Strained Plain Yoghurt
Pizza Bagels
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Ingredients
Ingredients
320g plain flour
2 teaspoons baking powder
1 teaspoon fine salt
375g FAGE Total 0%, 2%, 5%
80ml water
1 medium egg
2 teaspoons honey
Everything bagel seasoning
Topping options:
Pizza sauce
Fresh mozzarella cheese, grated
Mini pepperoni
Pesto
Hot honey
Steps
Preheat the oven to 190°C (fan 170°C). Line a baking tray with baking parchment and set aside.
In a large bowl, combine the flour, baking powder, and salt. Add the yogurt and water, stirring until a dough forms. Knead lightly until smooth.
Turn the dough out onto a lightly floured surface and divide into six pieces (about 110–125g each). Roll each piece into a rope about 2cm thick, then join the ends together with a little water and press to seal. Widen the centre hole slightly.
In a small bowl, whisk together the egg, honey, and 2 teaspoons of water until smooth. Brush the bagels with the mixture and sprinkle over the everything bagel seasoning.
Bake for 25–30 minutes, or until the tops are golden brown. Transfer to a wire rack to cool.
Once cooled, slice the bagels in half, top with pizza sauce, mozzarella, mini pepperoni, and pesto, and return to the oven for an additional 10 minutes, or until the cheese has melted completely.
Drizzle with hot honey and serve warm.
Meal Type
Homemade cereals
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Ingredients
100g FAGE Total yogurt (0% recommended)
100g flour
40g chocolate chips
Steps
Start by mixing the yogurt and flour until you get a smooth, even paste.
Add the chocolate chips and knead until fully incorporated.
Shape the cereals into balls of about 10g each.
Cook in an air fryer at 180 degrees for about 10 minutes or in a static oven preheated to 200 degrees for about 20 minutes (they should be golden brown)!
Let your cereals cool and serve it with milk or yogurt.
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
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.
Melon Greek Yoghurt Popsicles
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Ingredients
320 gr ripe cantaloupe melon, cubed
320 gr ripe honeydew lemon, cubed
320 gr ripe watermelon, cubed
245 gr FAGE Total 0%
3 tablespoons golden syrup, maple syrup, or agave
3 tablespoons lime juice
Zest of 1 lime
1 drop of red, orange, and green food coloring (optional)
Steps
In a blender, add cantaloupe, 82 grams of yoghurt, 1 tablespoon golden syrup, 1 tablespoon lime juice, and a pinch of lime zest and blend until smooth.
Pour the cantaloupe mixture into the popsicle molds to about 1/3 up. Freeze for 2 hours.
Clean the blender and repeat with honeydew, 82 grams of yoghurt, 1 tablespoon golden syrup, 1 tablespoon lime juice, and a small pinch of lime zest.
Add honeydew mixture into the popsicle mold to about 2/3 to the top, leaving room for the watermelon mixture. Add popsicle sticks to each mold and freeze for another 2 hours.
Clean the blender again and add watermelon and the rest of the ingredients.
Pour watermelon mixture to top of the molds and freeze for another 2 hours to overnight.
When ready to serve, leave the mold out for 3-4 minutes or run under warm water to pop out the popsicles.
Meal Type
Mint Chocolate Chip Greek Yoghurt Popsicles
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Ingredients
240 gr heavy cream
30 gr fresh mint leaves, coarsely chopped
170 gr golden syrup, maple syrup, or agave
490 gr FAGE Total 5%
1 teaspoon mint or peppermint extract
Green food coloring (optional)
135 gr chocolate chunks
340 gr semi-sweet chocolate chips*
150 gr coconut oil
*Could use store-bought ice cream shell coating for ease
Steps
In a saucepan, heat the heavy cream and mint on medium for about 5 minutes, stirring occasionally.
Stir in the golden syrup and turn off the heat. Let the mint seep and cool for 25 minutes.
Strain the mixture using a fine sieve and discard the leaves.
Fold in the yoghurt, mint extract, and a few drops of food coloring to the cream mixture.
Stir in chocolate chunks and spoon in the mixture evenly to the popsicle
Add wooden sticks to the centers and freeze for 5 and half hours to overnight.
Once the pop is frozen, melt chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second increments until the chocolate is smooth.
Remove pops from the mold and dip in chocolate. Serve immediately or refreeze for 10 minutes before serving.
Meal Type
Greek Yoghurt Pancakes
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Ingredients
- 150g oats
- 140g FAGE Total yoghurt
- 125 ml milk
- 1 egg
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Butter or coconut oil
Toppings :
- FAGE Total yoghurt
- Strawberries
- Blueberries
- Raspberries
- Maple syrup
Steps
Add the rolled oats, FAGE Total yoghurt, milk, one egg, brown sugar, vanilla extract and salt to a food processor and blend until smooth.
Meanwhile, heat a non-stick frying pan with a little butter or coconut oil over a medium heat.
Then shape the pancake with a spoon. Use about 1/4 cup per pancake. If the pancake batter is too runny, leave it to rest for 10 to 15 minutes to thicken.
Cook the pancakes on both sides until golden brown, then serve topped with FAGE Total yoghurt, berries and maple syrup!
Snowflake yoghurt cookies
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Ingredients
110g unsalted butter, at room temperature
150g granulated sugar
1 large egg
140g FAGE Total
1 teaspoon vanilla extract or almond extract
330g all-purpose flour, more for dusting
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
Royal Icing:
120g powdered sugar, sifted
¾ tablespoons meringue powder or egg whites
1 tablespoon FAGE Total
¼ tablespoon water
White sprinkles
Powdered sugar
Steps
In a large bowl, beat the butter and sugar with a handheld mixer at medium-high speed until creamy in color.
Add egg, Greek yoghurt, and vanilla extract and mix until well combined.
In another large bowl, sift: flour, baking soda, baking powder, and salt.
Add half the dry ingredients to the wet ingredients and mix with a spatula. Combine the rest and mix well.
Flour a clean surface and roll dough out to 0.6cm thickness. Cut out the dough using cookie cutters and place it onto a parchment lined cookie sheet. Repeat until the dough is used up. Place in the freezer for 20-30 minutes.
Remove from the freezer and bake at 180°C for 7-10 minutes or until the cookies are golden brown.
Remove and transfer onto a wire rack to cool.
In a small bowl, whisk together powdered sugar, meringue powder, Greek yoghurt, and water.
Add icing to a piping bag and outline the snowflakes. Add sprinkles or powdered sugar for different looks.
Meal Type