So Much More Than Yoghurt

Stuart Macadam

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When your tummy starts to rumble, what do you reach for that’s quick and easy, will fill you up and will provide your body with nutritional goodness? Introducing New Zealand’s favourite Greek style yoghurt!

Yoplait Greek Style Yoghurt is thick, deliciously creamy and nutritious – so you can feel good about using it in all your favourite meals!

As a wholesome source of protein and calcium, Yoplait Greek Style Yoghurt is a great choice when you’re in need of a snack but want something a bit more substantive that’s good for you.

It’s also a velvety addition to whatever tantalising creation you’re whipping up – savoury or sweet!

Why not try combining it with tandoori paste to create a tasty marinade for chicken or lamb?  Or how about mixed with sweet chilli and fresh lime as a zingy dipping sauce? Add it to breakfast smoothies to make them rich and creamy, or mix with fruit and freeze for a delicious home made frozen yoghurt on a hot summer’s day!

It’s perfect for fluffy pancakes, bircher muesli, creamy salad dressings or simply mixed with fruit, seeds and nuts for a superfood powerhouse treat.

The possibilities are endless and better yet, Yoplait Greek Style Yoghurt can be used as a substitute in many recipes that require cream, mayo, sour cream, oils or cream cheese – so you can give all your favourite foods a nutritional boost.

If grab and go is more your style, Yoplait now has two new mouth-watering Greek Style Yoghurts in a handy four pack.  With honey or vanilla beans, these two tasty treats are super creamy with a hint of sweetness – a nutritious snack that ticks all the boxes.

Yoplait Greek Style Yoghurts are available in supermarkets across New Zealand.


Beetroot and Yoghurt Dip

Makes 3 cups
Preparation Time: 10 minutes

450g can whole baby beetroots, well drained
160g Yoplait Greek Style Yoghurt 
2 tablespoons finely chopped chives, optional

1. Blend beetroot, yoghurt and chives in a food processor or using a stab blender, until smooth. 
2. Transfer the dip to a serving bowl and serve with lavosh crisps or water crackers, baby radishes and cucumbers.

If the consistency of this dip is too runny for you, try adding 1/2 cup finely crushed water cracker biscuits to the dip.
The dip will develop in flavour upon standing, so make it a couple of hours in advance or the night before if possible.


Raspberry Bircher Muesli

Serves 2 

Preparation Time: 10 minutes

1 cup good quality natural muesli (ideally with oats, nuts, dried fruits and coconut)
1 red or green apple, grated
1/4 cup orange juice
160g Yoplait Greek Style Yoghurt, plus extra to serve
fresh raspberries and toasted coconut, to serve
honey, to drizzle (optional)

1. Mix the muesli, apple, orange juice and yoghurt in a bowl until well combined. Cover and refrigerate for 1 hour or overnight.
2. Spoon muesli into serving bowls and top with extra yoghurt, raspberries, coconut and drizzle with honey if desired.

If you have left the muesli overnight, it may have over thickened and you may need to add extra yoghurt or orange juice.

Using pre-purchased muesli is an easy base for making Bircher muesli, try adding your favourite extras like chia seeds, nuts or extra dried fruit.

 Yoplait Greek Style Honey Yoghurt works really well in this recipe for a hint of extra sweetness and flavour. 

Moroccan Barbecue Leg of Lamb with Grain Salad

Serves: 4-6
Preparation Time: 40 minutes + 1 hour/overnight marinating time

Cooking Time: 40-50 minutes

1 cup Yoplait Greek Style Yoghurt , plus extra to serve
2 tablespoons Moroccan seasoning
2 teaspoons crushed garlic
1.3kg boneless leg of lamb, butterflied 
1 cup rice and quinoa mix 
1 cup red grapes, halved
1/2 cup roughly chopped toasted walnuts 
2 spring onions, sliced
2 tablespoons finely chopped flat leaf parsley
1/3 cup extra virgin olive oil 
juice of 1 lemon 

1. Combine yoghurt, Moroccan seasoning and garlic in a large bowl or snap-lock bag. Add lamb; turn to coat. Cover and chill for at least 1 hour or overnight, turning occasionally.
2. To make the salad, cook rice and quinoa mix according to packet instructions. Allow to cool before combining with grapes, walnuts, onions and parsley. Combine olive oil and lemon juice in a screw-top jar and season to taste. Shake until well combined and toss into the salad.
3. Heat a barbecue, grill pan or grill to medium-high heat. Grill until meat is cooked to your liking (10-15 minutes per side for medium-rare). Rest 10 minutes before thinly slicing and arranging on a platter. Serve lamb with grain salad and drizzle with extra yoghurt.

Rice and quinoa mix is available in the rice section of the supermarket. 
Any single or combination of grains can be used. Barley, rice, freekah or even lentils make excellent alternatives. Couscous would also work well.

Marinating any meat in yoghurt has a tenderising effect and gives a succulent result.

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