TOTAL Greek Yoghurt very kindly sent me a few of their products recently to try. My 2 year old loved the split pots immediately and got stuck in with a spoon and later with her fingers! She loved the novelty of the fruity bit that we mixed with the yoghurt swirling to make pink yoghurt!
The 0% split pot yoghurts come in lots of different flavours from honey to berry fruits and the classic plain yoghurt in 3 choices – 0%, 2% fat and full fat.
TOTAL Greek yoghurt is produced from cows’ milk and has added live, active yoghurt cultures. This helps create the signture mild taste. The TOTAL process also means that 4 litres of fresh pasteurised cows’ milk go into each, single litre of TOTAL Greek Yoghurt. Their unique straining technique removes all of the watery whey leaving only thick, deliciously creamy yoghurt.
There are no added sugars (only naturally occurring milk sugar), sweeteners, thickeners or artificial additives. TOTAL is 100% natural and because it’s strained, it has more protein than other yoghurts too.
I made a simple yoghurt cake with almonds topped with yoghurt frosting and pistachio nuts – light, moist and tangy with a hint of lemon running through it, made with 0% TOTAL Greek Yoghurt. I am not an advocate of low fat for young children and I need the calories to keep up with a lively toddler so I have also made this cake with the full fat version too with fruit for her, both are equally delicious!
Ingredients – *This recipe contains nuts*
50g unsalted butter, softened
150g natural golden caster sugar
2 large organic free-range eggs
225g TOTAL Greek 0% Yoghurt
80g ground almonds
zest of 1 lemon
150g self-raising flour
1 tsp baking powder
pinch of salt
Pistachio nuts to decorate
7″ round baking tin, bottom line with baking paper and oil
Heat the oven to 170C, 150C fan.
I used 3 bowls for this recipe, in the first bowl (large) cream together the butter and sugar for a few minutes, then add the eggs one at a time and beat until pale and thick.
In the second bowl mix the yoghurt, lemon zest and salt until combined.
In the third bowl sift together the self-raising flour and baking powder, then add the ground almonds and stir together until combined.
Add the yoghurt to the butter/sugar/egg mixture and gently stir together, then fold in the flour/ground almond mixture until combined.
Pour into the prepared baking tin and bake for 40 minutes or until a cocktail stick comes out clean. After about 30 minutes cover the cake tin with foil to prevent overbrowning. Cool on a wire rack, then cover in frosting and decorate with chopped pistachio nuts.
Take ¾ cup of 0% Total Greek yoghurt, ¼ cup of cream cheese and 2-3 tablespoons of icing sugar, whip together for a minute until firm, chill for an hour if you can before slathering over cake! Decorate with chopped pistachio nuts.
Eggs – Protein, Iron, Vitamin A, D, B2, B3, B5, B12, E, K, Biotin, Choline, Folic Acid, Lutein, Zeaxanthin, Calcium, Chromium, Copper, Iodine, Lecithin, Magnesium, Molybdenum, Phosphorus, Potassium, Selenium, Sodium, Zinc, Omega 3 EFA’s.
Almonds – Vitamins, B1, B2, B3, B5, B6, E, Biotin, Folic Acid, Calcium, Copper, Iodine, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc, MUFA’s, Omega 6 EFA’s, Omega 9 fatty acids, Laetrile, Protein, Fibre.
Yoghurt – see above
Pistachio nuts – Calcium, Iron, Vitamin A, B1, B2, B3, B6, C, E, Folic Acid, Zinc, Phosphorus, Manganese, Selenium, Copper, Potassium, Lutein.
Disclaimer: Total Yoghurt sent me some product to try without request to mention them or the company on my blog, I love baking and a low fat, protein rich yoghurt cake was born! Thank you TOTAL the cake was totally delicious!