Black Sesame Vegie Burgers with Wasabi Yoghurt

Swap traditional burgers for vegie patties spiced with wasabi yoghurt - a vegetarian delight!

Makes: 6

Time to prep: 40 minutes

Time to cook: 10 minutes

Ingredients

• 400g can chickpeas, rinsed, drained
• 400g can cannellini beans, rinsed, drained
• Juice of 1/2 lemon
• 1 teaspoon ground cumin
• 2 teaspoons soy sauce
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 carrot, finely grated
• 1/3 cup (50g) black sesame seeds
• 1/3 cup (50g) crushed roasted peanuts
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped mint leaves
• 1 cup (70g) fresh sourdough breadcrumbs
• Rice bran oil, to shallow-fry
• 6 wholemeal burger buns, toasted
• Butter lettuce leaves, sliced tomato and Swiss cheese (optional), to serve

Wasabi yoghurt

1. 1 cup (280g) thick Greek-style yoghurt
2. 1/2 teaspoon wasabi paste, plus extra to taste
3. Juice of 1/2 lemon

Method

• Mash chickpeas and beans in a bowl using a fork. Stir in juice, cumin and soy, then add onion, garlic, carrot, sesame seeds, peanuts, herbs and breadcrumbs. Season and combine well, then shape mixture into 6 patties. Transfer to a lined baking tray, cover and chill for 30 minutes to firm up.
• Meanwhile, for wasabi yoghurt, combine yoghurt, wasabi and lemon juice in a bowl. Taste and add more wasabi if desired. Season and set aside.
• Heat 2cm oil in a large frypan over medium heat. In 2 batches, cook patties for 2-3 minutes each side until golden and warmed through. Drain on paper towel.
• To serve, fill the burger buns with lettuce, patties, tomato and cheese, if using, and drizzle with wasabi yoghurt.

(Source).

Mango & Yoghurt Pops

Looking for a healthier alternative to ice cream? Try these fresh mango and yoghurt pops everyone will love!

Makes: 8

Time to prep: 6.10

Ingredients

• 3 ripe mangoes, cheeks removed, coarsely chopped
• 260g (1 cup) vanilla yoghurt

Method

• Place mangoes in the bowl of a food processor and process until smooth. Transfer to a bowl. Add vanilla yoghurt and gently fold until mixture is just combined. Spoon the mango mixture evenly among eight 80ml (1/3-cup) capacity ice-block moulds.
• Place in the freezer for 8 hours or until firm.

(Source).

Apricot Yoghurt Brûlées

Photography by John Paul Urizar

A take on a traditional French classic, this low fat brulee dessert stars cinnamon-spiced apricots.

Serves: 4

Time to prep: 5 minutes

Time to cook: 5 minutes

Ingredients

• 1 x 825g can apricot halves in juice
• 260g (1 cup) low-fat natural yoghurt
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• 100g (1/2 cup) caster sugar

Method

• Divide the apricot halves and a little of the juice among four 250ml (1-cup) capacity heatproof serving glasses.
• Combine the yoghurt, honey and cinnamon in a small bowl. Spoon the yoghurt mixture over apricots in serving glasses.
• Place the sugar in a medium frying pan over low heat. Cook, stirring, for 3-5 minutes or until sugar dissolves and caramelises. Remove from heat. Set aside until bubbles subside. Spoon the toffee over the yoghurt mixture and serve immediately.

(Source).

Lamb Moussaka with Yoghurt Topping

Serves: 4

Time to make: 1 Hour 45 mins

High Calcium | High Fibre | High Iron | Low kJ | High Protein

Ingredients: 

• 480g lean lamb steaks, trimmed
• cooking oil spray
• 1 red onion, finely diced
• 1 large carrot, finely diced
• 2 cloves garlic, crushed
• 2 tablespoons reduced-salt tomato paste
• 400g tin no-added-salt chopped tomatoes
• 2 medium eggplants, trimmed, cut into 5mm thick slices
• 1 cup low-fat Greek yoghurt
• 1 egg
• 1/3 cup crumbled low-fat feta
• steamed vegetables, to serve

Method:

1. Preheat oven to 200ºC. Process lamb in a food processor to make mince. Set aside.
2. Spray a large saucepan with oil and cook onion and carrot over medium heat, stirring occasionally, for 6–7 minutes, until vegetables are soft. Add garlic and cook for 1 minute. Add mince and cook, breaking up with a wooden spoon, for 5 minutes. Drain any excess fat from pan. Add tomato paste, stirring, for 1 minute, then add tomatoes. Bring to the boil, then reduce heat to low and simmer for 10 minutes, or until thick. Season to taste and remove from heat.
3. Meanwhile, spray a large chargrill pan or frying pan with oil and place over high heat. Chargrill eggplant, in batches, for 2 minutes each side, until lightly charred and tender.
4. Whisk together yoghurt, egg and feta in a bowl until well combined. Season to taste.
5. Spoon 1/3 of the lamb mixture into the base of a 1.5 litre (6-cup) capacity ovenproof dish. Top with 1/3 of the eggplant slices, to evenly cover the lamb. Repeat with another 2 layers of lamb and eggplant. Spread yoghurt topping over the top layer of eggplant and bake for 35–40 minutes, until topping is golden brown. Serve with steamed vegies.

(Source).

A Delicious & Nutritious Yoghurt, Berry & Qat Breakfast Trifle

Yoghurt is a very popular breakfast among dieters because it is tasty, convenient, healthy and available in a range of flavours. 

This recipe is a little fancier than your typical tub of yoghurt, but is equally as convenient, and a little healthier and more filling. 

We suggest using low fat or reduced fat yoghurt in this recipe.

Recipe Ingredients:

• 100g strawberries (approx 8)
• 200g strawberry/berry yoghurt (low fat or reduced fat)
• 50g oats
• 50g sultanas

Recipe Method:

1. Wash, hull and cut strawberries into quarters, set aside.
2. Using a clean wide lipped glass place ¼ of yoghurt in glass.
3. Sprinkle sultanas over the yoghurt followed by oats, then strawberries, next ¼ of yoghurt and repeat with sultanas, oats and finish with strawberries.

Serve and enjoy!

(Source)