Friday, 18 August 2017

Frozen fruity cheesecake bites

There aren't many desserts my mama is a fan of, but cheesecake is one of them!

She found a recipe for us to try on the FAGE Total 0% yoghurt pot for 'Frozen Raspberry & Blackcurrant Yoghurt Cheesecake Bars' which we just had to try...

The recipe takes a little time plus you need to allow about 4 hours for freezing so it's best to make the day before you want to eat it.

You start by making a nut base - blitz the dates, pecans, cashews & desiccated coconut together before pressing into a lined & greased tin.

Then blend the tinned blackcurrants plus 2tbsp of their juice plus 1/2 frozen banana.  Here I added a generous sprinkle of SUPERGOODFRUITS wild blackberry smoothie powder to enhance the flavour & colour.  In a separate mixing bowl / food processor, repeat the steps with the raspberries.

Separately beat together the zest of 1 lime, the Total 0% yoghurt, cream cheese, vanilla extract & maple syrup before splitting between the blackcurrant/blackberry & raspberry mixtures.

Pour the blackcurrant/blackberry mixture over the nut base and freeze for 30 mins.  Then pour the raspberry mixture on top of the blackcurrant/blackberry layer before freezing for 4 hours.

And...ta-dah!  Dessert is served:

Well you have to chop it up first!  Enjoying some cheeky tasters of the crumbs as you go...

It's best to let it thaw slightly for a few minutes for the yoghurt topping to soften it, so you can enjoy the creaminess.


Buy SUPERGOODFRUITS products from their website.

Check out FAGE's website for more recipe ideas.


  • 125g each of dates, pecans, cashews & desiccated coconut
  • zest of 1 lime
  • 250g Total 0% yoghurt
  • 300g tin blackcurrants in juice
  • 300g tin raspberries in syrup
  • 1 banana, sliced & frozen
  • 280g cream cheese
  • 2 tsp vanilla extra
  • 100ml maple syrup
  • generous sprinkle of SUPERGOODFRUITS wild blackberry smoothie powder

Friday, 4 August 2017

Very berry breakfast smoothie

I don’t always have a lot of time for breakfast, I’m often rushing to an early meeting or flight so I love simple yet nutritious ways to start my day.

One great example for summer mornings is a thick smoothie.

This one is just some greek yoghurt, almond milk, SUPERGOODFRUITS wild blackberry smoothie powder and some frozen fruits.

Wizz it all up in the blender and pour into a glass.
Breakfast - done!

  • 1 pot Total 0% yoghurt
  • 1 cup frozen mixed berries
  • 1/4 cup almond milk
  • Generous sprinkling of SUPERGOODFRUITS wild blackberry smoothie powder

Friday, 28 July 2017

Bilberry nice cream


Have you heard of “nice cream”?  It’s a great alternative to normal ice cream, because it’s made using frozen blended bananas.

You can throw anything else you want into the mix, but that’s basically it!

I always have some chopped frozen bananas in the freezer (as they’re a great addition to smoothies and smoothie bowls) and so decided to whip up a bowl for a summers afternoon.

I blended a frozen banana, some coconut quark, a squeeze of agave syrup and afterwards mixed in some freeze dried bilberries from SUPERGOODFRUITS (I didn’t want to blend the berries and loose all the texture).
And that’s it - just serve and eat immediately.

It’s smooth and creamy and very tasty. 

I just sprinkled a few extra freeze dried bilberries on top… 

  • 1/2 frozen medium banana
  • 1/4 cup coconut quark
  • 1 tablespoon agave syrup
  • Generous helping of SUPERGOODFRUITS freeze dried bilberries

Friday, 21 July 2017

Pink Ladies breakfast bowl

I love a healthy breakfast bowl, especially when it’s also gorgeous to look at!

Today’s breakfast lived up this!

I blended up some coconut quark, almond milk and SUPERGOODFRUITS wild blackberry smoothie powder and frozen mixed berries, together giving the mix a stunning purple-pink colour.

Pour into a bowl and then arrange / add your favourite toppings.

I started with chia seeds. 

Chia seeds are one of the most popular superfoods in the health food market, but did you know they originally came from Mexico (chia means “strength” in Mayan) where they were even used as currency due to their nutritional and medicinal properties.

Next up was some unsweetened coconut flakes… 

Followed by some edible flower petals: blue and pink cornflowers plus rose petals. 

Isn’t it almost too good to eat?!  Almost…

  • 1 cup coconut quark
  • 1/2 cup almond milk
  • 1 cup frozen mixed berries
  • Generous helping SUPERGOODFRUITS wild blackberry powder
  • Sprinkle chia seeds
  • Sprinkle unsweetened coconut flakes
  • Edible flower petals

Saturday, 15 July 2017

Fro-Yo Lollies

With the summer season continuing in Munich, and the lure of gelato growing stronger after a recent trip to Italy, I decided it was time to again take matters into my own hands!

So I made some super simple frozen yoghurt lollies.  For those of you wondering what a lolly is (or the Australians who are now imagining some kind of Chupa Chup candy stick), it’s a popsicle!

I’m not kidding when I say super simple!

I’d found some silicon lolly moulds in the supermarket which was my inspiration.

I decided to make two different types to assess which was better of the two SUPERGOODFRUITS products to use…freeze dried bilberries or powdered blackberries.

If you’re not familiar with SUPERGOODFRUITS or their products, have a look on this blog post

So, back to the recipe…

Take some (low fat) Greek yoghurt, mix with some agave syrup (or honey if you prefer) and add a generous helping of your chosen flavour.

Look how gorgeous that wild blackberry powder is.

Even more gorgeous when you remember that its 100% pure organic fruit.

Blackberries are also one of the fruits with the highest antioxidant levels, helping to fight cancer and free-radicals.  They are also full of nutrients and vitamins C, K, E and manganese.

The pink mixture is the freeze dried bilberries, with a raspberry ripple look.

The purple one is the blackberry powder.

Then just put into your moulds and put in the freezer for a few hours.

I left mine overnight and ta-dah…

Leave for a few minutes for the outside to melt slightly, letting you push out the lolly and tuck in!


Both were very tasty, but I liked the added texture of the bilberries with the more visible fruit pieces.

  • 3 pots Total 0% yoghurt 
  • 2-3 tablespoons Agave syrup / honey
  • Generous sprinkling of SUPERGOODFRUITS flavour

Sunday, 2 July 2017

Fruity frozen yoghurt bark

I love summer.  I also love ice cream.  However it’s not often the healthiest choice when you need a sweet yet cooling treat.

My cheat is to make my own frozen yoghurt which totally hits the spot whilst leaving you guilt-free.

I’d received some interesting-looking packages from Super Good Fruits which I was excited to experiment with.

The result: fruit frozen yoghurt bark!

It’s super quick and easy to make - you just need a couple of hours for it to freeze.

I mixed two pots of Total 0% yoghurt (fat free and no added sugars) with a generous spoon of agave syrup.
Then added two large spoons of Super Good Fruits freeze dried bilberries.

Bilberries!?  I hear you cry - don’t you mean ‘blueberries’?!

Actually no I don’t!  Whilst blueberries and bilberries look very similar, there are some differences between this wild European blueberry and it’s more well-known American counterpart.

The main one is the higher vitamin C, E and anthocyanin levels - all of which have lots of positive health benefits, taking the superfood blueberry to the next level.

Super Good Fruits uses 100% organic and wild bilberries which are grown by regional and sustainable farmers before being hand-picked and gently freeze-dried to retain all of their vitamins.

So, back to the kitchen…

After stirring in the bilberries (which bled nicely into the yoghurt, giving a slight ‘raspberry ripple’ effect), I poured it into a baking tray lined in foil.

On top I added desiccated coconut, chopped almonds and some fresh fruits.

Leave it to freeze for a couple of hours...

Then it tips out easily...

Check out that gorgeous colour from the bilberries.

Then just break your slab into smaller pieces for eating / sharing.


Visit SUPERGOODFRUITS website for more products and recipes.

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