DESSERTS AND BAKING

Makes 24:

Ingredients

• 85ml milk
• 60ml lite vegetable oil
• 180g Yoplait Greek Lite Honey yogurt
• 1 egg
• 260g plain flour
• 60g sugar
• 1 Tablespoon lemon zest
• 1 Tablespoon lemon juice
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 190g fresh or frozen (do not thaw) blueberries

Method

1. Heat oven to 200ºC. Grease bottoms only of 12 regular-size muffin tray, or line with paper baking cups.
2. In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in all other ingredients except blueberries. Gently stir in the blueberries.
3. Divide batter evenly among muffin cups and bake for 16 to 18 minutes or until golden brown. Cool for 5 minutes; remove from the tray.
4. To Serve: Slice the top and add a little Yoplait Greek Lite Honey yogurt

Makes 24:

Ingredients

• 185g of plain flour
• 1 tsp. of baking soda
• 1 tsp. of cinnamon
• 110g of sugar
• 1 ¾ cup of unprocessed bran
• 125g of chopped pitted dates
• 100ml of vegetable oil
• 400g Yoplait Greek Honey Lite yogurt
• 1 free range egg

Method

1. Sift the flour, baking soda, cinnamon and sugar. Stir in the bran and the chopped dates.
2. Make a well in the centre of the mixture and add the oil, yogurt and lightly beaten egg. Mix until combined.
3. Cover and refrigerate overnight.
4. Drop one Tablespoon of mixture into greased muffin tins. Bake in moderately hot oven for 20 minutes.

This is a very common cake in France and the measuring is done in French yogurt cups (about 1/2 cup). Just use the same proportions with the same size cup. It is very simple-no mixer involved and a great way for kids to try baking.

Ingredients

• 1 1/2 cups plain flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 260g Yoplait Greek Natural yogurt
• 225g sugar
• 3 large eggs
• 1 tsp. (packed) finely grated lemon peel
• 1/4 tsp. vanilla essence
• 110 ml lite vegetable oil

Method

1. Position the oven rack in centre of oven and preheat to 200°C. Grease a 20cm x 10cm x 6cm loaf tin with butter and dust with flour.
2. Sift flour, baking powder, and salt into medium bowl.
3. Combine the yogurt, sugar, eggs, lemon peel, and vanilla in separate large bowl; whisk until well blended.
4. Gradually mix in the dry ingredients with the whisk. Using a rubber spatula, fold in the oil.
5. Transfer the cake mix to the prepared loaf tin and place the loaf tin on a baking tray.
6. Place the loaf tin (on the baking tray) oven and bake until cake begins to pull away from sides of pan and tester inserted into centre comes out clean, usually about 40 minutes.
7. Cool the cake in the pan for 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto a rack. Turn cake upright on rack and cool completely.
8. This can be made up to 1 day ahead. Wrap and store at room temperature.

Ingredients

• 225g of sugar
• 1 free range egg
• 260g Yoplait Greek Honey yogurt
• 2 dessertspoon cocoa powder
• 100g of soft or melted butter
• 1 tsp. of baking soda
• ½ tsp. of vanilla essence
• 225g of self raising flour
• ½ cup (115ml) of boiling hot coffee

Method

1. Mix the ingredients in the order above.
2. Beat with a hand whisk or Wizz with a hand whisk for 1 minute.
3. Pour the mix into a greased 45cm cake tin and cook for 45 minutes at 160°C.
4. Once cooked turn cake out onto a rack and let it chill before slicing and icing.

Ingredients

• 100g butter
• 3 Tablespoons cocoa
• 1 Tablespoon of vanilla essence
• 450g of icing sugar
• 65g Yoplait Greek Honey yogurt

Method

1. Cream the butter, cocoa, yogurt and vanilla, add sifted icing sugar and blend well.
2. Slice cake in 2 and fill and cover with the icing.

Serves 4-6:

Ingredients

• 4 oz butter
• 4 Tablespoons of golden syrup
• 80g of soft brown sugar
• 200g Yoplait Greek Natural yogurt
• 2 free range eggs
• 1 tsp. of mixed spice
• 250g of flour
• ½ tsp. of baking soda
• 1 ¼ tsp. of ground ginger
• A few drops of almond essence

Method

1. Sift the flour, mixed spice, baking soda and ground ginger into a bowl and set aside.
2. In a medium sized saucepan melt together butter, sugar and golden syrup without boiling and let it cool.
3. Beat the eggs in a separate bowl and then stir into the butter mixture with the yogurt, and almond essence.
4. Add the sifted dry ingredients and stir until well mixed.
5. Pour into a greased and paper lined 16cm square tin.
6. Bake at 180°C for 30 minutes then reduce to 150°C for a further 20-25 minutes or until cooked.
7. When cool, ice with Yogurt icing.

Ingredients

• 80g Yoplait Greek Honey yogurt
• 80g butter (unsalted is best)
• 120g honey
• 2 large free range eggs
• 1 tsp. of vanilla essence
• 225g plain flour
• 1 tsp. of baking powder
• ½ tsp. of baking soda
• Pinch of salt

Method

1. Melt butter and then combine with the honey in a bowl. Add the eggs (one at a time) and beat in gently. Fold in the vanilla essence and yogurt. Mix the flour baking powder salt and baking soda. Then slowly fold the flour mixture into the honey/yogurt mixture until it is smooth.
2. Spoon into your cupcake liners (about ¾ full) and bake at 175o C for 20-25 minutes. Test with a skewer or toothpick to make sure the middle is dry.
3. Ice with Tangy Yogurt Icing or just add a little Yoplait Greek Honey yogurt on top.

Ingredients

• 250g Yoplait Greek Natural yogurt
• 1 Tablespoon of natural vanilla essence
• 180g icing sugar
• Lemon, lime or orange zest

Method

1. Place Yogurt and vanilla extract in a bowl, sift icing sugar over the other ingredients.
2. Whisk together until thickened and refrigerate.
3. Ice your favourite cake or cupcakes and add a little citrus zest for colour.

Ingredients

• 250g cooked, sweetened rhubarb*
• 250g Yoplait Greek Honey Yogurt
• 180g whipped cream
• 2 teaspoons liquid honey
• 1-2 drops vanilla essence (optional)

Method

1. Combine cooled rhubarb, yogurt, whipped cream and honey and pour into parfait glasses or mousse dishes.
2. Optional: Sprinkle with your favourite mixture of ground seeds or nuts just before serving.
3. *Rhubarb may be substituted for other stewed fruits such as apples or apricots.

Ingredients

• 250g Yoplait Greek Natural Yogurt
• 240g White chocolate
• 350g chilled whipping cream

Method

1. Melt white chocolate with half the cream in microwave. Stir until chocolate is completely melted. Cool to room temperature, stirring occasionally.
2. Beat remaining cream and yogurt to form soft peaks, do not over beat.
3. Fold the whipped mixture into the chocolate until just blended. Spoon into dessert dishes and refrigerate for 2 hours or until ready to serve.

Biscuit Base

Ingredients

• 250g crushed plain e.g. wine or arrowroot biscuits
• 125g melted butter

Filling

Ingredients

• 500g cream cheese
• 165g castor sugar
• 400g Yoplait Greek Lite Berry Coulis yogurt
• 2 ½ tablespoons corn flour
• 3 medium free range eggs
• 100g chopped fresh or frozen mixed berries e.g. strawberries raspberries

Method

1. Soften the butter and combine with biscuits in a blender.
2. Line a 20cm greased tin or spring form pan then refrigerate until firm.
3. Combine cream cheese and sugar in a blender or food processor and add the yogurt, corn flour and eggs, process until smooth and creamy. Remove from the blender and fold in the chopped fruit.
4. Once the biscuit base is cool, pour yogurt and cream cheese mixture on top.
5. Bake at 160o C for 1 hour, once the middle springs back to touch, it is ready, Turn the oven off and leave the cheesecake in the oven for 30mins or until cool. This will prevent the cheesecake cracking.
6. Place in refrigerator until cool and enjoy.