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

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 organic greek style dark cherry yogurt
  5. 200g frozen cherries (thawed)
  6. 2 tbsp of kirsch (cherry brandy)

garnish

  1. 200g 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 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

7

count

nutrition

228

calories

total time

45

mins

serves

5

servings

method ingredients
ingredients
  1. 20 cherry tomatoes, quartered
  2. 1 butternut squash, diced
  3. 1 tbsp tamari sauce 6 cloves garlic, minced
  4. 2 large handful kale, de-stemmed and roughly torn
  5. 10 eggs
  6. 3 tbsp Glenisk natural 0% fat Irish strained protein yogurt
  7. To serve: Glenisk natural 0% fat Irish strained protein yogurt mixed with paprika
method
  • Preheat an oven to 200°C/180°C fan/400°F.
  • Heat one tablespoon of oil in a frying pan over a medium heat.
  • Add the tomatoes and butternut squash to the pan and saute for 5 minutes.
  • Add the tamari sauce and cook for a further 2 minutes.
  • Remove from the pan and spread evenly in the base of an ovenproof dish.
  • Return the pan to the heat and heat another teaspoon of oil.
  • Add the garlic and kale and fry for 2-3 minutes until the kale wilts a little. Spread the kale mix over the butternut squash and tomatoes.
  • Whisk the eggs and yogurt together before pouring into the ovenproof dish. Give the dish a swirl to get an even egg coating.
  • Place in the oven and bake for 25-30 minutes or until the eggs are cooked through.
  • For the spiced yogurt sauce: whisk together the yogurt, paprika and lemon juice until well combined.
  • Remove to a plate and drizzle over the sauce to serve.
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ingredients

8

count

nutrition

385

calories

total time

30

mins

serves

4

servings

method ingredients
ingredients
  1. 1 tsp oil
  2. 4 eggs
  3. 4 tbsp water
  4. 400g Glenisk vanilla 0% fat Irish strained protein yogurt
  5. 120g oats
  6. 2 tbsp milled flaxseed
  7. 3 bananas
  8. 100g fresh or frozen raspberries or blueberries
method
  • Lightly oil an ovenproof dish or individual ramekin dishes.
  • Whisk the eggs, yogurt and water together in a large bowl.
  • Add the oats and continue to whisk until well combined. Finally, stir through the raspberries.
  • Pour the mixture into a large ovenproof dish or individual ramekins.
  • Bake in the oven at 200°C/180°C fan/400°F for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 10 minutes.
  • Serving suggestion: with a serving of yogurt on top and fresh berries.
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ingredients

18

count

nutrition

372

calories

total time

30

mins

serves

4

servings

method ingredients
ingredients

Falafel Balls

  1. 2 tbsp olive oil
  2. 1 medium red onion, minced
  3. 2 cloves garlic, crushed
  4. 1 green chilli, chopped
  5. 1 tsp ground cumin
  6. 1 tsp ground coriander
  7. 400g tin cooked chickpeas, drained
  8. ½ cup cooked bulgur wheat
  9. 100g breadcrumbs
  10. 2 tbsp lemon juice
  11. 15g fresh coriander, chopped
  12. 10g parsley (and or mint), chopped

Tahini yogurt dip

  1. 3 tbsp Glenisk organic greek style natural yogurt 
  2. 1 tsp tahini paste 
  3. half garlic clove, crushed 
  4. 1 tbsp lemon juice
  5. 1 tsp honey
  6. 1 tsp extra virgin olive oil 
method
  • Preheat oven to 190°C.
  • Sauté the onion for 2-3 minutes until softened, then stir in the garlic, chilli, cumin and coriander and sauté until fragrant.
  • In a food processor add the chickpeas, breadcrumbs, lemon juice, herbs, bulgur wheat and blitz until the mixture comes together adding a little more lemon or oil if necessary.
  • Shape into small balls and place on a baking tray greased with oil.
  • Bake for 25-30 minutes, turning once, until golden.
  • Mix all tahini dip ingredients together and serve with falafel.
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