method ingredients
ingredients
method
  • Mix flour, baking soda, and salt in a bowl.
  • Add yogurt, egg, milk, and vanilla extract; mix until just combined.
  • Cook on a greased pan until golden brown on both sides. Serve and enjoy!
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ingredients

6

count

nutrition

242

calories

total time

20

mins

serves

2

servings

method ingredients
ingredients
method
  • To make the caramel sauce, melt the sugar on a pan until it turns to liquid – no stirring until this point! Add the butter, remove from the heat and stir in the double cream until smooth.
  • Simply layer the ingredients into a glass, drizzle with some extra sauce and enjoy.
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ingredients

12

count

nutrition

380

calories

total time

520

mins

serves

10

servings

method ingredients
ingredients

Cookies

  • 280g soft brown sugar
  • 225g caster sugar
  • 250g unsalted butter, softened
  • 2 eggs
  • 1tbsp vanilla extract
  • 450g plain flour
  • 2tsp baking powder
  • 50g cocoa powder
  • 100g hazelnuts, chopped

Frozen yogurt centre

Garnish

  • Caramel sauce
  • Toasted almond slivers
method
  • To make the frozen yogurt, decant it into a Tupperware box 2cm deep and freeze overnight. Take the container out of the freezer and allow to soften for a few minutes. With a round metal cutter (dipped in warm water), cut 10 discs from the frozen yogurt. Wrap each round in cling film, place on a baking tray and put back into the freezer for about 20mins to harden. Alternatively, pour the yogurt into a muffin tray or 10 ramekins covered in cling film, 2cm deep, and freeze overnight.
  • To make the cookies, combine the flour, cocoa, chopped hazelnuts and baking powder in a large bowl. In a separate bowl, whisk together the softened butter and all the sugar, then add the eggs one at a time and the vanilla extract. Add the dry ingredients and mix well. Split the cookie dough into 2 sections and roll up into cylinders. Wrap the 2 cylinders in cling film and keep in the fridge for at least two hours. Take the cookie dough cylinders out of the fridge. Preheat the oven at 180°C. Unwrap the cookie rolls and cut each roll into 10 thick slices. Line a baking tray with greaseproof paper and place the cookie discs on it. Bake for 18-20 minutes until golden brown. Allow to cool completely.
  • Take the frozen Glenisk organic greek style salted caramel yogurt out of the freezer and assemble by sandwiching a frozen yogurt disc between 2 cookies. Drizzle with caramel sauce and sprinkle with toasted almond slivers.
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ingredients

7

count

nutrition

278

calories

total time

60

mins

serves

8

servings

method ingredients
ingredients

For the base

  • 200g digestive biscuits, crumbed
  • 40g pretzels, crumbed
  • 2 tbsp brown sugar
  • 150g melted butter

For the filling

method
  • For the base, grease and line the bottom of an 8-inch loose bottom baking tin. Add all of the base ingredients to a mixing bowl and mix them together.
  • Press the mixed crumb firmly into your prepared baking tin and freeze it for a minimum of 20 minutes before adding the filling.
  • For the filling, begin by soaking 4 leaves of gelatine in cold water for 5 mins (you can use gelatine powder as an alternative to the leaves).
  • Squeeze excess water off and place the softened leaves into a small saucepan, add 100g of the yogurt and very slowly heat stirring continuously. Don’t let it boil as it only needs to get warm for gelatine to breakdown fully.
  • In a medium bowl, beat the cream cheese using an electric or stand mixer until smooth. Add the Glenisk organic greek style salted caramel yogurt and gelatin/yogurt mixture and continue beating until smooth. 
  • Transfer the filling into the prepared crust and carefully smooth with the back of a spoon or rubber spatula. Cover and place in the fridge overnight or at least for 12 hours.
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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

11

count

nutrition

360

calories

total time

25

mins

serves

4

servings

method ingredients
ingredients
method
  • Preheat waffle iron.
  • In a large bowl combine the flour, sugar, baking powder and salt and whisk to mix.
  • In a separate small bowl whisk the eggs and stir in the warm milk, melted butter and vanilla extract. Pour the wet ingredients into the dry and whisk until blended.
  • Ladle the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. Serve immediately with slices of orange, orange rind pieces, melted chocolate, nuts and a dollop of Coconut & Vanilla Yogurt.
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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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ingredients

12

count

nutrition

339

calories

total time

55

mins

serves

8

servings

method ingredients
ingredients
  1. 450g Glenisk organic greek style salted caramel yogurt
  2. 4 filo pastry sheets
  3. 2 vanilla pods split in half lengthways
  4. Pot of water
  5. 200g caster sugar
  6. 4 small peeled whole pears (not too ripe)
  7. 50g butter melted
  8. 40g pecan nuts broken up
  9. 50g of melted chocolate (for drizzling)
  10. Fresh Mint leaves
method

Poached pears

  • Add the sugar and water to a large saucepan and bring to a boil, stirring to dissolve the sugar.
  • Turn down to a simmer and add the vanilla bean pod.
  • Peel the pears and remove the hard core at the base of the pears. Leave the stem on so you can lift the pears out of the poaching liquid. Place pears into the simmering water.
  • Cut out a circle of baking parchment and punch a few small holes to allow steam to escape. Carefully place the paper onto the surface of the pears. Place the lid on the saucepan.
  • Gently simmer the pears for 45 minutes on low. Prod with a metal skewer at about 30 minutes into cooking time to test if they are soft enough, if not allow them to cook for the full 45 minutes..
  • Remove the saucepan from heat and allow the pears to cool in the syrup completely.
  • Slice the pears in half, remove the core and any seeds and then arrange like a fan.

Filo cases

  • Preheat the oven to 180°c fan or 200°c normal oven. Grease a muffin tin very well
  • Cut the filo pastry into equal squares, 8 squares per sheet.  Keep the filo pastry covered with a damp towel so it does not dry out whilst working with each filo case. 
  • Place down one square in the greased tin, and gently push it to fit, brush very well with the melted butter and place the next square at an odd angle, again brushing with the melted butter between each layer, fluffing and arranging so they look good.
  • Repeat this process for 4 layers for all the filo cases. Bake for 10 minutes until golden brown.  Allow them to cool in the tin completely before filling with the pecan nuts, yogurt and pears.
  • Add a sprinkle of crushed pecans to the bottom of the filo cases and fill each case ¾ of the way with Greek style Salted caramel yogurt and top with the fanned out pears. 
  • Drizzle with the melted chocolate, garnish with mint and serve
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