Strained Plain Yoghurt
Strawberry Frozen Yoghurt Bark
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Ingredients
2 FAGE Fruits Strawberry yoghurts
50g blueberries
50g raspberries
30g roughly chopped pistachios
Steps
Line a large baking tray with and spread the yoghurt into an even layer.
Sprinkle with blueberries, raspberries, and pistachios.
Freeze for 2 hours or until solid.
Break the bark into shards and serve. Careful it will melt quickly!
Recipe Type
Frozen Yoghurt Bark
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Ingredients
450g FAGE Total 5% yoghurt
Strawberries
Blueberries
Raspberries
Kiwis
Pomegranate
Almonds
Honey
Steps
Spread the yogurt evenly over a lined baking sheet.
Top with chopped berries, kiwi, pomegranate seeds and chopped almonds.
Freeze until firm.
Cheesy Chicken Dip
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Ingredients
225g package cream cheese, at room temperature
125g FAGE Total yoghurt 0%, 2% or 5%
250g rotisserie chicken, shredded and roughly diced
325g shredded mozzarella cheese, divided
45g grated parmesan cheese
¾ teaspoon garlic powder
½ teaspoon onion powder
1 tomato, diced
Fresh basil, julienned
Steps
Preheat oven to 190 Celsius degrees.
In a medium bowl, beat cream cheese and yoghurt with a handheld mixer until smooth.
Fold in the chicken, 224g of mozzarella cheese, parmesan cheese, garlic and onion powder and mix until well combined.
Pour the mixture into a 20 cm iron pan, or baking dish and spread the dip evenly.
Top with the remaining 112g mozzarella cheese and bake for 25-30 minutes or until the top is golden brown.
Remove from the oven and cool for 2-3 minutes. Garnish with diced tomato and fresh basil and serve with a baguette, chips, vegetables, or crackers of your choice.
Whipped Feta & Greek Yoghurt Dip
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Ingredients
220g block feta drained and roughly crumbled
210g FAGE Total 5%
2 tablespoons fresh lemon juice
Zest of a lemon, divided
2 tablespoons extra virgin olive oil, plus more for serving
1 teaspoon garlic powder
1 teaspoon red pepper flakes
2 tablespoons fresh mint, chopped (optional)
2 tablespoons fresh parsley, chopped (optional)
2 tablespoons pistachios, chopped (optional)
Serve with pita bread, baguette, or fresh vegetables
Steps
In a large food processor fitted with a blade, add feta, yogurt, lemon juice, half of the lemon zest, olive oil, and garlic powder. Blend until smooth, taking care to scrape the sides.
Move dip into a serving dish and drizzle with olive oil and top with pepper flakes, mint, parsley, pistachios, and the remaining lemon zest.
Serve with pita bread, baguette, or your favorite vegetables.
Deviled Eggs with Greek Yoghurt
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Ingredients
6 large hard-boiled eggs
60g of FAGE Total 0%, 2%, 5%
1 tablespoon Dijon mustard
Salt
Black pepper
Topping Options:
Herbs, pickled red onions, salt, pepper, edible flowers or paprika
Steps
Cut each egg in half lengthwise, remove the yolks and add to a blender or food processor.
Add the Greek yogurt, mustard, salt and pepper to the blender and blend until smooth.
Transfer the filling to a piping bag and fill each egg half with the yolk filling.
Garnish with favorite herbs and spices.
Meal Type
Egg salad sandwich
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Ingredients
6 eggs
70g FAGE Total, FAGE Total 2% or FAGE Total 0%
3 tablespoons minced celery
2 tablespoons minced chives
1 tablespoons Dijon mustard
2 teaspoons lemon juice
½ teaspoon fine sea salt
¼ teaspoon black pepper
¼ teaspoon curry powder
To Serve:
4 thick slices sourdough bread, toasted
1 bunch watercress, trimmed
Steps
Egg Salad: In a large pot with a steamer insert or steamer basket inside, bring water to a rolling boil. Using tongs, place eggs in steamer basket, cover pot, and steam for 10 minutes. While eggs steam fill a medium bowl with ice water. Transfer eggs to ice water bath and let cool completely.
Crack eggs all over, peel, and roughly chop. Transfer to a medium bowl and add FAGE Total, celery, chives, mustard, lemon juice, salt, pepper, and curry powder. Stir gently to combine.
To Serve: Divide egg salad between bread slices and top with watercress. Serve immediately.
Refrigerate any leftover egg salad in an airtight container up to 4 days.
Stuffed Spinach & Cheese Tree
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Ingredients
170g frozen chopped spinach, thawed and drained
60g shredded mozzarella cheese
30g Feta cheese
60g FAGE Total
1 garlic clove, minced
2 artichoke hearts, drained and chopped
¼ teaspoon black pepper
2 sheets of puff pastry
60g cup grated parmesan cheese
1 tablespoon sesame seeds
Egg wash:
1 egg
1 tablespoon milk
Garnish on a platter with rosemary
Steps
Preheat oven to 190 degrees centigrade and line a baking sheet with parchment paper. Set aside.
In a large bowl, combine spinach, mozzarella, feta, sour cream, garlic, artichokes, and black pepper.
Unfold one sheet of puff pastry and lay it on top of the parchment paper. Cut out a shape of an evergreen tree.
Spread the spinach mixture and add the second layer of the puff pastry tree on top of the spinach layer.
Gently press down the sides of the tree.
Cut 3cm branches and twist each branch.
Add a star-shaped puff pastry to the top of the tree.
In a small bowl, whisk together egg and milk. Brush onto the tree.
Top with sesame seeds and grated parmesan.
Bake for 20-25 minutes until the crust is golden brown
Recipe Type
Meal Type
Olive Cheese Bread
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Ingredients
1 loaf of large French bread
180 g FAGE Total 0%, 2%, 5%
4 tablespoons butter, at room temperature
225 g sliced pimento-stuffed green olives, drained, and sliced
170 g pitted black olives, drained, and sliced
225 g shredded Mozzarella
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
30 g spring onions, thinly sliced
Red pepper flakes (optional)
Steps
Preheat oven to 180 °C.
Slice the loaf of bread in half lengthwise and width wise to make 4 pieces of bread. Set aside.
In a medium bowl, combine yoghurt, butter, olives, cheese, garlic, onion powder, and salt and pepper.
Spread the yoghurt mixture evenly onto the 4 pieces of bread.
Bake for 20-25 minutes or until the cheese is golden brown.
Top with spring onions and red pepper flakes.
Recipe Type
Meal Type
Chocolate Peanut Butter Frozen Yoghurt Bark
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Ingredients
Ingredients:
560g FAGE Total
170g smooth peanut butter, at room temperature
110g agave, honey, or maple syrup
1 teaspoon vanilla extract
100g semi-sweet chocolate chips, melted
Optional toppings:
Mini pretzels
Chopped nuts of your choice
Steps
Line a 9x13 pan with wax paper. Set aside.
In a medium bowl, combine yogurt, peanut butter, agave, and vanilla extract and mix until well combined.
Pour yogurt mixture to the prepared baking sheet and spread evenly.
In a small microwave safe container, melt chocolate chips. Add spoonful of melted chocolate on top of the yogurt mixture. Swirl chocolate around with a toothpick.
Top bark with pretzels and chopped nuts and freeze for at least 4 hours to overnight. Serve immediately from freezer.
Recipe Type
Courgette Loaf with Yoghurt Lemon Glaze
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Ingredients
70g unsalted butter, melted
170g agave or honey
1 large egg
140g FAGE Total
1 ½ teaspoons pure vanilla extract
180g all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
Pinch of nutmeg
1 large courgette shredded
2 teaspoons orange zest
Yoghurt Lemon Glaze:
120g confectioner’s sugar
1 tablespoon FAGE Total
½ lemon, juiced
½ teaspoon vanilla extract
½ teaspoon salt
Steps
Preheat oven to 180º celsius. Grease a 9x5 loaf pan and set aside.
In a large bowl, whisk the butter, agave, egg, yogurt, and vanilla extract.
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg
With a spatula or wooden spoon, fold the dry ingredients into the wet ingredients. Then fold in shredded courgette and orange zest.
Pour batter into the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted in the middle of the bread comes out clean.
Allow it to cool for 5-10 minutes.
In a small bowl, whisk together the confectioner’s sugar, yogurt, lemon juice, vanilla extract, and salt. Drizzle glaze over the courgette loaf.
Recipe Type