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
Creamy Roasted Tomato Soup
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Ingredients
1 kg tomatoes on the vine (about 7 medium–large), cut into quarters
1 large carrot (about 130 g), cut into 1.5 cm chunks
1 large shallot (about 60 g), cut into 2.5 cm chunks
1 small head of garlic, halved horizontally
2–3 sprigs fresh thyme
60 ml extra virgin olive oil
240 ml vegetable or chicken broth
120 g FAGE Total 0%, 2%, 5% plus extra for garnish
7–8 fresh basil leaves
4 tablespoons (about 60 g) tomato paste
1 tablespoon (about 15 g) butter
A pinch of baking soda
Salt and pepper, to taste
Garnish options:
FAGE yoghurt, shredded Parmesan, extra virgin olive oil, balsamic vinegar, fresh basil
Steps
Preheat the oven to 220°C (fan 200°C). Line a baking tray with parchment paper and set aside.
Arrange the tomatoes, carrot, shallot, garlic, and thyme on the tray. Drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes, or until the vegetables are soft and lightly browned. Let cool for 5–10 minutes until safe to handle.
Squeeze the roasted garlic cloves from their skins and transfer all the vegetables to a blender. Add the broth, yoghurt, basil, tomato paste, butter, baking soda, salt, and pepper. Blend until smooth.
Pour the soup into a pot and warm gently over low heat until ready to serve.
Garnish with yoghurt, Parmesan, olive oil, balsamic vinegar, and basil.
Recipe Type
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
Spinach Crepes
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Ingredients
70g spinach
150ml egg white
50g flour
Salt/pepper
Filling:
FAGE Total yoghurt
Smoked salmon
Steps
Blend all the batter ingredients until smooth and homogeneous.
Leave the batter to rest for at least 20 minutes.
Then cook in a non-stick frying pan, pouring in one ladleful of batter at a time, for about 2-3 minutes on each side.
Fill the crepes as desired.
Meal Type
Pumpkin Bites
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Ingredients
280 g FAGE Total 0%, 2%, 5%,
120 g pumpkin puree
85 g almond butter or nut butter of your choice
40 g dates, finely chopped
30 ml honey, maple syrup, or agave
15 g vanilla protein powder (optional)
½ teaspoon pumpkin spice
Pinch of salt
175 g dark or milk chocolate chips
15 ml coconut oil
20 g pistachio kernels, chopped
Steps
Line a cookie sheet with wax or parchment paper and set aside.
In a medium bowl, mix FAGE Total yogurt, pumpkin puree, almond butter, dates, honey, vanilla protein powder, pumpkin spice, and salt until well combined.
Spoon about 2 tablespoons onto the lined cookie sheet to form a small circle.
Repeat to form 6–8 evenly shaped circles.
Freeze for 2–3 hours or until the mixture is frozen solid.
In a microwave safe bowl, combine chocolate and coconut oil and melt in 30-minute increments at 50% power until smooth. Do not overheat.
Work quickly to dip each frozen bite into the melted chocolate and drizzle the tops with additional chocolate using a fork and sprinkle with chopped pistachios.
Place the tray back in the freezer for an additional 30 minutes for the chocolate to harden. Keep frozen until ready to serve.
Meal Type
Coffee Cream
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Ingredients
150g FAGE Total yoghurt
1 espresso coffee
1 teaspoon hazelnut spread
Topping suggestion:
Unsweetened cocoa powder
Steps
Mix all the ingredients together until you have a smooth, even cream.
For an even more delicious result, add a sprinkling of unsweetened cocoa powder!
Leave to rest in the fridge for at least 20 minutes (or overnight).
Greek Yoghurt Guacamole
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Ingredients
3 ripe avocados, pitted and cubed
2–3 tablespoons lime juice (to taste)
1 teaspoon fine sea salt
140 g of FAGE Total 5%, 2% or 0%
75g cherry tomatoes, thinly sliced
30 g red onion, chopped
15 g fresh cilantro, finely chopped
2 cloves of garlic, minced
1 small jalapeño, seeded and chopped
Tortilla chips for serving
Steps
In a medium bowl, combine the avocado, lime juice, and salt. Mash lightly with a fork.
Add the FAGE Total yogurt, tomatoes, onion, cilantro, garlic, and jalapeño. Mix well until all ingredients are combined.
Serve immediately with tortilla chips and enjoy.
Potato Salad
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Ingredients
900 g baby potatoes
45 ml extra-virgin olive oil
180 g FAGE Total 0% (or 5%) yogurt
4 dill pickle spears, diced (~120 g)
½ small red onion, diced (~40 g)
15 g chopped chives
10 g chopped dill
10 g chopped parsley
45 ml pickle brine
Juice of ½ lemon (~15 ml)
20 g Dijon mustard
Salt and pepper to taste
Steps
Preheat oven to 220°C.
Boil potatoes in salted water (5 g salt) for 10–15 min, until fork-tender.
Drain, dry, and place on baking sheet.
Smash with fork/masher. Drizzle with olive oil, season with salt & pepper.
Bake on top rack for 40–45 min until crisp and golden. Cool 5 min.
In a large bowl, mix FAGE Total yogurt, pickles, onion, herbs, brine, lemon juice, mustard, salt & pepper.
Add potatoes and toss gently.
Recipe Type
Meal Type
Blueberry Muffins
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Ingredients
2 eggs
100g sweetener
150g FAGE Total 0% yoghurt
100ml oil
240g flour
Half a sachet instant baking powder
1 organic lemon (zest and juice)
200g blueberries
Steps
In a bowl, combine the eggs with the sweetener and beat until the mixture is light and frothy.
Add the remaining wet ingredients: yogurt, oil and flavourings (in this case the grated lemon zest) and mix until you obtain a smooth and homogeneous batter.
Next, add the dry ingredients: flour and yeast, and mix well. The batter will have a fairly compact consistency, add the lemon juice and mix.
Add the blueberries to the batter (lightly floured) and transfer the mixture into the muffin cups.
Cook at 220 degrees for 10 minutes, then lower to 180 degrees for 20-25 minutes.
Check the cooking with a toothpick before removing from the oven and serving.
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