Easter is a time for big hearty family dinners and gorging on some of our favourite indulgent foods!
Apart from the staple ingredient – CHOCOLATE, which must feature in every household at some point over the Easter period, a tasty roast dinner is also high on the list of agenda!
The TOTAL Greek Yoghurt team have created three delicious recipes using fresh seasonal, Spring ingredients and the fridge essential TOTAL Greek Yoghurt: Yoghurt Marinated English Spring Lamb, Easter cup cakes and Baked Honey Chocolate Pudding With Total Greek Yoghurt.
TOTAL is available from all major supermarkets from 89 for 170g. Products in the range include TOTAL Greek Yoghurt, TOTAL 0% Greek Yoghurt, TOTAL 2% Greek Yoghurt and TOTAL 2% Honey split pot. The variants are available in 170g and 500g sizes (TOTAL 2% Honey Split pot in 150g only).
TOTAL Greek Yoghurt is made with cows’ milk and a live active yoghurt culture. The traditional straining method removes the whey of the milk and any excess water; giving TOTAL its distinctive thick texture and mild natural flavour (in fact it takes 2 litres of milk to make just one 500g pot). TOTAL is 100% preservative and additive free and contains no artificial sweeteners, thickeners or added sugars.
Straining the yoghurt during production means that TOTAL Greek Yoghurt can be heated without splitting making it extremely versatile (not recommended for TOTAL 0%). To follow are TOTAL’S Easter recipes. Additional recipes are available at www.totalgreekyoghurt.com
EASTER CUP CAKES
Ingredients
50g TOTAL 2% Greek Yoghurt
175g soft butter
175g caster sugar
2 eggs
½ teaspoon vanilla extract
175g self raising flour
1 teaspoon of baking powder
For the Topping:
50g TOTAL 2% Greek Yoghurt
50g icing sugar
25g soft butter
75g soft cream cheese
Mini eggs
Prep time: 30 minutes
Cook time: 15 minutes
Serves: 12
Method
1. Pre-heat oven to 180C/ Gas Mark 4 .
2. Take a cake tray and fill with paper cases.
3. Cream the butter and sugar together in a large bowl using an electric mixer.
4. Break the eggs into a jug, add the yoghurt and the vanilla extract and beat together with a fork.
5. In a separate bowl, mix together the self raising flour and baking powder.
6. With the mixer running, add to the butter and sugar mix small amounts of the egg mixture and the flour alternatively, a little at a time to form a cake batter.
7. Pour the cake batter carefully into the paper cases and bake for 15 minutes until golden brown. Place to one side to allow to cool.
8. For the topping mix the yoghurt, cream cheese, icing sugar and butter together to form a butter cream.
9. Top with mini eggs.
Additional recipes are available at www.totalgreekyoghurt.com