ingredients

6

count

nutrition

174

calories

total time

60

mins

serves

6

servings

method ingredients
ingredients
method
  • Roast a cut of rib or fillet beef for 20 minutes per 500g at 200ºc. Allow to rest for at least 20 minutes before slicing finely.
  • Stir 2 tsp hot horseradish sauce into Glenisk Organic Low Fat Natural Yogurt and season with salt and pepper. Slice cherry tomatoes in half and toss with a little salt and pepper, crushed garlic and a drizzle of olive oil.
  • Lay out the beef slices and spoon over the horseradish yogurt.
  • Serve with tomato salad.
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ingredients

6

count

nutrition

174

calories

total time

10

mins

serves

6

servings

method ingredients
ingredients
  1. 500 ml Buttermilk 500g
  2. 200g Self Raising Flour
  3. 1 tsp of Bicarbonate of Soda
  4. 1/2 tsp Salt
  5. 2 eggs

To serve

Glenisk Organic Low Fat Natural Yogurt

method
  • Mix the flour, salt and bicarbonate of soda thoroughly in a large jug.
  • Make a well in the centre and pour in the eggs and half the buttermilk.
  • Whisk with a hand whisk or electric whisk starting at the centre and incorporating the flour gradually, finally add the remaining butter milk and whisk well.
  • Heat a flat non stick pan over a medium heat – if heat is too high pancakes with be burnt on outside and raw in middle.
  • Pour batter in and allow the mixture to settle itself, do not shake or swirl the pan. Do not make the pancakes too large as they are difficult then to turnover without breaking.
  • You can make baby pancakes by just pouring small amounts around the pan leaving space between each as they will expand a bit.
  • Wait until you see a few bubbles showing on the surface before turning over and allowing to cook for another 2-3 minutes.
  • As the pancakes cook stack up on a plate and keep warm in a low oven.
  • Serve with berries, fruit compote, jam, honey, agave of maple syrup with a big dollop of Glenisk Organic Low Fat Natural Yogurt.
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ingredients

8

count

nutrition

171

calories

total time

10

mins

serves

6

servings

method ingredients
ingredients
  1. 6 medium sized carrots grated
  2. 1 tbsp olive oil
  3. Juice 1 orange
  4. 1 tbsp hot chilli sauce
  5. 200g Glenisk organic low fat natural yogurt
  6. Salt and pepper
  7. 1 tbsp olive oil
  8. 100g sunflower seeds toasted on a dry pan
method
  • Grate carrots into a large bowl.
  • Mix the olive oil, orange juice, chilli sauce, yogurt and salt & pepper in a jar and shake to make up dressing.
  • Drizzle dressing over carrots and top with toasted seeds. Garnish with fresh herbs.
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ingredients

12

count

nutrition

220

calories

total time

50

mins

serves

12

servings

method ingredients
ingredients

muffins

  1. 400g butternut squash cut into cubes
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 2 tsp ground cinnamon
  5. 2 eggs
  6. 250g Glenisk greek style organic luxury coconut & vanilla yogurt
  7. 1 ½ tsp grated fresh ginger
  8. 80ml rapeseed or vegetable oil plus 1 tbsp for roasting

frosting

  1. 60g plain cream cheese
  2. 1 tbsp coconut oil melted or vegetable oil
  3. 80g Glenisk greek style organic luxury coconut & vanilla yogurt
  4. 1 tbsp icing sugar
method
  • Preheat oven to 180C. To prepare the butternut squash, peel it and cut it into 2cm chunks. Toss in 1 tablespoon of vegetable oil and place the butternut squash chunks in a single layer on a baking tray. Bake for 30 minutes, turning occasionally, until soft but not too dark in colour. Allow to cool slightly then blitz in a food processor or with a stick blender to form a puree.
  • Increase the oven temperature to 200C. Sift the flour, cinnamon and baking powder into a large bowl. In a separate bowl, whisk together eggs, Glenisk greek style organic luxury coconut & vanilla yogurt and vegetable oil. Stir through the blitzed roasted butternut squash and grated fresh ginger. Combine this with the flour mixture, ensuring not to over mix as the muffins won’t rise properly. Spoon into a lined and greased 12-cup muffin tin. Bake for 15-18 minutes until cooked through and lightly golden on top and allow to cool.
  • To make the frosting, add the Glenisk greek style organic luxury coconut & vanilla yogurt, cream cheese, melted coconut oil and icing sugar to a bowl and beat it until smooth. Transfer to a piping bag and pipe the top of the cooled muffins.

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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

120

calories

total time

40

mins

serves

4

servings

method ingredients
ingredients
  1. 450g Glenisk greek style organic luxury blueberry yogurt
  2. 3 egg yolks
  3. 4 tbsp granulated sugar
  4. 2 tsp grated lemon zest
  5. 40g fresh blueberries
  6. 2 tbsp cream cheese for decoration (optional)
  7. Lemon rind for decoration
  8. Fresh mint leaves for decoration
method
  • Preheat the oven to 175°C and place four ramekins in a large baking dish.
  • Put the yogurt, egg yolks and lemon zest into a large bowl and mix until well combined. Divide the mixture evenly between the ramekins. Fill the baking dish with hot water so it reaches within one inch of the top of the ramekins, be careful not to get any water in the mix. Bake for 25 minutes until the mix is cooked but still has a wobble. Remove from the oven, allow to cool for a couple of minutes and then place them in the fridge to chill for an hour.
  • Preheat the grill for five minutes and just before serving sprinkle one tablespoon of sugar on the top of each ramekin and place under the grill for two minutes until the sugar has melted and turned a golden-brown colour, decorate with fresh blueberries and mint and serve immediately.

Optional: spoon or pipe over some cream cheese for decoration.

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ingredients

13

count

nutrition

271

calories

total time

80

mins

serves

10

servings

method ingredients
ingredients

crust

  1. 180g plain flour
  2. 60g light brown sugar
  3. 30g oats
  4. 140g butter
  5. 1 teaspoon lemon zest
  6. Pinch salt

filling

  1. 2 eggs
  2. 130g organic 0% fat strained protein lemon yogurt
  3. 40g flour 2 tablespoon light brown sugar
  4. 2 teaspoon cinnamon
  5. ¼ teaspoon nutmeg
  6. ½ teaspoon allspice
  7. 250g frozen blackberries (thawed, well-drained)
  8. 1 apple (peeled, cored and cut into small cubes)
method
  • Preheat the oven to 175c, line and grease well a 20cm X 20cm tin. To make the crust add the butter, sugar, flour, salt, and lemon zest to a large bowl. Use your fingers to work the mixture into a rough dough, the flour won’t be entirely incorporated but that’s fine. To make the crumble top separate ⅓ of the dough, place it in a small bowl, add the oats to it, combining the oats into the mixture to create a crumble for the top, set aside.
  • Tip the remaining ⅔ of the dough into your prepared tin and spread the dough out across the bottom of the tin gently and evenly with your fingers until it covers the base of the tin. Bake in the oven for 30 minutes until slightly browned around the edges.
  • To make the filling add the eggs, yogurt, flour, sugar, cinnamon, nutmeg and allspice to a large bowl, use a hand blender or whisk until it is combined completely.
  • Add the blackberries and cubed apples to the cooked crust to form an even layer. Pour the filling on top of the layer of fruit and shake the tin gently from side to side to make sure it reaches the edges of the tin. Distribute the oat crumb over the top evenly, return it to the oven and cook for a further 25 minutes until the filling has set. Remove from the oven and allow to cool. Cut into squares and serve.
  • Bring a pot of water to a low boil. Place a heatproof bowl over the top of the pot, making sure the bottom of the bowl does not touch the boiling water.
  • Add in the custard and the chocolate to the bowl, stir gently until the chocolate is melted, remove from the heat and allow to cool completely.
  • Add a layer of the chocolate sponge into each of the serving glasses, a layer of the dark cherry yogurt, a layer of the cooled chocolate custard and cherries, top with a dollop of natural greek yogurt.
  • Garnish with a dusting of cocoa powder, a cherry, a sprig of mint and serve immediately.
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ingredients

10

count

nutrition

575

calories

total time

12

mins

serves

4-6

servings

method ingredients
ingredients
  1. 260g chocolate sponge or chocolate brownies
  2. 110g plain chocolate
  3. 350g custard
  4. 400ml Glenisk organic greek style natural yogurt
  5. 200g frozen cherries (thawed)
  6. 2 tbsp of kirsch (cherry brandy)

garnish

  1. 200g Glenisk organic greek style natural yogurt
  2. 1 tsp of cocoa 
  3. 4 cherries
  4. couple sprigs of mint 
method
  • Brush the chocolate sponge with the kirsh and allow to sit for a couple of minutes
  • Bring a pot of water to a low boil. Place a heatproof bowl over the top of the pot, making sure the bottom of the bowl does not touch the boiling water.
  • Add in the custard and the chocolate to the bowl, stir gently until the chocolate is melted, remove from the heat and allow to cool completely.
  • Add a layer of the chocolate sponge into each of the serving glasses, a layer of the Glenisk organic greek style natural yogurt, a layer of the cooled chocolate custard and cherries, top with a dollop of Glenisk organic greek style natural yogurt.
  • Garnish with a dusting of cocoa powder, a cherry, a sprig of mint and serve immediately.
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