method

• Season the mince and stir in the herbs. Mould mixture into 6 flattened patties.
• Cook on a BBQ or pan for 3-4 minutes each side until firm to the touch.
• Meanwhile add the ketchup, mustard etc to the Glenisk 0% Fat Natural Strained Protein Yogurt to create your burger sauce.
• Warm buns, spread burger sauce on base, top with leaves and burger and more sauce and serve!

method

• Chop the sweet potatoes in half lengthwise, place on a microwave-proof plate and pierce the flesh a couple of times to prevent them from bursting. Cook at 900w for about 5 minutes until they are soft and the middle can be scooped out. Preheat the oven to 200c. Allow the microwaved sweet potatoes to cool until you can handle them. Scoop out the middle of the potatoes with a teaspoon, leaving a rim around the edge so they do not collapse when oven cooking. Keep the surplus flesh for another recipe.
• Spray the potato skins with oil and place on a parchment-lined baking tray and cook for 15 minutes until crisp (ovens may vary so keep an eye on them) remove from the oven
• To make the sweet potato filling cook the broccoli for 1 and ½ minutes (al dente) add it to a bowl along with the feta, red onion and balsamic vinegar, season to taste. Divide the filling evenly between the potato skins and place them to the oven for 5 minutes until the filling is warmed through. Top with chives and serve with the cool lime dressing.
• To make the cool lime dressing add Glenisk High Protein Lactose Free Natural Yogurt, lime juice, lime zest, chopped chives to a bowl and mix well. Cover and store in a refrigerator until ready to use.

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.

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.

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.

method

• Cut butternut squash in half.
• Drizzle oil over two halves and season with salt and pepper. 
• Roast at 180ºc for 25-30 minutes or until softened.
• Once cooked, scoop out flesh and combine with Glenisk Organic Greek Style Natural Yogurt.
• Season with salt and pepper to taste.