ingredients

count

nutrition

124

calories

total time

mins

serves

servings

method ingredients

ingredients

10 mini brioche rolls (buttered)
100g strawberries
100g raspberries
100g blueberries
450g glenisk organic greek style coconut & vanilla yogurt
120mls milk
2 eggs
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

count

nutrition

221

calories

total time

mins

serves

servings

method ingredients

ingredients

3 medium bananas, sliced
25g unsalted butter
2 tbsp brandy
320g organic greek style coconut vanilla yogurt
2-3 crushed meringue nests
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

count

nutrition

200

calories

total time

500

mins

serves

servings

method ingredients

ingredients

400g Glenisk greek style organic luxury blueberry yogurt
200g mascarpone cheese
4 sheets of shop-bought trifle sponge (enough to cut out 8 ramekin-sized rounds)
80g fresh blueberries
1 tbsp honey
140g caster sugar
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

count

nutrition

calories

total time

mins

serves

servings

method ingredients

ingredients

26g Blackberries
30g Caster Sugar
2g Cinnamon, ground
150g organic strained protein natural yogurt
30g Apples

method

Place all the ingredients in a saucepan and bring to a boil. Return to a simmer for 10 minutes or until the apples have fully softened down.
Pour yogurt into a pot or bowl, add compote and a sprinkle of nuts or muesli.
Serve hot or cold.

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ingredients

count

nutrition

391

calories

total time

mins

serves

servings

method ingredients

ingredients

400g self raising flour
180g caster sugar
200ml of rapeseed oil
1 tsp of lemon extract
1 tbsp of orange extract
1 tsp of vanilla extract
Rind of 1 orange
Rind of 1 lemon
150g Glenisk High Protein Lactose Free Natural Yogurt
2 eggs

Yogurt icing

100g icing sugar
450g Glenisk High Protein Lactose Free Vanilla Yogurt
1 tsp of orange extract
1 tsp of orange zest
1 tsp of lemon zest

method

Preheat the oven to 180ºc/300°F/ Gas Mark 2.
Grease and line 2 8″ round tins with baking paper.
Put the flour, sugar, oil, lemon extract, orange extract and vanilla extract into a bowl and mix.
Sprinkle in the lemon and orange rind.
Fold in the yogurt and 2 eggs and beat well.
Transfer to the prepared tins and smooth out the top.
Bake in the oven for about 25 minutes, until risen and golden brown.
Remove from oven and leave in cake tins for about 10 minutes to cool.
Turn onto a wire tray to cool.
When completely cool, mix together the icing ingredients until smooth.
Use half the icing to sandwich the 2 cakes.
Drizzle the remaining icing over cake and serve.

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ingredients

count

nutrition

413

calories

total time

mins

serves

servings

method ingredients

ingredients

250g Glenisk Organic Crème Fraiche
250g Glenisk Organic Greek Style Natural Yogurt
1 tsp vanilla extract
Zest and juice of one lemon
75g caster sugar
1 sachet of gelatine
200g digestive biscuits crushed
100g melted butter
200g blueberries
200g raspberries
50g sugar

method

Mix crème fraiche, yogurt, vanilla, lemon and sugar together. Dissolve gelatine as per instructions on packet and stir into mix.
Mix biscuits and butter together in a separate bowl.
Line a cake tin with loose base with cling film. Push biscuit mix into tin levelling off. Pour lemon mix over. Refrigerate overnight until set.
Heat berries with a little sugar and allow to cool.
To serve, pour berries over cake and decorate with a mint leaf.

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ingredients

count

nutrition

242

calories

total time

mins

serves

servings

method ingredients

ingredients

50g chopped strawberries
50g raspberries
50g blueberries
1/2 tsp honey
10g Wyldsson Promix 7 Strawberry & Raspberry
150g Glenisk High Protein Lactose Free Natural Yogurt
10g chopped dark chocolate

method

Layer the chopped strawberries and raspberries into a jar
Add the honey and sprinkle of Wyldsson Promix 7 Strawberry & Raspberry
Top with a scoop (75g) of Glenisk High Protein Lactose Free Natural Yogurt
Add the blueberries and another 75g Glenisk High Protein Lactose Free Natural Yogurt
Sprinkle the remaining promix into the jar
Top with shaved dark chocolate and enjoy

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ingredients

count

nutrition

230

calories

total time

mins

serves

6-8

servings

method ingredients

ingredients

1 tub of Glenisk greek style organic luxury salted caramel yogurt (450g)
120 g plain flour
100 g packed brown sugar
100 g granulated sugar
8 tbsp butter
4 cooking or granny smith apples peeled, cored and sliced
2 tbsp lemon juice
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

count

nutrition

268

calories

total time

mins

serves

servings

method ingredients

ingredients

4 tbsp Glenisk organic greek style natural yogurt
½ banana, sliced
1 tbsp caramel or dulce de leche
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

count

nutrition

calories

total time

120

mins

serves

servings

method ingredients

ingredients

Glenisk organic no added sugar baby yogurts (various flavours)

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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