Strained Plain Yoghurt
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
Mango Cheesecake
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Ingredients
1 mango
3 eggs
FAGE Total yoghurt 0%, 2%, 5%
450g cream cheese
100g sweetener
Steps
First, remove the mango pulp; combine all the ingredients and blend until smooth.
Bake in an air fryer at 170°C (340°F) for about 35 minutes or in a preheated oven at 200°C (400°F) for about 45 minutes (it should be golden brown on top and soft in the center)!
Let your cheesecake cool to room temperature, then refrigerate.
Recipe Type
Meal Type
Chocolate Yoghurt Ice-Cream
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Ingredients
2 bananas
2 tablespoons peanut butter
150g FAGE Total 0% yoghurt
50ml milk
For the frosting (optional):
Peanut butter
Peanut pieces
Dark chocolate
Steps
First, puree the bananas and add them to all the remaining ingredients; until you get a smooth and homogeneous cream.
At this stage, transfer the mixture into ice cream molds and leave them to rest in the freezer for at least 2 hours.
Once ready, all that remains is to dedicate yourself to the frosting; for a more delicious result, frost the ice creams first in peanut butter, in peanut pieces and then in melted chocolate - or directly in the chocolate.
Last round in the freezer to harden the shell and the ice creams are ready to be served!
Take them out of the fridge 15 minutes before serving, to have a soft heart and a crunchy shell.
Recipe Type
Meal Type
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
Filled Chocolate Eggs
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Ingredients
1 chocolate egg
Cream
100g FAGE Total 5% yoghurt
150g spreadable cheese
1 tablespoon icing sugar
35ml coffee
Steps
In a bowl, combine all ingredients until smooth and homogeneous. Keep it aside.
Depending on the size chosen for the egg, use a support (e.g.: mug) that's wide enough to place the egg upside down (with the base on top).
To open the egg: lightly warm the blade of a knife and gently cut into the bases until a precise section is obtained.
Fill the egg with the yoghurt preparation. If you won't serve the dessert immediately after, you can place the egg in the fridge to avoid that the chocolate starts melting in the meantime.
Put a plate on top of the base, and turn the egg upside down again. You can also decorate the plate with granola and strawberries and you are ready to serve!
Meal Type
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.
Crème Brûlée Style Dessert
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Ingredients
500 grams FAGE Total 0%, 2%, 5%, [or BeFree]
1 teaspoon vanilla extract
2 tablespoons maple syrup, honey, or agave
4 tablespoons granulated sugar
Steps
In a medium bowl, whisk together the yogurt, vanilla extract, and maple syrup.
Divide the mixture evenly among 4 baking dishes (175 ml capacity each), smoothing the tops.
Place the baking dishes in the freezer for about 15 minutes to chill, or in the refrigerator for about 30 minutes.
Remove the baking dishes from the freezer and top each with a heaping tablespoon (12.5 grams) of sugar.
Heat the sugar with a culinary torch or place in the oven under a broiler for 1-3 minutes, until the sugar caramelizes into a golden crust.
Let cool for 2-3 minutes. Serve with fresh berries of your choice.
Meal Type
Pistachio Pomegranate Frozen Yoghurt Bars
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Ingredients
175 grams pomegranate seeds
150 grams blueberries, coarsely chopped
560 grams FAGE Total yoghurt
120 milliliters/ 160 grams of maple syrup, or agave
340 grams semi-sweet chocolate chips*
160 grams coconut oil
Pistachios, chopped for garnish
*Could use store-bought ice cream shell coating for ease
Steps
Add pomegranate seeds, blueberries, yogurt, and syrup in a medium size bowl. Mix until well combined.
Spoon mixture into the ice molds and freeze for 3 hours or until completely frozen.
In a microwave-safe bowl, melt chocolate chips and coconut oil. Heat in 30-second increments until the chocolate is smooth.
Dip each cube into the chocolate and top with pistachios and freeze again for 10 minutes or until set before serving.
Recipe Type
Meal Type
Hot Oil Yoghurt Dip
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Ingredients
560 grams FAGE Total 0%, 2%, 5%,
½ lemon, zested
1 lemon, juiced
1 garlic clove, minced
3 spring onions, thinly sliced
1 teaspoon crushed red pepper flakes
2 tablespoons fresh coriander, finely chopped
1 teaspoon salt
½ teaspoon black pepper
¼ cup extra-virgin olive oil
Vegetables like celery, cucumber, carrots, peppers
Pita chips or baguette
Steps
In a medium bowl, combine Greek yogurt, lemon zest, and lemon juice. Spoon the mixture into a shallow serving bowl and set aside.
In a small bowl, add garlic, spring onions, red pepper flakes, coriander, salt, and pepper.
Heat olive oil in a small pan over medium heat until the oil is just about to smoke. Turn off heat and add the garlic mixture.
Let oil and garlic mixture sizzle for a minute or two and pour hot oil onto the yogurt mixture and serve with your favorite vegetables, pita chips, or toasted baguette.
Meal Type
Stout Cake with Greek Yoghurt
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Ingredients
240 ml Stout Beer
115 g unsalted butter
400 g granulated sugar
75 g unsweetened cocoa powder
2 large eggs
240 g FAGE Total Yoghurt 0%, 2%, 5%
2 teaspoons vanilla extract
240 g all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
Frosting:
115 g unsalted butter, at room temperature
60 g FAGE Total Yoghurt 0%, 2%, 5%
1 teaspoon vanilla extract
360 g powdered sugar
1 tablespoon milk or heavy cream
Pinch of salt
Optional Decorations:
St. Patrick’s Day decorations and green sprinkles
Steps
Preheat oven to 180 degrees Celsius. Spray a 22 cm pan with cooking spray and line the bottom with parchment paper. Set aside.
Combine beer and butter in a saucepan over medium-low heat. After the butter is completely melted, whisk in sugar and cocoa powder, and remove from heat to cool to room temperature.
In a large bowl, beat eggs, yoghurt, and vanilla extract. Add the cooled chocolate mixture and combine until smooth.
In a medium bowl, add flour, baking soda, and salt. Gradually incorporate the flour mixture to the chocolate mixture and mix until smooth.
Pour batter into the pan and bake for 45 minutes to one hour, or until a toothpick inserted in center of the cake comes out clean.
Cool completely on a wire rack.
For the frosting, add butter, yoghurt, vanilla extract, sugar, milk, and salt to a medium bowl and beat on low speed with a handheld mixer for 2-3 minutes or until the frosting is light and fluffy.
Decorate the cake with the yoghurt frosting and your favorite decorations.
Meal Type