Enter: this creamy, perfect-for-spring-time-snacking "pudding" that takes about 5 minutes to make. #micdrop
Vanilla-Cardamom Pudding (with Greek Yogurt & Ricotta)
Yields: About 4 servings
-1 1/2 cups whole milk ricotta
-1/2 cup Chobani Non-Fat Plain Greek Yogurt
-1 vanilla bean, split with the seeds scraped out
-1/2 teaspoon honey
-Pinch of cardamom
-Pinch of salt
1.) Place all ingredients in a food processor (or blender) and puree until smooth. Chill in refrigerator for at least 30 minutes before serving so it's nicely chilled.
*Stores in the frigerator for up to 3 days.
**Have a little orange zest on hand? That would only make this pudding even better! Just add a pinch to the food processor before pulsing.
In all honesty, I've never been a fan of Greek yogurt all by itself, and the yogurts with fruit mixed in are way too sweet for my liking. However, I do love using Greek yogurt in a variety of dishes and recipes like this one, and I almost always buy Chobani - the texture's delightfully thick and creamy, and Chobani's prices tend to be a bit more affordable than most of the other options on the shelves.
Here are some other ways I love to incorporate Greek yogurt in my cooking:
-Substitute sour cream in (and on) Mexican dishes with Greek yogurt - healthier and still delicious!
-Using yogurt in breads, like this Lemon Yogurt Bread with Cardamom Syrup
-Swapping out mayonnaise in egg salad for Greek yogurt
-Blended in smoothies for extra protein and creaminess
How do you enjoy your Greek yogurt - straight up, with granola, some other way?
*This post was not sponsored by Chobani, but I did agree to create a recipe using one of their products. All opinions are my own.