I have recently been given the opportunity to sample some Greek yoghurt, thanks to the lovely people at Total. I was more than happy to take them up on their offer and awaited my samples with much excitement. And boy did I get some samples! 20 pots no less, some of which you can see below.
My delivery included Total's 10% fat yoghurt, 0% fat yoghurt and their 2% yoghurt with honey. For more information and loads of yoghurty recipes you might want to take a look at Total's website which you can find here.
So, I've started my experiment with a few simple dessert/sweet recipes.
For me, one of the best uses for yoghurt is served simply with some fruit and, as shown in the picture below, with some granola or museli. You can find the recipe for the granola in the picture here.
Next up, a simple pudding made with layers of rhubarb and yoghurt and topped with some crumbled biscuits. Very nice too, although I could have been more generous with the sugar in the stewed rhubarb.
The following is a Berry Yoghurt Bake - a recipe I had pulled out of a delicious magazine some years ago and put aside in my "to make" file. Quite unusual this one but lovely nonetheless. I liked it warm rather than hot from the oven and Mr Half a Pot said it went down very well with some ice cream on the side.
Berry Yoghurt Bake
(adapted from delicious magazine)
4 medium eggs, beaten
70g clear honey
250g think Greek yoghurt
1 tsp vanilla extract
1 tbsp cornflour
200g mixed fresh raspberries and blueberries
Icing sugar, to dust
1) Preheat the oven to 160c/fan 140c/ gas 3
2) Whisk the eggs, honey, yoghurt, vanilla and cornflour together in a bowl.
3) Put half the berries in a 23cm round baking dish and top with the yoghurt mixture. Sprinkle the rest of the berries over the top, then bake in the oven for 40-45 minutes or until just set. Dust with icing sugar and serve hot or warm.
This final recipe for Mango and Greek Yoghurt Mousse comes from the Total website itself. These little mousse's would make a lovely light summery pudding when you don't want anything too filling. A word of warning though - don't make them too far in advance as I found mine tended to separate a bit after a couple of days.
You can find the recipe here.