Fage Total 0% Fat Natural Fat Free Greek Recipe Strained Yoghurt 950g

Rich and creamy, but surprisingly fat-free strained yoghurt that doesn’t compromise on taste or texture.

What others call Greek, the Greeks call strained yoghurt. Produced to our family recipe since 1926. Just milk and live cultures. It's strained to remove watery whey, leaving a uniquely thick and creamy yoghurt. Naturally rich in protein and as good for you as it is delicious.

Rich and creamy, but surprisingly fat-free strained yoghurt that doesn’t compromise on taste or texture.

What others call Greek, the Greeks call strained yoghurt. Produced to our family recipe since 1926. Just milk and live cultures. It's strained to remove watery whey, leaving a uniquely thick and creamy yoghurt. Naturally rich in protein and as good for you as it is delicious.

3g sugars, 10.3g protein, 54 kcal per 100g, No added sugar - contains naturally occurring sugars, Pronounced: Fa-Yeh!, Made with only milk and yoghurt cultures, High in protein, Source of calcium, Gluten-free, Additive and preservative free, Vegetarian Society Approved

For more delicious recipe ideas, visit our website uk.fage.eu or search online for our recipe book.
Full of fresh, tasty ideas with Fage Total yoghurt. Available online and in all good bookshops.

Fage

Do Not Freeze; Keep Refrigerated

Serving Suggestions:
With cereal or granola at breakfast
With fresh fruits as a snack
With honey and nuts as a delicious dessert
Mixed with pesto or roasted garlic as a dip
In salads as a dressing
In sauces as an accompaniment to fish and meat
Blend with fruit to make a smoothie
As an alternative to cream in many recipes
Just plain!

Remove paper disc on opening

Produce of the EU

Fage International S.A.,
145, Rue du Kiem,
L-8030 Strassen,
Luxembourg.

FAGE International S.A.,
145, Rue du Kiem,
L-8030 Strassen,
Luxembourg.

Pot

Storage:
Keep Refrigerated / Do Not Freeze
Use By: See Lid
Once Opened Consume within 5 Days

Origin:
Milk origin: EU

Taco Chilli Bowls
We think these fun Taco Chilli bowls are a fabulous addition to the dinner table. You can even save on the washing up! This quirky little creation comes from Lucia Filini who writes a blog called Lulabella's Kitchen. The Greek yoghurt is used on top of the spicy chill to calm the fieriness of the spice and add a creamy, cooling taste to the dish. Lucia was one of the winners in our #TryTotal recipe competition.

Prep Time: 15 minutes, Cook Time: 25 minutes, Serves: 4

Ingredients:
4 tbsp Total 0% Greek Yoghurt
1 large onion, chopped
3 garlic cloves, crushed
1 green pepper, deseeded and chopped
250g lean minced beef
2 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp dried oregano
400g can chopped tomatoes
1 beef stock cube
1 tbsp tomato puree
4 soft flour tortilla wrap
250g cooked hot basmati rice
Shredded Iceburg lettuce
40g reduced fat grated Cheddar cheese

Method:
Heat oil in a large saucepan. Add the onion and garlic and fry for 5 minutes until softened. Add the green pepper and fry another 2-3 minutes.
Add the mince and brown. Stir in the spices and oregano and cook for 1 minute.
Add the tomatoes and bring to the boil. Crumble in the stock cube and stir in the tomato puree. Cover and simmer for 10-15 minutes, stirring occasionally.
To make the Taco Cup preheat the oven to 170ºC / Gas Mark 3. Spray the tortilla wraps with oil, on one side. Fit the wrap, oil side down, into a heatproof bowl and bake for 4-5 minutes until crisp enough to hold its shape. Carefully remove the taco bowl and place on a baking sheet upside down for a further 3-4 minutes until lightly golden and crisp.
Divide the rice between the taco bowls, top with chilli, sprinkle on the lettuce and cheese and top with a spoonful of Greek yoghurt.

Find Lucia at: www.lulabellaskitchen.com

Contains Milk

Pasteurised Skimmed Milk, Live Active Yoghurt Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei)

Suitable for Vegetarians; No Added Sugar; Gluten free