Yogurt is something that, I feel, you have to acquire a taste for.  I have always despised yogurt until recently.  Because of it’s many health benefits, I’m learning to like it.  Then, I was told, by the owner of this ranch, Amy, who is a very sweet woman I might add, about  FAGE, a Greek yogurt. She said it was delicious and that I MUST get my store to carry it.  I looked for it this weekend and could not find it sadly, so I’m going to take her word for it.

FAGE is pronounced as “fa-yeh”

I did a little reading on this particular yogurt and learned that it is diabetic &  gluten free friendly.  After reading the process and learning about the natural ingredients, that are indeed all natural, I think that this is perfect for those of you who prefer organic foods.  I think this will also be great for people eating healthier and dieting like myself.  I really wish I had some to try!

Have you tried this?? I would love to get your thoughts on the taste and even the process of how it’s made!

Enjoy this recipe from FAGE. It looks really good!  Be sure to check out their other recipes made with yogurt!

Angelic Lemon Cheesecake

Ingredients

• 3 reduced-fat digestive biscuits
• .35 oz low-fat spread
• 5 oz FAGE Total 0% Yogurt
• 1 tbsp good-quality lemon curd
• Thin slice of lemon and lemon zest to decorate

Preparation

1. Place the digestives in a plastic sandwich bag and roll a rolling pin across them, or crush with fingers until they are small, even crumbs
2. Melt the low-fat spread in a pan and add to the biscuits. Mix well until all the biscuits are lightly coated.
3. Place a small metal ring on a serving plate. Pour the biscuit mixture into the metal ring and press it down firmly with fingertips.
4. Open the yogurt and add the lemon curd and a little lemon zest. Spoon this mixture on top of the biscuit base and chill for at least an hour.
5. Remove the metal ring and add a slice of lemon rind to serve.

Chef’s tip
If you don’t have metal cooking rings, use a clean, small baked-bean can with each end removed. In-season, soft fruit, such as strawberries, can be pureed and used in place of the lemon curd.

If you are in a hurry for the cheesecake to set, it can be frozen. Just lift it out of the freezer 10-15 minutes before serving to allow it to soften slightly.

Last week I made Lemon Bread, this week is Orange Pound Cake.  I’m sucker for pound cake anyways but wanted to try adding a little flavor to one. This was a hit to say the least and gone in about 30 seconds.  Would have been sooner but they had to pause and drink some milk with it.

p.s. I would love to see you join the new foodie community.  I already gave away two fabulous prizes to active members and that’s only the beginning;)

INGREDIENTS

• 1 stick butter (1/2cup), Unsalted & room temp
• 1 1/2 cups sugar
• 2 large eggs
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 6 tbsp orange juice (1/4cup if freshly squeezed)
• 1/4 cup milk (you can use 2% if you want)
• 1/2 tsp grated orange rind

DIRECTIONS

Preheat oven to 325′ and have your 9×5 loaf pan buttered and ready to go.

Cream butter & sugar, then add eggs and mix well; set aside.  In another bowl, mix flour, baking powder and salt.  In a measuring cup combine orange juice, milk and orange zest and start adding butter mixture alternating with the flour mixture until light & creamy.

Spoon (pour) into pan and bake for 45min or until center comes out clean with toothpick.  Cool in pan and then remove from pan and drizzle with glaze.

OPTIONAL GLAZE

• 2tbsp orange juice
• 1/3 cup confectioner’s sugar

Mix together and drizzle on cake while still warm.