Yoplait vs. Chobani 100 Calorie Strawberry Greek Yogurt Taste Off

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The fine folks at Yoplait are convinced that their new 100-calorie line of Greek yogurts is so amazing and awesome that they asked me to do a taste-off with Chobani to see which yogurt came out ahead.

I have to admit that I was pretty skeptical from the get-go. Im typically a Fage or Chobani girl, with the occasional Trader Joe’s Greek yogurt thrown in here or there. Yoplait is usually for the kids or something that I grew up with. I just don’t think of Yoplait on a typical day. I was totally curious though.

I’m  a huge Greek yogurt fan. I love the creamy and rich taste of the yogurt and the huge protein burst it gives me. It gives me the energy I need for the day until I break for lunch. I have never had the 100-calorie yogurt options and wasn’t sure what to expect. I was on a business trip recently and they had the regular Yoplait Greek yogurt (not low-calorie) and I wasn’t too impressed. I found it too sweet and not creamy enough. So I went in to this experiment a bit jaded and not so trusting. Could Yoplait make friends with me? Would my longstanding love for Chobani live on?

I bought the strawberry flavor of both brands. I bought a few of each so I could test on the whole family. I had to put the two yogurts side-by-side for the full effect and proceed with the test. Physically, the containers are the same size and shape. No big surprise there. Yogurt containers seem to come in just a few models.

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When I opened the package, I peeked in and stirred up the contents. The Yoplait Greek 100 Strawberry seemed to have less in the container, and had settled a bit. It certainly looked creamier and pinker than the Chobani Simply 100 Strawberry. The fruit in the Chobani was on the bottom and had to be stirred up. No surprise there. They are typically fruit on the bottom, while Yoplait tends to often be all mixed up. Based on the color, I actually had to check the ingredient panel right then and there. I’m not a fan of fake food colorings, so I was ready to seethe. My nerves calmed, when I saw that both yogurts used beta carotene and vegetable juice for coloring. No red # whatever. Phewsh!


I took a spoonful of each yogurt. I was expecting a sugar bomb from Yoplait and a natural tart and creamy effect from Chobani.

My mind was blown. My expectations were blown up!

I was actually bothered by the taste in the Chobani. It had a funky off-set taste. I couldside by sode yogurts.jpgn’t quite place it, but I was missing my creaminess. What happened, Chobani? Why have you forsaken me?

Yoplait had the right texture I was seeking in a Greek yogurt. The creamy factor hit me right where it needed to be. The yogurt wasn’t too sweet. It had the right amount of tartness that I’ve come to expect from my Greek yogurts. Yoplait totally blew me away! They were the winner on every aspect that I judge a yogurt by. Whoa!

Mind blown, I sought my family’s judgement. Four out of four panelists agreed. Yoplait was the clear winner! Are you interested in participating in this awesome #tasteoff? Check it out here!

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*This taste test was sponsored by Yoplait, but I was given the creative freedom to honestly express my opinions.




Chilled Pea and Basil Soup


This month’s Kosher Connection link-up features chilled soups.  It’s June, and the weather is heating up. Always happy to have a cool treat.

I love challenges like this. I never really make cold soup. I do love a good gazpacho every so often, but chilled soups don’t really happen in this kitchen. If I made hot chicken soup every week in the summer, nobody would complain. We’re just a warm soup kind of family and a little heat doesn’t usually stop me. Myself excluded that is. I’m not in to warm soups on a hot day.

This challenge got me thinking about different flavors that I love. I wasn’t going to do a gazpacho. That’s been done. I have several friends that love chilled fruit soups, but that’s just not me.  I thought about the various herbs that I have growing on my deck and then looked to the beautiful early summer veggies I’ve been seeing at the farmer’s markets. I knew I had to focus on some seasonal vegetables and herbs. At the market today, I came upon some beautiful peas. Yum! These English peas were amazing and so sweet. I then turned to my favorite herb  – my basil plant. I had to turn these two in to soup.

I began by sauteeing up some shallots and garlic in a bit of butter and olive oil. I then added the peas and the chopped basil. After they cook for a few minutes, I added in some vegetable broth and let the soup cook a bit.


Once the peas were sufficiently cooked, I pureed the soup with my immersion blender and added some Greek yogurt to the soup.


I removed the soup from the heat and then began to cool it down. If you’d like, you can transfer the soup to a bowl and then sit it over a larger bowl of ice for a quick chill down.

I served the soup chilled with some additional Greek yogurt stirred in. Love the flavor. The sweetness of the peas combined with the basil really work well together. Will definitely make this again.


Chilled Pea and Basil Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Summer Soups
Serves: 6
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 2 tsp. salt
  • 2 tsp fresh ground pepper
  • ¾ pound English peas (or use frozen petite peas)
  • 1 cup chopped basil
  • 2 cups vegetable broth
  • 2 tbsp. Greek yogurt or sour cream (plus extra for garnishing)
  • additional salt and pepper to taste
  1. Heat up the butter and olive oil in a medium-size pot.
  2. Add in the garlic and shallot and saute until soft.
  3. Stir in the salt and pepper.
  4. Stir in the peas and the basil. Saute or a minute or two.
  5. Add in the vegetable broth.
  6. Let the mixture come to a boil. Cover the pot and turn down the heat.
  7. Cook for about 7 minutes.
  8. After about 7 minutes, the peas should be cooked enough.
  9. Use a standard blender or an immersion blender to puree the soup.
  10. Stir in some Greek yogurt.
  11. Taste the soup a bit. Add additional salt and pepper as needed.
  12. Serve the soup garnished with additional basil and yogurt.
  13. Enjoy!


Don’t forget to check out some of the other great cold soups as part of the Kosher Connection link-up!


Strawberry Balsamic Yogurt Popsicles

As the heat wave continues, I realize that I have to get creative in the kitchen. I am grateful that I bought that Popsicle maker. It continues to be such a hit, and I can make a variety of yummy frozen treats.

This week, I turned to the strawberries. They were on sale and had to be used up. I love a strawberry salad with a balsamic dressing, so I decided to see if it would work in a Popsicle. As my picky daughter can testify, it was a success! She gives it two thumbs up!

Strawberry Balsamic Yogurt Popsicles

3/4 pound of fresh strawberries
2 tbsp. white sugar
1 tsp. vanilla
2 tbsp. balsamic vinegar (always use the good stuff)
3/4 cup plain Greek Yogurt

Slice up the strawberries and place in a non metallic bowl.  Sprinkle the sugar over the strawberries and put them aside for 30 minutes to an hour to let them macerate.


With an immersion blender, puree the strawberries. It can be chunky, but not too chunky. Mix in the rest of the ingredients.

Pour mixture in to Popsicle mold and freeze.

Eat them quickly before they melt.  Enjoy!

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