Greece hit the nail on the head when they came up with the thick, creamy indulgence that is Greek yoghurt. Total Yoghurt, made by FAGE in Athens, is 100% natural, low-fat, high protein and most importantly, utterly delicious. FAGE have whipped up some tasty recipes for us to try using their yoghurt, so we thought we’d share a few with you. The first is this mouthwatering frozen banoffee parfait, just what the doctor ordered on a sticky summer’s day.
15 minutes + 6 hours freezing time
- 200g TOTAL 2% Greek Yoghurt
- 1 large very ripe banana, plus extra to serve
- 200g canned or jarred caramel eg Carnation, plus 4 tsp to serve
- 2 medium egg whites, ensure they are yolk free
Mash the banana in a medium bowl until smooth, add the caramel and yoghurt and mix to combine. Line 4 x 175ml approximate mini pudding basins with clingfilm.
Whisk the egg whites to soft peaks, in a very clean bowl. Add a spoonful to the banoffee mix, then carefully fold in the remainder. Spoon into the prepared moulds and freeze for 6 hours or overnight.
To serve, remove to the fridge for 30 minutes before serving. Remove from the moulds and clingfilm. Serve each with sliced banana and the reserved caramel.