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Tag: Greek yogurt recipes

  • Creamy Raspberry & Lemon No-Bake Cheesecake Jars

    Creamy Raspberry & Lemon No-Bake Cheesecake Jars

    There is something undeniably satisfying about a dessert that looks sophisticated but comes together in minutes. Whether you are meal-prepping healthy treats for the week or need a quick crowd-pleaser for a dinner party, these No-Bake Raspberry & Lemon Cheesecake Jars are the answer.

    Combining the tang of Greek yogurt with the creamy texture of cottage cheese, this dessert provides a protein boost while satisfying your sweet tooth. Best of all, it requires zero time in the oven.

    Why You’ll Love This Recipe

     Minimal Effort: No baking, no fuss, just fresh ingredients.

     Protein-Packed: By using cottage cheese and Greek yogurt, you get a much more satisfying treat than standard heavy-cream desserts.

     Perfectly Portionable: The individual jars make them easy to grab on the go or store in the fridge.

     Customizable: You can swap the berries for blueberries or even add a drizzle of melted dark chocolate.

    The Recipe

    Prep time: 10 minutes | Servings: 3

    Ingredients

     1 cup (100g) Digestive biscuits or graham crackers (crushed)

     1 cup (225g) Cottage cheese

     1/2 cup (120g) Greek yogurt

     1 cup (125g) Fresh raspberries

     2 tbsp Honey (or maple syrup)

     1 tbsp Lemon juice

     1 tsp Vanilla extract

     Optional: Lemon zest and mint leaves for garnish

    Instructions

    1. Prepare the Base: Divide your crushed biscuits equally among three jars. Press them down gently with a spoon to create a compact, even layer.

    2. Blend the Cream: In a food processor or high-speed blender, combine the cottage cheese, Greek yogurt, honey, lemon juice, and vanilla extract. Blitz until the mixture is completely smooth and creamy.

    3. Add the Fruit: Gently fold in half of your fresh raspberries. If you prefer a marbled look, pulse the blender just two or three times rather than fully blending them.

    4. Assemble: Spoon or pipe the cheesecake mixture over the biscuit bases.

    5. Garnish: Top with the remaining fresh raspberries, a sprinkle of lemon zest, and a small mint leaf.

    6. Set: You can enjoy these immediately, but they taste even better after chilling in the fridge for 30 minutes!

    Nutritional Information

    Per serving (makes 3)

    📊 Macros

     Calories: 215 kcal

     Protein: 14g

     Carbohydrates: 32g

     Fat: 3g

    Tips for Success

     Smooth Texture: If you don’t like the texture of cottage cheese curds, blending it thoroughly is key. It will transform into a silky cream that rivals mascarpone.

     Keep it Crunchy: If you plan to store these for more than a day, add the biscuit base right before serving to ensure it stays crunchy rather than getting soggy from the moisture in the cream.

     Zest is Best: Don’t skip the lemon zest! It adds a bright, fresh aroma that ties the lemon and berries together perfectly.

    Have you tried this recipe? Tag us in your photos or let us know in the comments how you customized your jars!

  • High Protein Chicken Curry That Beats Takeaway

    High Protein Chicken Curry That Beats Takeaway


    If you love a good curry but also want to hit your protein goals, this high‑protein chicken curry is perfect for you. It’s creamy, comforting, packed with flavour, and still simple enough for a busy weekday night.

    This recipe uses lean chicken breast and thick Greek yogurt to boost the protein while keeping the sauce silky and rich. With around 35–40g protein per serving (before adding any extra sides), it’s a proper main meal, not just a light bite.

    Ingredients


    Serves 2 hungry adults
    • 400 g chicken breast, diced into bite‑size pieces
    • 150 g thick Greek yogurt
    • 1 medium onion, finely chopped
    • 3 cloves garlic, crushed or finely chopped
    • 1 teaspoon fresh grated ginger (about a 2 cm piece of ginger root)
    • 2 tablespoons curry powder (or your favourite mild/medium blend)
    • 200 g chopped tomatoes or passata
    • 1 tablespoon oil (olive or vegetable)
    • 1/2 teaspoon chilli powder (adjust to taste)
    • Salt and black pepper to taste
    • Fresh coriander, chopped, to serve

    • Cooked basmati rice, to serve

    Method

    1. Marinate the chicken
      Add the diced chicken to a bowl.
      Stir in half of the Greek yogurt (about 75 g), half of the curry powder, a good pinch of salt, and some black pepper.
      Mix well, then set aside while you prepare everything else – even 10 minutes of marinating helps the flavour.
    2. Brown the chicken
      Heat the oil in a large non‑stick pan over medium‑high heat.
      Add the marinated chicken pieces and cook until lightly browned on the outside. They don’t need to be fully cooked through yet.
      Remove the chicken to a plate and keep any juices in the pan.
    3. Build the flavour base
      In the same pan, add the chopped onion. Cook gently for 4–5 minutes until soft and starting to turn golden.
      Stir in the garlic and grated ginger and cook for about 1 minute until fragrant.
      Add the remaining curry powder and the chilli powder, stirring for 30 seconds to toast the spices.
    4. Create the sauce
      Pour in the chopped tomatoes or passata and a small pinch of salt.
      Stir well, then let the sauce simmer for a few minutes until slightly thickened.
    5. Finish cooking the chicken
      Return the browned chicken (and any juices) to the pan.
      Stir so the pieces are well coated in the sauce.
      Simmer gently for 8–10 minutes, or until the chicken is cooked through and the sauce has reduced to a nice consistency.
    6. Stir in the yogurt
      Turn the heat right down (or briefly off) so the curry is hot but not boiling.
      Stir in the remaining Greek yogurt until the sauce becomes creamy and smooth.
      Taste and adjust the seasoning with extra salt, pepper or chilli if you like more heat.
    7. Serve
      Spoon cooked basmati rice into bowls.
      Ladle the chicken curry on top or to one side.
      Garnish with chopped fresh coriander.

    Enjoy immediately – or let it cool and portion up for high‑protein meal prep.

    Approximate Nutrition (Per Serving, Without Rice)
    These numbers will vary slightly depending on the exact brands you use, but for this curry split into two portions:
    • Calories: roughly 350–400 kcal
    • Protein: roughly 35–40 g
    • Carbohydrates: mostly from the tomatoes, roughly 10–15 g
    • Fat: roughly 10–15 g

    Once you add a typical serving of basmati rice, you’ll have a very satisfying, balanced high‑protein main meal.

    Tips and Variations
    • Make it milder: Use a mild curry powder and reduce the chilli powder to a pinch.
    • Make it hotter: Add extra chilli powder, fresh chilli, or a little cayenne.
    • Add more veg: Stir in a handful of spinach, peas or peppers in the last few minutes of cooking.


    • Swap the protein: You can replace the chicken with firm tofu or chickpeas; just adjust cooking time so they heat through in the sauce.