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
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
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
Pistachio & Chocolate Smoothie
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Ingredients
240 ml milk (or milk substitute)
80 g FAGE Total yogurt (0%, 2%, 5%)
45 g pistachio cream (plus extra for garnish)
½ frozen banana (~60 g)
15 ml maple syrup / honey / agave
15 g chocolate chips
20 g kataifi shredded phyllo dough, toasted (plus extra for garnish)
Handful of ice (optional)
Toppings:
Warm chocolate fudge
Coarsely chopped unshelled pistachios
Steps
Blend milk, FAGE Total yogurt, pistachio cream, banana, sweetener, chocolate chips, kataifi, and ice until smooth.
Smear inside of a tall glass with chocolate fudge and pistachio cream.
Pour shake in. Top with extra fudge, kataifi, and chopped pistachios.
Meal Type
Matcha Smoothie
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Ingredients
240 ml coconut water or milk alternative
120g FAGE Total yoghurt
1 fresh or frozen banana
165g fresh or frozen mango
½ fresh or frozen avocado
½ lemon, freshly squeezed
2 teaspoons ceremonial matcha powder
1 tablespoon honey, maple syrup, or agave
Handful of ice (if using fresh fruit)
Cup decoration and topping:
FAGE Total yoghurt
Ceremonial matcha powder
Steps
In a blender, add coconut water, yogurt, banana, mango, avocado, lemon juice, matcha powder, honey and ice, and blend until smooth. Set aside.
Spoon about 1 tablespoon of yogurt to the bottom of the glass and smear the yogurt to the sides of the glass.
Sprinkle ½ teaspoon of matcha powder and smear to the sides of the glass.
Pour matcha smoothie into the prepared glass.
Mix 1 tablespoon of yogurt and a splash of water and fill a small piping bag or a squeeze bottle. Pipe two curved yogurt lines to mimic lines of a tennis ball.
Meal Type
Chicken Skewers with Yoghurt Marinade
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Ingredients
170 g FAGE Total 0%, 2%, 5%.
4 cloves garlic, minced
3 lemons, squeezed
1 lemon, grated
25 g fresh coriander, finely chopped
2 tablespoons of extra virgin olive oil
3 tablespoons red wine vinegar
3 teaspoons salt
2 teaspoons paprika
1 ½ teaspoons ground cumin
½ teaspoon ground red pepper
½ teaspoon black pepper
1kg boneless chicken thighs or breasts, cut into 3cm cubes
2 large red onions, cut into 5cm chunks
1 red pepper, cut into 5 cm chunks
1 green pepper, cut into 5 cm pieces
Steps
In a large bowl, whisk together the yoghurt, garlic, lemon juice and zest, coriander, olive oil, vinegar, salt, paprika, cumin, ground red pepper and black pepper until well combined. Add the chicken, making sure to coat each piece and cover with a plastic bag or airtight container and marinate for at least 8 hours in the refrigerator.
If using wooden skewers, soak them in water for half an hour before threading the meat.
Thread the meat onto the skewers and the vegetables onto separate skewers.
Preheat the grill to medium-high. Grill the chicken skewers on one side for 5 minutes. Turn the skewers and cook for a further 5-7 minutes or until the chicken is cooked through
Grill the vegetables until cooked through.
Serve the chicken with the vegetables and the extra yoghurt marinade as a sauce.
Recipe Type
Meal Type
Tiramisu Truffle
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Ingredients
120g biscuits (pavesini or savoiardi)
150g FAGE Total 5% yoghurt
30ml coffee
Cocoa to taste
Steps
In a bowl, smash the biscuits and combine them with the remaining ingredients.
Let the dough rest in the fridge for at least 15 minutes; after the necessary time, shape the truffles.
Dip the truffles in the cocoa and serve!
Meal Type
Gnocchi Salad
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Ingredients
400g potato gnocchi
Olive oil
Paprika
Rocket
1 cucumber
10-12 cherry tomatoes
100g corn
200g tuna
Yoghurt sauce:
150g FAGE Total 5% yoghurt
1 tablespoon mayonnaise
Lemon juice
Salt/pepper to taste
Steps
First cook the gnocchis; pour them directly into the basket of the air fryer, a splash of oil, spices to taste and cook at 200 degrees for about 15 minutes; until golden and crispy!
Now prepare the vegetables and then the sauce.
All that remains is to assemble: start with the salad base, in this case the rocket, and then add all the remaining ingredients.
Add the yoghurt dressing, mix and your crispy gnocchis and your salad is ready to serve!
Meal Type
Zucchini Rolls
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Ingredients
2-3 courgettes
150g FAGE Total 5% yogurt
150g smoked salmon
Rocket
Avocado
Salt to taste
Extra virgin olive oil
Steps
Wash the courgettes and remove the ends from each. Using a mandolin/potato peeler, cut them into thin slices and cook them on a hot griddle (previously greased) for about 2 minutes per side.
Once the courgettes are cooked, let them cool and transfer them to a previously lined baking tray, shaping the base.
Spread the yogurt all over the length and add salmon, arugula, and avocado!
Roll it up and leave it to rest in the fridge for at least 30 minutes.
Lemon Cake
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Ingredients
1 organic lemon
3 eggs
160g sweetener
130g FAGE Total 0% yoghurt
120ml oil
280g flour
1 sachet baking powder
Salt to taste
Steps
Pour a lemon into a blender, together with the sweetener and the eggs; let it blend for about 5 minutes.
Now add all the remaining ingredients and blend until you obtain a frothy, homogeneous batter.
Transfer to an oiled and floured mould and bake in a static oven at 170 degrees for about 50 minutes.
Dust or frost with icing sweetener.
Serve as it is or accompanied by extra yoghurt and red fruits.
Meal Type