Strained Plain Yoghurt
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
Creamy Roasted Tomato Soup
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Ingredients
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
Mango Cheesecake
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Ingredients
1 mango
3 eggs
FAGE Total yoghurt 0%, 2%, 5%
450g cream cheese
100g sweetener
Steps
First, remove the mango pulp; combine all the ingredients and blend until smooth.
Bake in an air fryer at 170°C (340°F) for about 35 minutes or in a preheated oven at 200°C (400°F) for about 45 minutes (it should be golden brown on top and soft in the center)!
Let your cheesecake cool to room temperature, then refrigerate.
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% or 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
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
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
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.
Meal Type