Have you ever made s’mores with a peanut butter cup instead of a small slab of milk chocolate? Personally, I have not. Quite frankly, that sounds messy and insane. But I like the maximalist approach. And really, what’s not to like about peanut butter, chocolate, graham crackers, and a melty marshmallow (you know, besides the mess and insanity of it all). A new Chobani Flip flavor is channeling this positively decadent-sounding dessert—but does it translate as a relatively low-cal, relatively low-fat yogurt cup? I tried the new Chobani Flip flave to find out.
Pros: Full disclosure, I’m a Flip freak. I love these things, although I tend to more frequently gravitate toward Dannon Lite + Fit REMIX because they’re a little bit lower in sugar than Chobani Flips. If you’re not versed in the Flip, it’s a cup of flavored low-fat Greek yogurt that comes with a little sidecar of sweet, crunchy mix-ins. In this case, you get peanut butter yogurt with little bits of honey graham crackers, milk chocolate, and peanut butter oat clusters. The peanut butter oat clusters are the stars of the show. The peanut butter is like a sweet coating around crunchy clusters and it really contributes a lot of flavor.
Cons: It’s good that the peanut butter clusters are in the mix because the flavor of the peanut butter yogurt itself is a bit subdued. One of my favorite creepy diet snacks is an apple dip made with powdered peanut butter and Greek yogurt, and that might even be a little more convincingly peanut buttery than this Chobani yogurt. If I worked in Chobani’s yogurt lab (a thing that surely exists), I would have hewed more closely to the existing S’more Smores flavor. That Flip flavor is made with vanilla yogurt that has a nice, marshmallow-adjacent thing going and then just added a few more peanut butter clusters. Voila!
Howdy! I’m Gwynedd, Sporked’s managing editor. I live in Los Angeles and have access to the best tacos the U.S. has to offer—but I’m a sucker for a crunchy Old El Paso taco night every now and then. I’ve been at Sporked since 2022 and I’m still searching frozen mozzarella sticks that can hold a candle to restaurant sticks.
Why you should trust me: I’ve been a journalist for 20 years (yikes), a consumer of food for 40-plus years, and I’m truly hard pressed to think of foods I don’t like (or that I can’t tolerate at the very least). Oh and one time I cooked my way through Guy Fieri’s cookbook and wrote about the journey through Flavortown.
What I buy every week: Trader Joe’s Original Savory Thins. Fat free plain yogurt (usually Fage or Nancy’s). Honeycrisp apples. Sweet cream coffee creamer for my at-home Americanos. A frozen cauliflower crust pizza and some jarred mushrooms to top it with. Old El Paso Stand ‘N Stuff taco shells and Gardein Ground Be’f, even though I think “be’f” is a nightmarish contraction.
Favorite ranking: Stouffer’s frozen dinners. I don’t own a microwave (I get my cancers the old fashioned way!), so I love taste testing things that I don’t really buy to eat at home.
Least favorite ranking: Soy sauce. Don’t get me wrong, I love soy sauce—but consuming that much sodium in one sitting is probably illegal in some countries. Our frozen enchilada taste test was a close second; the smell of microwaved corn tortillas still haunts me.
Thoughts? Questions? Complete disagreement? Leave a comment!
Thoughts? Questions? Complete disagreement? Leave a comment!