Fage Total 5% Fat Natural Greek Recipe Strained Yoghurt 450g

£3.70 82p per 100g
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.


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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Do Not Freeze; Keep Refrigerated


Remove paper disc on opening.

Preparation and Usage

Remove paper disk on opening

Country of Origin

Produce of the EU

Packed In



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

Return To Address

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

Package Type


Recycling Information

Packaging recyclable

Other Information

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

Milk origin: EU


Chilli & Pepper Omelette with Avocado Potato Salad
Serves: 4
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

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


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

Nutritional Data

Typical Valuesper 100g
Energy389 kJ/93 kcal
Fat5.0 g
of which saturates3.6 g
Carbohydrate3.0 g
of which sugars3.0 g
Protein9.0 g
Salt0.10 g
Calcium121 mg
% NRV*15%
*Nutrient Reference Values


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