ingredients

8

count

nutrition

219

calories

total time

105

mins

serves

12

servings

method ingredients
ingredients
  1. 6 egg whites
  2. Pinch of salt
  3. 350g caster sugar
  4. 2 tsp cornflour
  5. 1 tsp white wine vinegar
  6. 600g Glenisk organic greek style salted caramel yogurt
  7. 250g fresh strawberries
  8. 30g pecans
  9. Optional: 20g caramel pieces, 30ml caramel sauce
method
  • Preheat the oven to 180C.  Draw three equal sized circles on greaseproof paper and place onto three separate baking trays.
  • Whisk the egg whites and salt in a large clean grease-free bowl until they form soft peaks. Slowly add in the sugar, 1 tablespoon at a time, and continue to whisk until the egg whites are stiff and glossy.
  • Whisk in the cornflour and vinegar.
  • Spoon one-third of the mixture onto one each of the drawn-on circles on the greaseproof paper and flatten out to the circle shape.
  • Reduce the oven temperature to 140C and bake the meringues for 1-1¼ hours, or until the meringue is crisp outside, but feels soft yet set inside.  Switch the oven off and leave the meringue to cool down in the oven.
  • To assemble the pavlova, gently peel the greaseproof paper off the bottom of the meringues. Place one of the meringue rounds onto a large, flat serving plate.
  • Spread 200ml of the salted caramel yogurt on top and arrange 1/3 of the strawberries over the yogurt. Add another round of meringue and add another 1/3 of the yogurt and top with the strawberries. Add the final meringue round and top with the remaining yogurt.
  • Arrange the strawberries, pecans and fudge pieces on the top, drizzle with the caramel sauce and serve immediately.
  • .
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ingredients

7

count

nutrition

279

calories

total time

45

mins

serves

4

servings

method ingredients
ingredients
  1. 150ml cold water
  2. 50g unsalted butter
  3. 75g plain flour
  4. 2 large eggs (beaten)
  5. 200g Glenisk organic greek style salted caramel yogurt
  6. 60g melted dark chocolate
  7. Mini fudge pieces or nuts to garnish
method
  • Preheat the oven to 200°c. Grease and line a baking sheet.
  • Stirring continuously, bring the water and butter to a boil.
  • Reduce the heat and add the flour, beating until the mix is smooth.
  • Remove from the heat and gradually beat in the eggs – dough should be glossy.
  • Add the water to a saucepan add the butter in and bring to a boil stirring all the while.
  • Spoon or pipe small rounds of dough onto the baking sheet and bake for 25-30mins until golden brown.
  • Pierce the bottom of each to release the stem and allow to cool on a wire rack.
  • When cool, generously fill with Glenisk organic greek style salted caramel yogurt, drizzle with melted chocolate and sprinkle with fudge pieces or nuts.
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ingredients

9

count

nutrition

234

calories

total time

90

mins

serves

8

servings

method ingredients
ingredients
  1. 250g Glenisk organic greek style salted caramel yogurt
  2. 65g plain flour, sifted 
  3. 30g cocoa powder 
  4. 1 tsp baking powder
  5. ½ tsp salt
  6. 4 large eggs
  7. 135g sugar
  8. ½ tsp instant coffee
  9. 2 tbsp oil
  10. Extra cocoa powder for dusting.
method
  • Combine flour, cocoa powder, baking powder and salt in a bowl.
  • Separately, whisk the eggs and sugar until pale in colour, add the oil and mix well, before adding the instant coffee; gradually add the flour mix.
  • Pour the mixture into a lined baking tray and bake for 12-15 mins at 180°C until cooked.  
  • While still warm, roll the cake and allow to cool completely. To fill, unroll the cake, spread with Glenisk organic greek style salted caramel yogurt, reroll and refrigerate for at least 1 hour. To serve, dust with cocoa and garnish
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ingredients

4

count

nutrition

74

calories

total time

20

mins

serves

16

servings

method ingredients
ingredients
  1. 200g Glenisk greek style organic luxury coconut & vanilla yogurt
  2. 2 Filo pastry sheets
  3. 20g melted butter
  4. Any topping you wish
method
  • Preheat the oven to 180°c fan or 200°c normal oven. Grease a mini cupcake tin.  Cut the filo pastry sheets into 8 equal squares, keep the filo pastry covered with a damp towel so it does not dry out whilst working with each filo case. Press one of the squares into the tin, arrange into a cup shape and brush it with melted butter ensuring the bottom is well covered. Bake for 10 minutes until golden brown, keep an eye on them so the edges don’t burn, remove from the oven and allow them to cool completely in the tin. Fill each case with a teaspoon of Glenisk greek style organic luxury coconut & vanilla yogurt and top with whatever you wish, berries, nuts or chocolate.
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