This week (Monday 19th – 25th May) has been yogurt week, the UK’s first celebration of all things yogurt!
“Whether it’s for breakfast on the go, a delicious snack or to use in our favourite recipes, yogurt contains a range of nutrients important for a balanced diet and healthy lifestyle, and is a versatile food staple for all the family to enjoy. With so many ways to enjoy yogurt, the Yogurt Council has launched the first dedicated Yogurt Week, in celebration of one of the most popular food items in the British diet.”
As a family we have yogurts as a pudding after dinner however it is usually from a pot or a squeezy tube.
Rather boring if I’m honest.
For yogurt week we have been asked to vary our meals up a little by cooking with yogurt and using in ways we usually wouldn’t.
I opted to use Greek yogurt as it has a thicker consistency so easier to cook with.
A slow cooker chicken curry was on the menu too adding the yogurt 20 minutes before serving (much to Harry’s disgust as he likes a HOT curry and this cooled it down too much).
This desert was a winner with me and Harry although not Emmy:
Mixed Berry Sundae:
Large handful of Blueberries, Strawberries and Raspberries.
1 Tsp. Sugar
2 Tbsp. Water
1 Tsp. Lemon juice
Add all ingredients (except the yogurt) into a saucepan until boiling, reduce the heat and simmer for 5 minutes. Liquidise and leave to cool.
Layer into a glass with the Greek yogurt and serve with whole fruits on top.
This was an evening treat for me:
Adults Eton Mess:
Mix Greek yogurt (or cream) with coconut rum
Crumble meringue into a bowl, add strawberries and berries, mix together and serve.
This is nice for the kids too but obviously WITHOUT the alcohol!
We have enjoyed using yogurts in a different way and will continue to use make smoothies with as well as adding to our cooking more often.
Disclaimer: We were sent £25 worth of supermarket vouchers to join in and create a recipe for Yogurt Week.