Yoghurt-recipes

Healthy Breakfast Recipes: Plum and Yoghurt Muesli Pots

We know you don’t have a lot of time in the morning for a healthy and delicious breakfast, but these plum and yoghurt muesli pots are quick to make and taste like a decadent cafe treat. Really pressed for time? Roast the plums the night before, and all you have to do is assemble them in the morning. Don’t have plums on hand? Just roast apricots, nectarines or peaches. Yum!

Serves 4

Ingredients

8 blood plums, halved with stones removed

1/2 cup brown sugar

400g thick Greek yoghurt

1 1/2 cups toasted muesli

Method

  1. Place the plums onto a baking dish lined with baking paper, sprinkle with brown sugar and 1/2 cup water, cook under a preheated grill until the plums are soft.
  2. Divide half the plums between four serving glasses, top with yoghurt, muesli and finish with remaining plums and syrup.

What’s your favourite healthy breakfast?

April 8, 2015

BBQ Pineapple and Yoghurt Recipe

Start your day with this luscious cafe-inspired breakfast of BBQ pineapple topped with Greek yoghurt and crunchy macadamia nuts.

Serves 4

Ingredients
1 pineapple
2 cups Greek style yoghurt
4 tbsp crushed macadamias
Method

1. Cut the pineapple lengthways into eighths.
2. Grill on the BBQ for a few minutes on each cut side of the fruit until you see nice caramelised grill marks.
3. Serve each quarter with a small bowl of Greek yoghurt topped with the crushed macadamias.
Note:
No need to peel the pineapple – it looks divine with the skin still on. After cooking, just run a knife between the skin and flesh and cut into segment, but serve the dish intact, on the skin.
Recipe by Dr Joanna McMillan for Australian Pineapples.
January 3, 2014

Vanilla Bean Yoghurt Pikelets Recipe

We’ve had a craving for good ol’ pikelets, so we’re sharing this best pikelet recipe which makes a healthy breakfast or delightful afternoon tea. Serve with a dollop of yoghurt and fresh strawberries or homemade jam and maple syrup.

Preparation time: 15 minutes 
Cooking time: 20 minutes 
Serves: 3 – 4

Ingredients

1 cup (245g) five:am Vanilla Bean organic yoghurt (additional to serve)
2 free range organic eggs
1 cup organic self raising flour
Cooking oil spray
Fresh strawberries and jam, to serve

Method

1. Beat eggs lightly in a bowl. Add five:am organic yoghurt and whisk.

2. Add flour and whisk until combined. Mixture should be soft dropping consistency (it should drop slowly off a spoon without shaking it). Allow mixture to stand for 10 minutes.

3. Heat a non-stick frying pan on a medium heat and lightly spray with cooking oil.

4. Place one tablespoon of the mixture for each pikelet into the frying pan, cook several at a time.

5. When small bubbles form on the edge of the pikelets, flip them. Cook until the underside is golden and remove from pan to cool. Repeat until mixture is finished. Makes approximately 24 pikelets.

6. To serve, spread pikelets with your favourite jam, a small dollop of five:am Vanilla Bean organic yoghurt and fresh strawberries.

NOTES

1. Pikelets can be made ahead of time and frozen in an airtight container for up to 3 months.

October 15, 2013

Why Eat Organic?

It’s National Organic Week from 4-13 October, so we chat with Sophie Speer, marketing manager at five:am organic yoghurt, about why eating organic is important.

five:am was founded by surfer, long-time yogi and successful entrepreneur David Prior with the help of Gippsland Organic Dairy Farmers Cooperative farmers Peter and Wendy Wallace. None of their organic milk products contain any nasties, meaning no chemicals, pesticides, preservatives, synthetic fertilizers, antibiotics and hormones.

The five:am philosophy is that you get a unique view of the world at 5am. There’s those who embrace this time – to cycle, surf, do yoga – or otherwise greet the new day with a purity of mind, body and spirit. Ever employee lives by this philosophy, kick-starting each day with either yoga, meditation, gym, a wee-hours surf or a bike ride to work – don’t you wish your workplace embraced this philosophy?

Why is eating organic so important?

There are so many reasons but it all boils down to organic food being better for the environment, better for our bodies and ultimately our health. Organic farming restores the earths nutrients and keeps toxic chemicals out of our soil and water ways. Eating organic means we’re keeping all sorts of nasties out of our bodies; not just chemicals but artificial colours and flavours, hormones and antibiotics too. If you’re eating any animal products, organic is also a guarantee that the animals have been treated humanly.

What do you say to people who think organic is too expensive?

It’s true, generally organic products do come at a premium. I think we’ll see this price gap reduce over time though as more farms convert to organic techniques and the industry manages to achieve greater economies of scale. But if you weigh up the costs of eating conventional food on your long term health, organic doesn’t come up as more expensive at all! What’s more, having seen first-hand the lengths organic farmers go to achieve and maintain organic certification and their dedication to producing the highest quality produce, I think organic is worth every cent.

What are your favourite ways of eating yoghurt (apart from straight out of the tub!)

I love a breakfast (or dessert) parfait with layers of fruit, yoghurt and nuts. Smoothies are another great way to get a few dollops of calcium and protein rich yoghurt goodness into your day. I blend protein powder, almond milk, frozen fruit and five:am natural no added sugar yoghurt. Yoghurt is also great as a base for dips. I just add some finely chopped cucumber and mint plus a squeeze of lemon juice to some five:am greek style yoghurt and drizzle it over meat or fish.

What are your best tips for living a healthy lifestyle?

Regular exercise is definitely key but I think the trick is to find something that you enjoy doing and not get hung up about whether you’re really good at it or not. It’s just about getting out there and having fun, if you enjoy yourself you’ll keep going back for more.

When it comes to healthy eating, I like to do a six-week detox every spring. It’s a great way to reinforce healthy eating patterns year round. Generally though I’m not a fan of the extreme fads that encourage people to completely cut things out of their diets. ‘Everything in moderation’ is my mantra.

What is your favourite piece of inspiration?

My favourite piece of inspiration would have to be a graduation speech called ‘This is Water’ written by award winning America writer David Foster Wallace. The speech has been made into a nine minute video that you can check out on YouTube. It’s truthful, funny and so inspiring! One of the main points David makes is that the way we experience our lives is up to us. We have the power to choose how we see the world. He gives a really simple and very funny example of standing in line at a supermarket at the end of a stressful day. He makes the point that in that moment we can be impatient, judgemental and self absorbed or we can choose to see the positives of our situation. We just have to make the conscious effort to see the positives and the more we do, the easier it becomes.

Is eating organic food important to you?

September 30, 2013

Healthy Desserts: Mixed Berry Yoghurt Panna Cotta Recipe

When you want to satisfy a sweet tooth but don’t want to overindulge, it’s not always easy finding healthy dessert ideas. This mixed summer berry yoghurt panna cotta is creamy and decadent, without the fat or calories.

And with October’s Breast Cancer Awareness Month around the corner, this pretty pink dessert would be a showstopper to serve at any pink-themed high tea or morning tea you might be hosting or attending.

Even better, SKI has pledged to donate $350,000 to fund a McGrath Breast Care Nurse and has turned its 1kg pots of D’lite, Divine and Soleil pink for a limited time only.

Preparation time: 15 minutes plus 2 hours to set 

Serves: 4

Ingredients 

2 leaf gelatine sheets (14g)
150g summer berries, fresh or frozen
125g fresh raspberries
350ml Ski D’lite Smashed Berry yoghurt (99% fat free)
400ml reduced fat milk
30g caster sugar
100g Ski Divine Vanilla Creme yoghurt

Method

1. In a bowl add some cold water and the leaf gelatine; the leaf gelatine should be covered with the water.

2. In a saucepan add the sugar and the milk, place on stove and heat up, stirring to dissolve the sugar. Bring the milk mixture just to the boil and take off the heat.

3. In a food processor blend the summer berries to a puree.

4. Remove the gelatine sheets from the cold water, they should be soft and pliable, add them to the hot milk mixture and stir through until dissolved.

5. Add the summer berry puree and the berry yoghurt to the hot milk mixture and stir through.

5. Pour the finished hot milk mixture into serving glasses and place in the refrigerator to set (minimum time 2 hours).

6. To serve: using a tablespoon scoop a spoon full of vanilla yoghurt on top of the panna cotta. Arrange fresh raspberries on top of the vanilla yoghurt and serve.

What are your favourite pink recipe ideas?

September 26, 2013