With a little imagination you can enjoy Hansells Yoghurt throughout the whole day. Try one of our delicious recipes to see how easy it can be! Or send us a photo of your creation to firstname.lastname@example.org or tweet them to us @HansellsYoghurtuk.
Chestnut and Cinnamon with Hansells Yoghurt
Hansells Lite Vanilla Yoghurt 100g chestnut puree 2 tsp cinnamon 1/2 tsp of brown sugar Extra dusting of cinnamon and sticks optional Simply stir together your ingredients and serve warm or cold. Make ahead and keep for three days. Chestnut puree is a great source of fibre, is low fat and has no added sugar.
Salted Maple Pear and Pecan with Hansells Yoghurt
Ingredients: One pear 20g pecan nuts 1 tbsp maple syrup 1 tsp brown sugar 1 tsp sea salt flakes
Method: Add all the ingredients to a small, heavy based saucepan and stir together on a low heat. This one can be made ahead too and kept for around three days. Just be careful how you store it as too cold could make the maple syrup set and stick to your container. Add to any Hansells Yoghurt flavour of your choice (preferably Lite Vanilla) .
Cranberry and White Chocolate with Hansells Yoghurt
Ingredients: Any Hansells Yoghurt flavour of your choice (preferably Lite Vanilla) A handful of cranberries (frozen or fresh) 10g good quality white chocolate (small pieces and/or grated)
Method: Simply add your cranberries and white chocolate to your chosen yoghurt.
Yoghurt Sponge Cake Serves 12 Makes 1 large cake or 2 small cakes
Ingredients: 175g unsalted butter at room temperature, cut into small pieces, plus extra for greasing 350g plain flour, plus extra for dusting 275g granulated sugar 3 large eggs 1 tsp baking powder 3/4 tsp salt 1 cup of prepared Hansells Classic Natural Yoghurt 2 tsp vanilla extract 1/2 tsp almond extract
Method: Bring all the refrigerated ingredients to room temperature. Preheat oven to 180°C/Gas mark 4 Grease a 25 x 30cm rectangular cake tin or two 20 -23cm round cake tins, line with baking paper and grease and flour the paper. Dust the inside of the tin with flour and tap out the excess. Using an electric mixer, cream the butter and sugar until smooth and light in colour. Beat in one egg at a time, ensuring that each is completely incorporated into the mixture before adding the next. Scrape the sides of the mixing bowl with a rubber or silicone spatula once or twice to incorporate all the mixture. Sift the dry ingredients into a bowl and set aside. In another bowl, combine yoghurt, vanilla extract and almond extract and whisk together. Add the dry ingredients and the yoghurt mixture alternately to the cake mixture in the mixing bowl. Adding in large spoonful’s of each, starting and finishing with the flour. Mix until just blended. Pour into the prepared tin and place in the centre of the preheated oven. Bake for 35 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove from the oven and leave to cool on a cooling rack. Gently loosen the cake from the sides of the tin and tap the tin a few time to make sure the cake separates from it. Invert onto the cooling rack, remove the baking paper and leave to cool completely. Ice the cake when it is completely cooled.
Strawberry Banana Yoghurt Frappe Serves 2
Ingredients: 1 cup prepared Hansells Thick & Creamy Natural Greek Style Yoghurt 1 cup fresh strawberries, cleaned and hulled 1 medium banana 1/2 tsp vanilla essence 1 tbsp honey 2 cups ice cream
Method: Put all ingredients in a blender until smooth.
Cucumber & Dill Yoghurt Dip
Ingredients: 2 cups prepared Hansells Classic Natural Yoghurt 1 cucumber grated and drainer 1 small garlic clove minced 1 shallot finely chopped 2 tbsp dill Season with salt & pepper
Method: In a medium sized bowl stir together the yoghurt, cucumbers, garlic and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavours. Before serving drizzle with olive oil.
Strawberry Popsicles Serves: 8 Ingredients: 2 cups of Hansells Lite Vanilla Yoghurt 1 cup of strawberries 1 tbsp honey 1 tsp lemon juice Method: Combine and stir all ingredients in large mixing bowl, until just combined. Fill the puree into the popsicle molds and freeze for 5hrs (until completely frozen). Before serving immerse molds into hot water in order to remove mold from popsicle.
Yoghurt Mint Tagliatelle Ingredients: 1 cup Thick & Creamy Natural Greek Style Yoghurt 1/2 cup grated parmigiano reggiano (plus extra for garnish) 1/2 cup fresh mint, cut into ribbons 1/2 cup shelled peas (or frozen peas) 1 tbsp lemon zest 4 servings of pasta (Tagliatelle is recommended though any pasta will work fine) Salt and pepper
Method: Bring a large pot of lightly salted water and a small pot of water to a boil. In a small pot, blanch peas until al dente, about 1-2 minutes. Drain the peas and reserve. In the large pot, cook the pasta according to packet, or until al dente (cooking time will vary depending on pasta used). Drain pasta and toss with yoghurt, parmigiano, mint, peas, and lemon zest. Salt and pepper to taste. Garnish with parmigiano and a mint leaf. Serve immediately. Note: If you do not have fresh mint on hand, this recipe is equally delicious with dried mint.
For the spiced cucumber yoghurt sauce: 6cm piece cucumber 1 clove garlic 1 tsp curry powder 2 tbsp chopped fresh coriander 1 tbsp fresh lime juice 1/2 cup prepared Hansells Thick & Creamy Yoghurt
Method: Soak skewers in water. Mix yoghurt, curry powder and tomato paste together in a shallow dish. Cut the chicken into strips about 2cm wide and coat with yoghurt mixture. Thread onto soaked skewers and grill or barbeque for about 10 minutes or until chicken is cooked.
For the yoghurt sauce, grate cucumber and drain in a sieve. Crush, peel and finely chop garlic. Mix drained cucumber, garlic, curry powder, coriander, lime juice and yoghurt together until combined.
Serve with mixed salad on pita bread.
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