Sweet Mince Pies with Greek Yoghurt ...

Prep Time 15 mins
Cooking Time 15 mins
Serves 8

  • 100g TOTAL Greek Yoghurt
  • 250g ready rolled puff pastry
  • Egg wash
  • 1 jar of your favourite mince meat
  • Icing sugar, to glaze
  • Cut puff pastry in half, then cut 8 circles using 60mm pastry cutter.
  • Egg wash the disc.
  • Place a teaspoon of sweet mincemeat in the centre then a teaspoon of TGY. 
  • With remaining puff pastry cut another 8 60mm discs, egg wash and place on top, crimp the edges.
  • Bake in oven 200°C / 400°F / Gas Mark 7 until golden brown.
  • When cool sprinkle with icing sugar and glaze under a hot grill until golden brown, repeat this process twice.

Recipe and photo credit by- Total Greek Yoghurt

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Sticky Gingerbread & Pecan Pudding served with Ginger & Rum Yoghurt ...

Prep time: 20 mins

Cook time: 30-35 mins

Serves: 4

Served in 175ml pudding basins, well buttered and floured.


  • 250g TOTAL Greek Yoghurt
  • 100ml ginger wine
  • 100ml rum
  • 50g soft brown sugar
  • 75g self raising flour
  • ¼ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground ginger, heaped
  • ¼ tsp cinnamon, ground
  • ¼ tsp cloves, ground
  • 1 egg, large
  • 40g butter soft
  • 50g sugar molasses
  • 75ml water, warm
  • 50g stem ginger, chopped
  • 75g Bramley apple, peeled and chopped
  • 75g pecans, chopped


1. Preheat the oven to 180°C / 360°F / Gas Mark 4.
2. In a saucepan reduce the ginger wine, rum and soft brown sugar until it forms a syrup. Leave to cool.
3. In a mixing bowl sift the flour, baking powder, bicarbonate of soda and spices, then add the egg, butter and molasses sugar.
4. Using an electric hand mixer or mixer, whisk everything together, gradually adding the warm water to make a smooth mixture.
5. Fold in the stem ginger, apple and pecans.
6. Divide the mixture into the buttered pudding basins and cook in the middle of an oven for 30 – 35 minutes, until they feel firm and springy to the touch.
7. Gently ease the puddings from their basins. Mix the rum and ginger wine syrup with the yoghurt and serve on top of the hot puddings.

About this post- This is a free guest post by Total Greek Yoghurt

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Boozy Brownie, Cherry & Walnut Trifle ...

Prep time: 15 minutes

Serves: 4


  • 500g TOTAL Greek Yoghurt
  • 425g cherries, in syrup
  • 4 shots brandy
  • 1 box of mini chocolate brownies (approx 20 – 24 pieces)
  • 120g walnut pieces
  • Cocoa powder for dusting


  • Drain the cherries, retaining the syrup.
  • In a bowl, mix the brandy with the cherry syrup and soak the chocolate brownies for ten minutes.
  • In a trifle bowl, layer the syrup soaked brownies, cherries and yoghurt and repeat.
  • Finish the trifle on top with a smooth layer of yoghurt and sprinkle with walnut pieces and cocoa powder.

About this post~

This is a guest post and I was not paid for this post

Recipe and photo credits- Total Greek Yoghurt

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Wild Mushroom, Spinach & Puy Lentil Gallates with Chilli & Garlic Yoghurt ...

Prep time 20 mins

Cook time 15 mins

Serves 4

  • 170g TOTAL Greek Yoghurt
  • 1 sheet puff pastry (shop bought ready rolled)
  • 1 egg, beaten
  • 1 tbsp, sesame seeds
  • 1 bag baby spinach, wilted
  • 100g mushrooms, diced
  • 100g puy lentils, shop bought ready cooked
  • 1 clove garlic, crushed
  • 1 red chilli, finely chopped
  • ¼ tsp five spice

  • Cut 12 discs from the pastry sheet, brush with beaten egg and sprinkle with sesame seeds.
  • Bake the discs in a heated oven 180°C / 360°F / Gas Mark 4 for approximately 10 -15 minutes until golden. Leave to cool.
  • Mix together the cooked spinach, mushrooms, lentils, garlic, chilli, five spice and Greek yoghurt and spoon a small amount onto the pastry discs.

Recipe and photo credit - Total Greek Yoghurt

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Halloween Eyeballs...

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 6


For the choux pastry
  • 150ml water
  • 50g butter
  • 60g strong plain flour
  • 1 tsp caster sugar
  • 2 large eggs
For the filling
  • 250g TOTAL Greek Yoghurt
  • 75g strawberry jam
For the glaze coating
  • 25g TOTAL Greek Yoghurt
  • 200g white chocolate
  • Black & red food colouring
  • To make the choux pastry place the water and butter in a heavy based saucepan and bring to the boil. 
  • Do not reduce.
  • Remove from the heat and gradually add flour and sugar. 
  • Mix until it makes a smooth doughy mixture and comes away from the sides of the saucepan without sticking.
  • Leave to cool slightly.
  • Beat the eggs together and gradually add to the dough mixture. 
  • Make sure the eggs are well mixed in before adding more.
  • When all of the eggs have been added, pipe approximately 18 – 20 small balls onto parchment paper and bake in a preheated oven, 180°C / 350°F / Gas Mark 4, for 8 – 10 minutes until puffed and golden.
  • Leave to cool and then fill equally with jam and Greek Yoghurt. 
  • To do this, fill a piping bag with jam and another with Greek yoghurt. 
  • Make a small hole in each ball and pipe the mixture in.
  • Melt the chocolate over a bowl of hot water, add the yoghurt and then coat each ball in the coating ensuring there is enough left to decorate the balls. 
  • Leave to set in the fridge for approximately 1 hour.
  • Divide the remainder of the chocolate coating into two, and colour one with red food colouring and one with black.
  • Decorate the balls with the coloured mixture to look like eyeballs. 
Nutritional info per serving: 
  • 385 kcals 
  • 11g protein
  • 22g fat
  • 11g saturated fat 
  • 36g carbs
  • 29g sugar
  • 0.4g fibre
  • 0.4g salt

Recipe and photo credits : Total Greek Yoghurt

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Hula Happy Challenge with Total Greek Yoghurt...

Over at Total Greek yoghurt's Facebook page they are challenging people to see how long they can keep a hula hoop twirling around their waist.

They sent me 3 hula hoops so we can join in the challenge trouble is I can only manage 10 seconds at the minute!! and I've been trying all weekend... Bet you can do better than me...

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Honeyed Turkey and Avocado Salad with a Yoghurt Mint Dressing ...

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