ingredients

8

count

nutrition

124

calories

total time

70

mins

serves

10

servings

method ingredients
ingredients
  1. 10 mini brioche rolls (buttered)
  2. 100g strawberries
  3. 100g raspberries
  4. 100g blueberries
  5. 450g glenisk organic greek style coconut & vanilla yogurt
  6. 120mls milk
  7. 2 eggs
  8. 1 tbsp sugar
method
  • Whisk the milk, eggs and yogurt together until combined.
  • Cut brioche in half lengthways and butter both sides. Cut in half again.
  • Layer the bottom of an oven proof dish with half the brioche and sprinkle with half the berries.
  • Add another layer of brioche, then add the rest of the berries on top.
  • Cover the brioche with the yogurt mixture, sprinkle with the sugar and leave to soak for approx. 15mins.
  • Bake at 180°C (not fan assisted) for 35 minutes.

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ingredients

6

count

nutrition

221

calories

total time

10

mins

serves

4

servings

method ingredients
ingredients
  1. 3 medium bananas, sliced
  2. 25g unsalted butter
  3. 2 tbsp brandy
  4. 320g organic greek style coconut vanilla yogurt
  5. 2-3 crushed meringue nests
  6. 1 tbsp toasted almond flakes to garnish
method
  • Add the banana, butter and brandy to a pre-heated pan. Cook for 5mins on a medium heat.
  • Spoon the banana into serving dishes, top with crushed meringues and a generous dollop of creamy coconut vanilla yogurt.
  • Sprinkle the toasted almond flakes and serve immediately.

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ingredients

7

count

nutrition

200

calories

total time

500

mins

serves

4

servings

method ingredients
ingredients
  1. 400g Glenisk greek style organic luxury blueberry yogurt
  2. 200g mascarpone cheese
  3. 4 sheets of shop-bought trifle sponge (enough to cut out 8 ramekin-sized rounds)
  4. 80g fresh blueberries
  5. 1 tbsp honey
  6. 140g caster sugar
  7. 4 egg whites
method
  • Add the blueberry yogurt to a bowl, add in the mascarpone cheese and 40g of sugar and mix well. Divide the mix between 4 freezer-safe ramekins and freeze overnight.
  • Add the fresh blueberries to a small pot, add the honey and cook for 5 minutes on a medium heat until they are soft, set aside to cool.
  • Whisk the egg whites until stiff, add 100g of sugar 1 teaspoon at a time and keep whisking until glossy.
  • Preheat the oven to 220°C. Remove the ramekins with frozen yogurt from the freezer, dip them in warm water to release them.
  • Measure and cut circular rounds of the trifle sponge. Line a baking tray with parchment paper. Place a round of sponge on the lined tray making sure to leave plenty of space between each disc of sponge. Place a frozen yogurt round on each disc of sponge and add another disc of sponge on top, spoon over the cooked blueberries on each piece of sponge. Spoon the meringue over each mound to cover the frozen yogurt right down to the base of the sponge. Bake them for 5-7 minutes or until light golden brown on the outside and serve immediately.

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ingredients

8

count

nutrition

230

calories

total time

35

mins

serves

6-8

servings

method ingredients
ingredients
  1. 1 tub of Glenisk greek style organic luxury salted caramel yogurt (450g)
  2. 120 g plain flour
  3. 100 g packed brown sugar
  4. 100 g granulated sugar
  5. 8 tbsp butter
  6. 4 cooking or granny smith apples peeled, cored and sliced
  7. 2 tbsp lemon juice
  8. Small pieces of caramel fudge for garnish (optional)
method
  • Preheat your oven to 180°C and grease an ovenproof dish.
  • To make the crumble combine the flour, sugar and 6 tablespoons of softened butter together using a stand mixer. The mixture will be crumbly but will come together when squeezed. Set it aside.
  • Toss the apples in lemon juice. Heat a large pan, add the remaining 2 tablespoons of butter to the pan, then the apples and cook them on a low heat for about 5 to 7 minutes. Drain the apples and place them on the greased oven-proof dish.
  • Top the apples with the crumble mixture and bake at 180°C for 20-25 minutes. Allow to cool for a couple of minutes, serve with a dollop of salted caramel yogurt and sprinkle the caramel fudge pieces over the top.
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ingredients

4

count

nutrition

268

calories

total time

5

mins

serves

1

servings

method ingredients
ingredients
  1. 4 tbsp Glenisk organic greek style natural yogurt
  2. ½ banana, sliced
  3. 1 tbsp caramel or dulce de leche
  4. 1 tbsp milk chocolate, chopped
method
  • Peel and chop the banana and add to the yogurt.
  • Drizzle caramel over the banana.
  • Chop the chocolate and sprinkle over the top.
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    ingredients

    1

    count

    nutrition

    4

    calories

    total time

    120

    mins

    serves

    30

    servings

    method ingredients
    ingredients
    method
    • Spoon the yogurts into the ziplock bag. Squeeze the air out of the bag and hold it tight.
    • Snip a small corner off the end of the bag, this will be your spout.
    • Pipe out yogurt in drops onto a lined banking tray.
    • Once all of the yogurt is used, put tray into freezer for at least an hour.

    Like modern day chocolate buttons these delicious drops will offer your child some calcium with every bite and ease teething gums…delicious. The drops can be stored in the fridge in sandwich bags. Great for a healthy treat!

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    ingredients

    8

    count

    nutrition

    183

    calories

    total time

    55

    mins

    serves

    12

    servings

    method ingredients
    ingredients
    1. 225g porridge oats
    2. 3 eating apples peeled, cored and cut into small chunks
    3. 80g butter
    4. 120g Glenisk organic kids vanilla yogurt
    5. 80g demerara sugar
    6. 1 tsp ground cinnamon
    7. 40g raisins
    8. 2 tbsp sunflower seeds
    method
    • Preheat the oven to 170c. Grease and line a 7 x 11 inch tin with baking paper.
    • Add the chopped apple and 40g of the butter to a sauce pan, cook over a low heat stirring occasionally for 10 minutes until soft. Add in the rest of the butter, sugar, cinnamon, raisins and heat gently until the rest of the butter has melted. Remove from the heat and allow to cool for 5 minutes stir in the oats, seeds and the Glenisk organic bio kids vanilla yogurt until well mixed.
    • Spoon the mixture into the lined baking tray and smooth with the back of a spoon.  Cook on the middle shelf for 25 minutes. Allow it to cool for 10 minutes and cut in to even squares.
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    ingredients

    4

    count

    nutrition

    211

    calories

    total time

    10

    mins

    serves

    2-3

    servings

    method ingredients
    ingredients
    1. 250g Glenisk organic greek style blueberry yogurt
    2. 200g blueberries (fresh or frozen)
    3. 2 frozen bananas
    4. 80ml Glenisk whole milk
    method
    • Leave the frozen bananas to defrost for 5 minutes before combining all the ingredients in a high speed blender. Blend until smooth.
    • Top the mixture with your favourite toppings. We used sliced banana, quinoa pops and frozen berries.
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    ingredients

    7

    count

    nutrition

    238

    calories

    total time

    145

    mins

    serves

    3

    servings

    method ingredients
    ingredients
    1. 450g Glenisk organic greek style salted caramel yogurt
    2. 4 tbsp condensed milk
    3. 80g salted butter
    4. 150g sugar
    5. 250ml Glenisk organic cream
    6. 50g dark chocolate
    7. 100ml Glenisk whole milk
    method
    • For the frozen yogurt, whisk together the ingredients and freeze in a tub for approx. Two hours. Stir the mix after one hour.
    • To make the caramel sauce, melt the sugar on a pan until it turns to liquid – don’t stir until it has fully dissolved!
    • Stir in the butter until melted, remove from the heat before stirring in the double cream until smooth.
    • For the chocolate sauce, melt the dark chocolate and milk together in a microwave until smooth, stirring every 30 seconds.
    • To assemble: place 2 scoops of salted caramel frozen yogurt into a tall glass, drizzle with salted caramel sauce and chocolate sauce.
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    ingredients

    4

    count

    nutrition

    212

    calories

    total time

    130

    mins

    serves

    4

    servings

    method ingredients
    ingredients
    1. 450g Glenisk organic greek style rich dark cherry yogurt
    2. 200g sweetened condensed milk
    3. 90g dark chocolate, chopped into chunks
    4. 4 waffle cones
    method
    • Mix the yogurt and condensed milk together before adding the dark chocolate chunks.
    • Place the ice cream mix into a tub and freeze for two hours or until solid, be sure to stir the mix after an hour to ensure even freezing.
    • Serve the ice-cream in a cone.
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