Strained Plain Yoghurt
Chocolate mousse with yoghurt and only 2 ingredients
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Ingredients
225 grams of Belgian milk chocolate, chopped
500 g of FAGE Total yogurt (0%, 2%, or 5%)
Optional ingredients:
Strawberries or berries
Steps
Place the chopped chocolate in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted.
Add the yogurt to a medium bowl and pour the melted chocolate over it. Whisk for a full minute.
Divide the mixture between two jars or small bowls. Cover with plastic wrap and refrigerate for at least 2 hours to allow it to thicken before serving.
Top with strawberries and enjoy!
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
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.
Protein Cold Foam
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Ingredients
2 tablespoons FAGE Total 0%, 2%, or 5%
60 ml whole milk or milk alternative
2 tablespoons vanilla syrup
2 cups of cold brew coffee
Crushed ice
Steps
Add yoghurt, milk, and vanilla syrup to the frothing pitcher and using a handheld frother, whip the mixture for 20-30 seconds or until the mixture has increased in volume by at least half.
Fill a tall cup with ice and add cold brew coffee.
Pour cold foam over the iced coffee and serve immediately.
Meal Type
Chocolate Peppermint Froyo Bark
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Ingredients
2 Belgian milk chocolate bars
1 Belgian bittersweet chocolate bar
150 grams FAGE Total 0%, 2%, or 5% yogurt
1 tablespoon (15 ml) maple syrup or agave
Toppings options:
Candy-coated chocolate
Crushed candy canes
Chocolate drops or rosebuds
Holiday sprinkles
Steps
Preheat oven to 80°C.
Line a 25 x 30 cm sheet pan with parchment paper.
Arrange chocolate bars in alternating flavors to cover the pan. Heat in the oven for 7-8 minutes or until just softened.
In the FAGE yogurt cup, add maple syrup and mix well.
Once chocolate is softened, lightly swirl the two chocolates with a spoon.
Add dollops of yogurt on top of the melted chocolate and swirl again with a spoon.
Top with candy canes, sprinkles, and chocolates of your choice.
Freeze for at least 3 hours or until the bark is set.
Remove from freezer, break into pieces and serve immediately or put back in freezer until ready to enjoy.
Meal Type
Harvest Salad with Yoghurt Dressing
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Ingredients
450 grams acorn or delicate squash, washed, deseeded, cut into 2.5 cm slices
30 ml extra-virgin olive oil
1 tablespoon honey
½ teaspoon chili powder
210 grams kale, roughly chopped
160 grams cooked farro, barley, or wheat grain of your choice
1 small apple, cored and cut into slices
55 grams pomegranate arils
30 grams pumpkin seeds, toasted
30 grams feta cheese
Salt and pepper to taste
Dressing:
140 grams FAGE Total 0%, 2%, 5%
60 ml extra virgin olive oil
60 grams Dijon mustard
80 ml apple cider vinegar
3 tablespoons honey
1 clove garlic, minced
Pinch of salt
Steps
Preheat oven to 220°C.
Place squash slices onto a parchment-lined baking sheet. Drizzle with olive oil and honey, and season with salt, pepper, and chili powder.
Bake for 15-20 minutes or until tender. Set aside to cool.
Add all dressing ingredients to a medium mason jar and shake to combine.
Meal Type
Burger Yoghurt Sauce Duo
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Ingredients
Spicy Yogurt Sauce Ingredients:
55g FAGE Total 0%, 2%, 5%
60g ketchup
60g siracha sauce
1 tablespoon sweet relish
1 tablespoon onion, minced
½ teaspoon Worcestershire sauce
Salt and pepper to taste
Basil Yogurt Sauce Ingredients:
45g FAGE Total 0%, 2%, 5%
10g fresh basil, finely chopped
2 cloves garlic, minced
1 teaspoon fresh lemon juice
Salt and pepper to taste
Steps
For the spicy yogurt sauce, combine all ingredients in a bowl and mix until well incorporated.
For the basil yogurt sauce, combine all ingredients in another bowl and mix until well combined.
Serve with your favorite hamburger, turkey burger, chicken burger, or veggie burger.
Recipe Type
Meal Type
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
Mint & Coriander Yoghurt Sauce
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Ingredients
400g FAGE Total yoghurt
5 mint leaves, chopped
Cilantro, finely chopped, 1 tablespoon
½ clove garlic, crushed
Chili powder 1 tsp
Salt and ground black pepper
Steps
Pour the yoghurt, mint, coriander and garlic into a blender. Add the chilli powder and season. Blend until smooth. Refrigerate until ready to serve, serve with grilled fish or meat.
Meal Type