It's opa for Yopa! - the newest name in the Canadian Greek yogurt market. Yoplait Canada's Yopa! is ready, set and raring to be enjoyed on its own or as part of a fabulous recipe, like guilt-free creme brulee and smoothies that hide a little green - and Greek! - inside.
There's always room in the grocery store shelves for a new face, and yogurt is considered one of the hottest food categories around, with Greek-style being the latest rise star. Research shows the yogurt food category has grown into the billions North American-wide, and about 80% of households make yogurt part of their food routine.
With the success of Liberté and the emerging Yoplait Source Greek line General Mills has recently introduced Yopa!, a yogurt with stirred-in ingredients and flavours - and famed Greek-Canadian actor and writer Nia Vardalos as a great spokesperson for the brand.
Yogurt's wonderful on its own, and perfect when blended into a variety of foods. Here's a selection of sweet treats that makes great use of Greek-style yogurt you'll want to make now and keep handy for the upcoming holiday entertaining season!
All recipes courtesy of Yoplait Canada's Yopa!
Guilt-Free Fruity Crème Brûlée
This is a fast and fabulous recreation of a favourite dessert - without the guilt. Vanilla-infused crème brûlée with a surprising fruit finish.
- 6 Tbsp. (90 ml) fresh berries (raspberries, blueberries or sliced strawberries)
- 1 1/3 cups (325 ml) vanilla Greek-style yogurt
- 4 Tbsp. (60 ml) granulated sugar
Divide berries evenly in bottom of four, oven safe (1/2 cup/125 ml) ramekins. Spoon 1/3 cup (75 ml) yogurt into each ramekin, over top of berries. Sprinkle yogurt in each ramekin with 1 Tbsp. (15 ml) sugar.
Holding kitchen torch 3 to 4 inches (7.5 to 10 cm) away from yogurt, caramelize sugar by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion until sugar is melted and light golden brown.
If you don’t have a kitchen torch, use brown sugar instead of white. Preheat broiler. Place ramekins on a baking sheet and place 4 inches (10cm) from boiler and broil until sugar is melted. Watch carefully as this will only take a few minutes.
Light Indulgence Mango Cheesecake
Sweet, tropical mango flavours healthy enough for an everyday indulgence. (Note: Yopa’s Mmmm Mango Tango yogurt can be used in this recipe.)
- 1 cup (250 ml) graham cracker crumbs
- 2 Tbsp. (30 ml) butter or margarine, melted
- 2 pkgs (250 g each) light cream cheese, softened
- 1/2 cup (125 ml) granulated sugar
- 2 cups (500 m) Greek-style yogurt
- 3 Tbsp. (45 ml) all-purpose flour
- 3 eggs
- 1 cup (250 ml) finely mashed mango (about 1 mango)
- Additional chopped mango for garnish
Heat oven to 300F (150C). Line bottom of 9-inch (23 cm) spring form pan with parchment paper or spray with non-stick cooking spray.
Combine crust ingredients and press into spring form pan. Bake 10 minutes. Cool on wire rack.
In medium bowl, beat cream cheese and sugar on medium speed until light and fluffy, about 5 minutes. Add yogurt and flour and beat until smooth. Add eggs one at a time and beat on low until blended. Do not overbeat. Fold in mashed mango. Pour cheesecake into prepared pan.
Bake 1 hour to 1 hour 15 minutes until centre is slightly jiggly. Turn off oven; let cool in oven 20 minutes with door closed. Remove from oven; run knife around side of pan to loosen. Cool on wire rack 2 hours. Cover; refrigerate at least 4 hours. Carefully remove sides of pan. Garnish with chopped mango, if desired.
Makes: 12 to 16 servings.
Tropical Un-Coffee Cake
Moist and delicious like a traditional coffee cake, this yogurt-infused treat can be eaten any time of day. (Note: Yopa’s Lotta Pina Colada yogurt can be used in this recipe.)
- 1 cup (250 ml) finely chopped tropical fruit (such as pineapple, mango, papaya, peach)
- 2 Tbsp. (30 ml) all-purpose flour
- 1 1/2 cups (375 ml) all- purpose flour
- 1/2cup (125 ml) granulated sugar (or coconut sugar)
- 1 tsp. (5 ml) baking powder
- 1/2 tsp. (2 ml) baking soda
- 1/2 tsp. (2 ml) salt
- 1 cup (250ml) Greek-style yogurt
- 1/2 tsp. (2ml) each rum flavouring and coconut flavouring
- 1/4 cup (60 mL) vegetable oil
- 2 eggs
- 2 Tbsp. (30 ml) icing sugar (optional)
Heat oven to 350F (180C). Spray bottom of 8 or 9-inch (20 or 23 cm) square pan with non-stick cooking spray.
Sprinkle chopped fruit with 2 tbsp (30 ml) flour and set aside.
In large bowl, combine flour, sugar, baking powder, baking soda and salt.
In another bowl whisk together yogurt, rum and coconut flavouring, oil and eggs. Add to flour mixture and stir until just moistened. Stir fruit into batter. Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack.
Sprinkle with icing sugar if desired. Serve warm or at room temperature.
TIP: Sprinkle toasted coconut on top before serving.
Scrumptious Super Food Smoothies
Where’s the broccoli? It’s hidden in this yummy drink!
- 1/2 cup to 1 cup (125 ml to 250 ml) frozen cut broccoli
- 1 cup (250 ml) skim milk
- 1 medium banana
- 1 cup (250ml) Greek-style yogurt, any berry flavouring
- 1/2 cup (125 ml) frozen blueberries
Cook broccoli as directed on package; rinse with cold water. Drain.
In a blender place all ingredients. Cover; blend on high speed 1 minute to 1 minute 30 seconds. Serve immediately.
Makes 2 servings.