Strained Plain Yoghurt
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.
Ham & Cheese Pancakes
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Ingredients
95g flour
5g baking powder
1 egg
80g Greek yogurt
40ml milk
15ml vegetable oil
salt to taste
Filling
Cooked ham
Cheese
Steps
Combine all the wet ingredients, followed by the dry ingredients; mix quickly until you obtain a coarse batter.
Once the batter is ready, all that's left to do is cook it.
Preheat a non-stick pan, greased with butter, over low heat; pour in a generous spoonful of batter, add the filling, and cover with a spoonful of batter.
Cook until the base is cooked through (about 2-3 minutes), flip the pancakes and continue cooking for about 2 minutes.
Meal Type
Cheesy Naan
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Ingredients
380g flour
300g Fage Total 5% Greek yoghurt
1 teaspoon baking soda
1 teaspoon salt
Filling -
Grated cheese
Dressing
Parsley
1 tablespoon extra virgin olive oil
Steps
In a bowl, combine all the ingredients until smooth and even.
Divide into 6 portions, shape into balls, and then into discs; add the cheese to the center and seal, taking care not to break it. Roll out with a rolling pin and shape into discs about 15-18cm in diameter.
Let them rest covered for 20 minutes; after the required time, cook them.
In a non-stick pan, over medium heat, add the bread as soon as the pan is hot. It will bubble in a few seconds; turn it every 30 seconds and after a few stirs it will completely puff up.
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
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
Carrot Focaccia
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Ingredients
300g flour
50g strained yogurt
200g carrots
1 tablespoon extra virgin olive oil
1 teaspoon salt
10g instant yeast
Filling (optional)
Rocket (arugula)
Bresaola
Steps
Wash the carrots, peel them, trim the ends, and cook them — 6–7 minutes in the microwave or 5 minutes in boiling water, until soft.
Mash the carrots into a purée and combine with all the other ingredients.
Knead the mixture for a few minutes until you have a soft, elastic dough. Cover and leave to rest for 15 minutes.
Divide the dough into 6 pieces, shape them into balls, and flatten them slightly with your hands to form the flatbreads.
Cook in a frying pan (about 5–7 minutes per side) or in the oven (at 200°C for around 20 minutes).
Before cooking, make the typical little dimples found on focaccine.
Before cooking, make the typical little dimples found on focaccine.
Once ready, slice them open and fill to taste.
Meal Type
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
Potato Stacks with Loaded Yoghurt Dip
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Ingredients
Garlic Herb Butter
115 g unsalted butter
3 cloves garlic, minced
25 g grated Parmesan cheese
3 tablespoons fresh parsley, chopped
2 teaspoons fresh thyme, chopped
1½ teaspoons sea salt
½ teaspoon ground paprika
1 tablespoon (about 1 small lemon’s) zest
Freshly ground black pepper, to taste
Potato Stacks
1.4 kg medium yellow potatoes or sweet potatoes, washed and sliced 1.5 mm thick
12 small sprigs fresh thyme
60 g shredded Gruyère or mature cheddar cheese
Loaded Sour Cream Dip
240 g FAGE Total Yoghurt
115 g cream cheese, at room temperature
6 slices cooked bacon, coarsely chopped (about 80 g)
115 g shredded cheddar cheese
60 ml finely sliced chives
1 tablespoon ranch seasoning powder
Steps
Preheat the oven to 200°C (fan 180°C). Set aside a muffin pan for the potatoes.
In a microwave-safe bowl, combine the butter, garlic, Parmesan, parsley, thyme, salt, paprika, lemon zest and black pepper. Heat in 30-second intervals until the butter has melted and the ingredients are well mixed.
Using a mandolin, slice the potatoes (skins on) as thinly as possible and place them in a large bowl of cold water.
Drain the potatoes and pat them dry thoroughly with kitchen paper or a clean tea towel.
Place the potatoes in a large bowl, add the melted butter mixture and toss well to coat evenly.
To assemble, place a small sprig of thyme and a drop of olive oil in the bottom of each muffin cup. Layer the potato slices, slightly overlapping, until each stack rises about 1 cm above the top of the tin. Ensure the stacks are even in height.
Set the muffin tin on a baking tray to catch any butter that may drip.
Sprinkle the Gruyère cheese over the top of each stack, cover loosely with foil, and bake for 35 minutes, or until the potatoes are tender.
Remove the foil and bake uncovered for a further 15 minutes, or until the cheese is golden brown.
Meanwhile, make the dip: in a medium bowl, mix together yoghurt, cream cheese, bacon, cheddar, chives, and ranch seasoning. Transfer to a small baking dish and bake for 15 minutes, or until the cheese is bubbling.
Serve the crispy potato stacks hot with the warm yoghurt dip.
Recipe Type
Meal Type
Pomegranate & Banana Smoothie
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Ingredients
1 cup frozen cranberries
½ cup pomegranate juice
½ cup milk or milk substitute
1 cup FAGE Total Greek yogurt (0% fat recommended)
1 frozen banana
2 tablespoons honey, agave, or maple syrup (optional)
Steps
Put all the ingredients in a blender and blend until smooth.
Garnish with additional cranberries.
Meal Type