Strained Plain Yoghurt
Cookies & Cream Truffles
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Ingredients
4 biscuits
250 g FAGE Total 0% yoghurt
60 g coconut flour
1 teaspoon honey (optional)
Steps
First, roughly crumble the biscuits, then combine all the ingredients in a bowl.
Form a compact dough and shape the truffles (about 35 g each).
Let them rest in the fridge for at least 30 minutes. After that, for an even more indulgent result, add a topping of melted chocolate and crumbled biscuits.
Recipe Type
Meal Type
Double Chocolate Cheesecake
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Ingredients
BASE:
6-8 cocoa biscuits
15g coconut oil (or butter)
CREAM:
150g FAGE Total yoghurt
50g cream cheese
30g dark chocolate
TOPPING:
1 tablespoon of cocoa powder
Water as needed
Steps
For the base: Crumble the biscuits and mix them with the butter (or coconut oil). Pour the mixture into a 12cm springform pan or use a cookie cutter, press it down and leave to chill in the refrigerator.
Next, prepare the cream. Melt the chocolate in a double boiler (or in the microwave) and mix it with the yogurt and cream cheese.
Transfer the cream into the base and prepare the icing by mixing the cocoa with the water.
Once you have a thick and glossy cream, form the third layer of your cheesecake.
Allow to cool for at least 30 minutes in the refrigerator.
Meal Type
Chocolate Chip Pancakes
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Ingredients
95g flour
5g baking powder
20g sweetener
1 egg
80g Greek yogurt
40ml milk
15ml vegetable oil
50g chocolate chips (optional)
Steps
Combine all the wet ingredients, followed by the dry ingredients; mix quickly until you obtain a coarse batter.
Once the batter is ready, for a more indulgent result, add the chocolate chips and all that's left to do is cook!
Preheat a nonstick pan, greased with butter, over low heat; pour in a generous spoonful of batter and cook until the bottom is perfectly cooked (bubbles should form on the surface). Flip the pancakes and continue cooking for about a minute.
Crunchy Yoghurt Bar
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Ingredients
80g cornflakes
120g chocolate
200g Fage Total (0%, 2%, or 5%) Greek yoghurt
Steps
Melt the chocolate in a double boiler (or in the microwave) and combine with the cornflakes.
Transfer half of the mixture to a lined bowl, add a yoghurt center, and cover with the remaining chocolate and cereal mixture.
Let it rest in the refrigerator for at least 30 minutes, and you're done. Cut and shape your bars.
Meal Type
Tiramisu Baked Oats
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Ingredients
2 ripe bananas
600ml milk (or non-dairy milk) - 2 1/2 cups
175ml espresso - 6 oz
80g honey - 4 tablespoons
50g peanut butter - 3 tablespoons
250g rolled oats - 2 1/2 cups
15g cocoa - 1 tablespoon
6g baking powder - 1 teaspoon
Topping
700g Fage Total (0%, 2% or 5%) Greek yoghurt
1 tablespoon honey
Steps
Combine all the ingredients and let the mixture rest, covered, for at least 30 minutes.
Bake at 180°C (350°F) for 35-40 minutes.
Combine the topping ingredients and, once the baked oats have cooled, cover with the yoghurt cream and sprinkle with cocoa powder.
Product Type
Recipe Type
Fluffy Cheesecake
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Ingredients
50 ml egg whites
2 tablespoons sweetener
150 g strained yogurt
1 tablespoon potato starch (or cornflour/cornstarch)
Topping (optional)
Mixed berry jam
Steps
Whisk the egg whites together with the sweetener until very stiff
Gently fold in the yogurt and potato starch, mixing from bottom to top.
Transfer the mixture to a lined tin and bake: in an air fryer at 150°C for about 15 minutes, or in the oven at 180°C for about 25 minutes.
Recipe Type
Meal Type
Flourless Brownies
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Ingredients
4 bananas
4 eggs
200g FAGE Total yoghurt
50g cocoa powder
30g honey
Chocolate chips or chunks, as desired
Steps
Mash the bananas in a bowl until smooth, then add the remaining ingredients and mix well.
Pour the batter into a baking tin lined with baking paper.
For an extra chocolatey result, sprinkle some chocolate chips or chunks on top.
Bake in a preheated oven at 180°C (top and bottom heat) for about 60 minutes – check doneness with a skewer towards the end.
Recipe Type
Meal Type
Crunchy Chocolate & Grape
Ingredients
FAGE Total strained yoghurt
Grapes
Dark chocolate
Rice cakes
Steps
First, melt the chocolate in a bain-marie (or in the microwave).
Then it’s time to assemble a delicious little treat:
Spoon some melted chocolate onto a sheet of baking paper, press a rice cake on top, add a layer of yoghurt, the halved grapes, and finish with another spoonful of melted chocolate.
Spoon some melted chocolate onto a sheet of baking paper, press a rice cake on top, add a layer of yoghurt, the halved grapes, and finish with another spoonful of melted chocolate.
Place in the freezer for 5 minutes to set — and your snack is ready!
Recipe Type
Meal Type
Pine Cone Chocolate Brownies
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Ingredients
130g semi-sweet (or dark) chocolate chips
240g FAGE Total 0%, 2%, 5% (at room temperature)
150g light brown sugar
120ml milk or milk alternative
1 large egg (at room temperature)
95g plain flour
55g cocoa powder
½ teaspoon bicarbonate of soda
1 teaspoon vanilla extract
Pinch of salt
100g flaked almonds
280g chocolate melting wafers or cooking chocolate
Icing sugar, for dusting
Steps
Preheat the oven to 180°C (fan 160°C). Lightly grease a 20cm x 20cm non-stick baking tin with oil spray and line with baking parchment.
In a heatproof bowl, melt the chocolate chips in the microwave in 30-second bursts, stirring between each, until smooth. Allow to cool for 1 minute.
Pour the melted chocolate into the bowl of a stand mixer fitted with a paddle attachment.
Add the yogurt, sugar, milk, and egg, then mix until smooth and combined.
Sift in the flour, cocoa powder, bicarbonate of soda, vanilla extract, and salt. Mix until a thick, glossy batter forms.
Pour the mixture into the prepared tin and bake for 30–35 minutes, or until a skewer inserted into the centre comes out mostly clean. Do not overbake.
Leave to cool in the tin for 10–15 minutes, or until cool enough to handle.
Scoop out roughly 2 tablespoons of brownie mixture per portion and mould into 7–8cm tall cones using your hands.
Press flaked almonds around each cone to resemble pinecone scales.
In a separate bowl, melt the chocolate wafers in 30-second bursts until smooth
Hold each cone with a fork over the bowl and spoon the melted chocolate over the top until fully coated.
Dust lightly with icing sugar before serving.
Meal Type
Christmas Chocolate Souffle
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Ingredients
100g chocolate
150g strained yogurt
2 eggs
2 tablespoons sweetener
20g flour
Steps
First, prepare the ramekins; grease them and dust with cocoa powder.
Melt the chocolate in a bain-marie or in the microwave, then mix it with the yogurt.
Next, add the eggs and sweetener and whisk until light and fluffy. Gently fold in the yogurt and chocolate mixture, followed by the flour.
Spoon the mixture into the ramekins and bake in a static oven at 180°C for about 12–15 minutes.
Recipe Type
Meal Type