Breville Yoghurt Creations BYG100 Instructions Manual page 20

Chocolate yoghurt cake
Serves 6-8
125g butter, softened
1 cup sugar
2 x 60g eggs
2 cups/300g self-raising flour
1 teaspoon bi-carbonate of soda
1 ⁄ cup cocoa
2
3 ⁄ cup/200ml natural yoghurt
4
1 ⁄ cup/60ml milk
4
1. Cream butter and sugar, add eggs one at a time
and beat well.
2. Sift flour, soda and cocoa together. Gradually add
sifted ingredients, yoghurt and milk alternately into
creamed mixture, mix well.
3. Pour mixture into a lightly greased, deep 20cm
round cake pan and bake at 180ºC for 40-50
minutes or until cooked when tested.
4. Allow cake to stand in pan for 5 minutes before
turning out onto a wire rack to cool.
5. Serve with sweetened clotted cream or strawberry
yoghurt cream mousse if desired.
20
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Bircher muesli
Serves 4-6
2 cups rolled oats
1 1 ⁄ cups/375ml apple or pear juice
2
1 green apple, grated
1 cup/250ml natural yoghurt
1 ⁄ cup flaked almonds
4
1 ⁄ cup dried fruit medley, chopped
2
Maple syrup or honey, optional
1. Combine rolled oats, juice and grated apple in a
bowl, cover and refrigerate 2-3 hours or overnight.
2. Stir in yoghurt, almonds and fruit medley, and just
before serving drizzle with syrup or honey if
desired.
Sweet labna
Makes approx. 20
Sweet flavourings (for example: finely ground
hazelnuts or almonds, cinnamon sugar)
2 cups/500ml yoghurt cheese
1. Sweet flavourings can be mixed into yoghurt
cheese then rolled into 3cm diameter balls.
Alternatively yoghurt cheese can be rolled into
balls then rolled into sweet flavourings to coat.
2. Serve sweet labna with mixed fruit compote,
poached quinces or as an accompaniment on
a cheese or fruit platter.