in 2 batches. Then add the other 6oz. container of Pear Chobani. Stir until just combined.
Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with half of the pears, gently pressing them into the batter.
Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, and then finally the rest of the pears pressing them gently into the batter. Sprinkle with a dash of cinnamon, if desired.
Bake until a wooden toothpick inserted in center comes out clean, about 35 to 45 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack.
Now I have some real feedback for you on the recipe! My Mom came down to stay with me & G Friday & Saturday night, because Craig was out of town, and we just had a girls’ weekend.
While I was baking this, the whole house smelled of cinnamon & brown sugar. Drool. But once it came out of the oven, I was so happy to see how much it had risen- it was nice & fluffy.
I let it cool for a bit & then we dug in. The first thing both of us said was that it’s not OVER the top sweet. In our opinion, it was the perfect amount of sweetness. Sometimes coffee cake can be a bit too sweet, in my opinion, and you can only have a small piece without feeling like sugar overload. But not with this cake, it’s more of a subtle sweetness.
But my Mom had a good idea, if you wanted to sweeten it up a bit- either sprinkle it with a bit of powdered sugar OR make a simple glaze with powdered sugar & milk- which you can just drizzle over the top. The two of us enjoyed it as is and we both thoroughly enjoyed it.
What I also love about the cake is that there is NO oil & minimal butter. It’s also full of protein from the greek yogurt and very low in fat. For one serving of the cake, which there are 9 servings in this recipe, the nutrition stats are AWESOME!
Calories: 225, Fat: 3 grams, Carbs: 44 grams, & Protein: 8 grams.
You cannot beat that! This is perfect for breakfast on the go- just make the coffee cake on the weekend & you have breakfast for the week! It’s also freezer friendly, so you could always make it & freeze half of it for later.
This has to be one of the best recipes that I have ever come up with. It might be because I’m a little partial to anything pear, but I also thought it was nice & fluffy, with the perfect balance of sweetness.
Please let me know if you try this recipe, I would love to hear what you think!
Thanks again to Chobani for helping supply my Greek yogurt addiction.