I have been a bad girl. A bad, bad girl. These last three days I have eaten my way through New York City. I feel like I need to do a cleansing week of just raw vegetables and lots of juices.
But before I can get to this cleansing thing, let’s talk chocolate! And yogurt! Chobani Greek Yogurt!MMM! My mamma always told me when someone gives you food, you can’t give back their plate empty. Now my mamma didn’t really tell me that, but it is the right thing to do! You have to give their plate back to them with something you’ve cooked or baked. My darling friend Lauren came by with these amazing baked apples wrapped in phyllo dough drizzled with homemade caramel. How sweet is that?
Let’s just say we all really enjoyed her thoughtful gesture. It was gone even before I could photograph it! She knows that apple desserts are my favorite and she always brings me a tasting when she bakes something with apples.
I know that chocolate desserts are their favorite! When my sweet and very talented baker friend Lindsey from Gingerbread Bagels told me she was choosing me to be the next participant in the Chobani Greek Yogurt Challenge, I was so excited! I eat Chobani Greek Yogurt religiously! When I found out they were sending me some to bake with I was just giddy and prepared a list of recipes to show you. But I could only do one for the challenge.
This is the Chobani mitt that has been signed and mailed to all the food blog participants. This is Lindsey’s photo. My mitt is on the way from Lindseyso I borrowed her image. Thanks Lindsey! I can’t wait to sign mine too and send it back to Chobani.
I have had my eye on this decadent and supposedly light version of a Mississippi Mud Pie. Yes, a LIGHT version. Light and DELICIOUS! It is nowhere near a Mississippi Mud Pie. It was more like a Brownie Pie, and that is why I called it that.
My friend’s mother-in-law Ann is from Georgia. She makes THE REAL super high-calorie Mississippi Mud Pie. She told me on Christmas Eve she would even give me her recipe. Ann explained that it calls for a stick of butter, lots of marshmallows, and pecans from Georgia. She made some for their family Christmas Eve party that we are always invited to and I had two tiny squares. TINY. As I felt the enamel peeling away from my teeth, I couldn’t stop thinking about getting her recipe. But since we sort of overdid it during Christmas time, I thought I’d try the lighter version and share with my friend Lauren. I will still make Ann’s version one day.
This pie was amazing. The crust was perfect and the filling puffed up very nicely from the 4 egg whites. The addition of the Chobani Greek Yogurt made the filling very moist and light. This is nothing like Ann’s Mississippi Mud Pie. If you would like a brownie pie recipe that has a light, chocolaty crust, and a rich moist filling, you have to try this! I of course had to add just a smidgen of Nutella and more chocolate than the recipe called for.
Lauren and her family loved it. My family loved it. I just made another one tonight for my spoiled rotten kids! I decided to try it without the pie crust and it was a fabulous brownie! Now this brownie is not pretty when you cut it. It forms a nice topping that cracks as soon as you make the first cut. Nothing like thick crumbles of chocolate all over your counter that you have to eat up.
I will not be telling Ann that I made a light Mississippi Mud Pie. She would just tell me in her sweet Southern accent, “Lora, now that can’t be a REAL Mississippi Mud Pie if it is light.”
Valentine’s Day is fast approaching. This Decadent Brownie Yogurt Pie is a dessert that is perfect for the ending of a romantic meal with your sweetie. Or better yet, make it your romantic meal.
Look at these other wonderful Chobani Greek Yogurt recipes by some of my friends:
Sweet Yogurt Bread from Anecdotes and Apple Cores
Blueberry Orange Yogurt Muffins from Gingerbread Bagels
Greek Yogurt Crème Brûlée from A Thought for Food
Decadent Brownie Yogurt Pie
Yield: 10 servings (serving size: 1 slice)
*I used a 7–inch pie plate.
- 4.5 ounces all-purpose flour (about 1 cup)
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- 1/4 teaspoon salt
- 2 1/2 tablespoons vegetable shortening
- 2 tablespoons chilled butter, cut into small pieces
- 1/4 cup ice water
- Cooking spray
- 4 tablespoons butter
- 4 ounces semisweet chocolate chips
- 4 tablespoons Nutella
- 6 ounces low-fat Chobani Greek Yogurt
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1 cup sugar
- 1 cup all-purpose flour
- 1/3 cup Dutch process cocoa
- 1 teaspoon baking powder
- Dash of salt
1. To prepare crust, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add shortening and chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball); remove from bowl. Gently press mixture into a 4-inch circle; wrap in plastic wrap. Chill 30 minutes.
2. Preheat oven to 350°.
3. Unwrap and place chilled dough on plastic wrap. Lightly sprinkle dough with flour; roll to a 10-inch circle. Fit dough, plastic wrap side up, into a 7-inch pie plate coated with cooking spray and parchment paper. Remove remaining plastic wrap. Fold edges under, and flute.
4. To prepare filling, place 3 tablespoons butter and chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter and chocolate melt, stirring well to combine. Fold the Nutella into the chocolate mixture. Place vanilla and egg whites in a bowl; beat with a mixer at medium speed until foamy. Gradually add 1 cup sugar; beat until soft peaks form (about 2 minutes). Gently fold melted chocolate mixture into egg white mixture. Gently fold in the Chobani Greek Yogurt.
5. Lightly spoon the 1 cup flour and 1/3 cup Dutch process cocoa into dry measuring cups; level with a knife. Sift the flour, cocoa, baking powder, and dash of salt in a small bowl. Fold flour mixture into egg white mixture. Pour mixture into prepared crust. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean (because the topping becomes so hard, it is difficult inserting a toothpick into the top to see if it is done. I baked mine for about 40-42 minutes). Cool on a wire rack.
Cooking Light recipe with my adaptations (Chobani yogurt, more chocolate, butter, and NUTELLA!)
I hope you love this Decadent Brownie Yogurt Pie as much as we did! It was so much fun coming up with a recipe to share with my lovely readers and Chobani! Thank you Lindsey for thinking of me!
If you follow my blog, you know we just were in New York City for three days. Three AMAZING days! There was snow in many places. It was gorgeous and we really enjoyed ourselves with some great food! The kids were so excited to see all the taxi cabs and all the enourmous buildings. My son told me he wants to stay in NYC. Except when we reminded him of his “girlfriend” Alexis back home waiting for him in preschool. He quickly changed his mind.
I had been tweeting back and forth with Ken from Hungry Rabbit NYC and Jackie. Jackie sings. Jackie is a chef. Jackie makes INCREDIBLE chocolates. Ken is such a talented baker. Each blog post is thoughtful with amazing photos. I was brimming with excitement to finally meet them in NYC! We had been discussing maybe meeting up for a lunch. We finally chose the day and the place. We met this past Tuesday at Momofuku Noodle Bar. It was a fabulous meal. We shared different noodle bowls and pork steamed buns. Ahhh…the pork steamed buns! Even the kids LOVED those. I was so happy to finally meet people that I have been communicating with the last few months. They were both just adorable and lovely. We shared stories of our lives. I really enjoyed hearing about their lives in NYC.
Look at all those noodles! Jackie took this photo! My head is spinning again thinking of the flavors!
We then meandered over to Taralucci e Vino for some sweets, espresso, and hot tea and to chat some more. It was if we all knew each other for a long time. We all connected and I feel thankful to have met these wonderful friends in person.
It’s a tiny little place owned by Italians. My daughter and Ken chose the desserts. She told me they chose, “mostly chocolate”. The desserts were very good and it was the perfect ending to a wonderful afternoon with our new friends. It was so nice that they took time from their day to show us some of their favorite food places. Thank you Jackie and Ken for an incredible afternoon!
I have so many photos to share from our trip. We spent an afternoon in Eataly! Oh my goodness! I could move there! Before Eataly, we spent a couple of hours in Central Park. I have never seen any thing as magical. All the trees bare from winter’s harsh changes. The ground blanketed in thick, white snow.
The park was so peaceful. Except for the occasional sound of the hooves from the horse-drawn carriages passing by.
We also heard scattered throughout the park the musicians doing what they love. When we walked by this gentleman he was playing, “My Funny Valentine”.
I have seen so many movies with scenes in Central Park. I felt like I was the part of a movie. A movie where life is good and sweet. The scene was breathtaking. Beautiful snow that my children had never seen before. Snow that I hadn’t seen since my college days in Ohio. That bone chilling cold that takes your breath away. I am so used to tropical heat and balmy days even in the winter time. As the kids were laughing and running in front of me with my husband, I walked slowly. I took my time and enjoyed the views. I watched the couples jogging by. The dogs running freely without any sweaters on. Why do Florida dog owners put sweaters on their dogs and in NYC they don’t?
My senses were overloaded with different memories of walking through the snow. At that moment, one of the memories that stood out most prominently was of me being a student and walking along the campus of Kent State University in Ohio with my friends in the winter time. I was living in the Pre-Med/Pre-Law dormitories. I was not a Pre-Med or Pre-Law student. Goodness, it did sort of improve my dating life when someone would ask where they should meet me and I would say, “Van Campen.” And they would respond, “You live at Van Campen?” And I would humbly say, “Um, why yes. I do.” Lord knows how I got assigned there. I was studying International Business. They assumed I was Pre-Med or Pre-Law. They didn’t need to know that.
Here I am at Kent State in Ohio with some of my friends that were not my neighbors at Van Campen Hall. Hair that is way too blonde. Very attractive plaid baggy shirt. Really poofy bangs. (My hubby loves to crack up at these photos of me and my poofy hair!lol) While my dorm friends would be studying hard, I would be working on my social skills.
And me in the middle of Central Park on this past Monday. Florida girl all bundled up. That is a faux-far scarf my sister-in-law loaned me so don’t get your panties in a bundle! It does look real pretty in photos though. Why wear real fur? Thank goodness she gave me some warm things to borrow for those three very cold days.
Thank you for stopping by today! I love your comments! They make me smile really, really big! They do!! I hope you enjoy this Decadent Brownie Yogurt Pie recipe and some photos of our recent trip to New York City. I promise to post the photos of Eataly this weekend. It was incredible! Hope you are staying warm if you are in all the snow that recently fell. It is going to be chilly here tonight too in South Florida.