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

• 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.

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

• In a large mixing bowl add the flour, baking powder, coconut milk, vanilla extract and eggs.
• Whisk together until very smooth.
• Add in the mixed seeds.
• In a mini saucepan, hit 1 knob of coconut oil, ensure that it’s piping hot.
• Add a ladle of pancake mixture to the pan. 
• Add 4 1cm slices of banana to the mix and submerge.
• After 2 minutes, flip the pancake. 
• Allow cook for a further two minutes until firm.
• To Serve: Place two pancakes on a plate.
• Add a heaped tablespoon of Glenisk Greek High Protein Yogurt and top with berry and pomegranate mix. 

Optional suggested toppings

Toasted pecan nuts, cacao nibs, drizzle of honey

method

• Preheat your oven to 200ºc, 180ºc (fan oven) or Gas Mark 6.
• Pour oats into a big mixing bowl. 
• Sieve in the baking powder, bread soda, salt and mixed seeds and mix thoroughly.
• Pour in the yogurt and whisked egg and bring the mixture together into a dough ball.
• Put the mixture into a standard 9 inch loaf tin or cut into scones.
• Place the loaf into the pre-heated oven for 35 to 40 minutes. If making scones place in the oven for 45 minutes.
• Remove the loaf from the tin and place on the oven rack for a further 15 minutes.
• Give your bread a knock or tap at the bottom. If you hear a hollow sound, the bread is cooked.
• Place on a wire rack and allow to cool fully before cutting.

method

For the burger

• Chop the peppers, onion and parsley.
• Add in the fajita seasoning and turkey mince and form into patties
• Fry off with a spray of rapeseed oil

For the coleslaw

• Mix together the cabbage, carrot, pepper and apple.
• In a separate bowl combine the Glenisk High Protein Lactose Free Vanilla Yogurt with sweet chilli sauce, garlic powder, salt & pepper.
• Mix the ‘mayonnaise’ mix with the shredded vegetables for a healthy, low fat coleslaw substitute.
• Build your burger and serve.