Fage Total 5% Fat Natural Greek Recipe Strained Yoghurt 450g
£3.70 82p per 100g
IN STOCK
Fage Total 5% is: - Made with only milk and yoghurt cultures - High in Protein - Source of calcium - Gluten-free - Additive and preservative free
Natural full-fat strained yoghurt that’s unbelievably thick, creamy and rich in protein
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.
Features
3g sugars, 9g protein, 93 kcal per 100g, No added sugar - Contains naturally occurring sugars, Made with only milk and yoghurt cultures, High in protein, Source of calcium, Gluten-free, Additive and preservative free, Vegetarian Society Approved
Further Description
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Brand
Fage
Storage
Do Not Freeze; Keep Refrigerated
Instructions
Remove paper disc on opening.
Preparation and Usage
Remove paper disk on opening
Country of Origin
Produce of the EU
Packed In
UK
Manufacturer
Fage International S.A., 145, Rue du Kiem, L-8030 Strassen, Luxembourg.
Return To Address
Fage International S.A., 145, Rue du Kiem, L-8030 Strassen, Luxembourg. uk.fage
Package Type
Pot
Recycling Information
Packaging recyclable
Other Information
Storage: Keep Refrigerated / Do Not Freeze / Use By: See Lid Once Opened Consume within 5 Days
Origin: Milk origin: EU
Recipes
Chilli & Pepper Omelette with Avocado Potato Salad Serves: 4 Ingredients: For the Potato Salad 320g Total Greek Yoghurt 750g baby new potatoes, halved if larger than bite-sized 4 tsp roughly chopped coriander 1 large ripe avocado, peeled, stoned & diced Zest & juice of 1 lime
For the Omelette: 80g Total Greek Yoghurt 5 tsp sunflower oil 2 small onions, finely sliced 2 large chillies, finely chopped 2 large peppers, chopped 8 medium eggs 40g finely grated Parmesan
Method: Boil the potatoes for 12-15 minutes until tender, then drain and cool. Heat 1 tsp oil in a large frying pan, add the onion and cook for 3 minutes until just softened. Add the chillies and pepper and cook for 5-6 minutes. Take off the heat. Whisk the eggs with 80g Total Greek Yoghurt and season well. Heat 1 tsp oil in a medium non-stick frying pan, and add the egg mixture to cook the omelette. Add a quarter of the pepper mixture and 10g of Parmesan. Cook for 1 minute further until deep golden, fold and transfer to a warmed plate. Repeat to make a further 3 omelettes and until all of the mixture has been used. Mix the cooled potatoes with coriander, the Total Greek Yoghurt, avocado, lime zest and juice, season and serve with the omelettes.
Allergen Information
Contains Milk
Ingredients
Pasteurised Skimmed Milk, Cream (Milk), Live Active Yoghurt Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei)
Dietary Information
Suitable for Vegetarians; No Added Sugar; Gluten free
