8th September 2020
We all know that Greek Yogurt is an incredibly versatile ingredient and a great choice for breakfast, a snack or as a dessert topping alternative to cream. It’s full of protein, low in sodium & carbohydrates with a low lactose content.
Our Specifications and Packaging Technologist, Emma, says that Greek Yogurt is not just for eating in the summer sun! To prove this she has made a seasonal recipe using Greek Yogurt and her favourite home grown vegetable, rhubarb.
Grab 4-5 stalks of rhubarb from the garden and chop into small pieces, a tablespoon of brown sugar, a teaspoon of ginger powder or grated fresh ginger and about 50ml of water. Add these to a pan and bring to the boil, then turn down the heat and stir regularly. Slowly simmer for 10 minutes or until stewed.
Once the mixture is cooled it makes a great breakfast topping with YAMAS! Greek Yogurt. Emma likes to serve hers with low sugar granola, berries and a nut butter for a speedy and filling breakfast before work.