Five Dessert Recipes from Iogo

Give one (or all!) of these treats a try for the perfect finish to your meal.

Yogurt and Pear Cake 

 

Servings: 10 

Preparation time: 20 minutes 

Cooking time: 60 to 70 minutes 

Cake

150 ml (â…” cup) unsalted butter at room temperature

375 ml (1 ½ cups) all-purpose flour

125 ml (½ cup) sugar

7.5 ml (1 ½ tsp) baking powder

2 large egg whites

5 ml (1 tsp)  almond extract

Fruits 

75 ml (â…“ cup) sliced almonds

5  average sized pears (Bartlett or Anjou),

peeled, cored and cut into pieces

 Garnish 

30 ml (2 tbsp) all-purpose flour

500 ml (2 cups)  IÖGO Greko Plain

1 large egg

150 ml (â…” cup) sugar

10 ml (2 tsp) grated lemon zest

5 ml (1 tsp) vanilla extract

Tips

The subtle pear flavour, the lightness of the garnish, and the thin, biscuit-like dough give this layered cake a sublimely delicate taste. You can substitute raspberries for the pears.

Preparation 

Cake and fruits 

Preheat the oven to 180°C (350°F) and butter a 23 cm (9 in) springboard pan. Mix together all the cake ingredients in a food processor, and pulse several times, until a dough ball forms. Press the dough in the pan to uniformly cover the bottom.

Cover the dough with the sliced almonds and top with the pear pieces.

Garnish 

Using a food processor or electric mixer, quickly mix all the garnish ingredients. Pour this liquid preparation over the pears and bake for 60 to 70 minutes. Remove the cake from the oven, let cool before turning out,

and serve.

Nutrional value per serving of 213 g Calories:   380  Fat (g): 14  Total carbohydrates (g): 55  Protein (g): 9 Calcium (%): 15*  Vitamin D (%): 10* 

* of recommended daily intake 

Upside Down Mango Cake 

Servings: 6 

Preparation time: 20 minutes 

Cooking time: 45 to 50 minutes 

Resting time: 15 to 20 minutes 

Ingredients 

2  mangoes, peeled and pitted, cut in strips

125 ml (½ cup)  butter

125 ml (½ cup)  sugar

2  large eggs

250 ml (1 cup)  IÖGO Greko Plain

375 ml (1 ½ cup)  all-purpose flour

15 ml (½ tbsp)  baking powder

Preparation 

Preheat the oven to 190°C (375°F).

Grease and sprinkle with sugar the bottom of a round 23 cm (9 in) cake mould. Arrange the mango strips on the bottom of the mould.

In a bowl, using a hand mixer, whip the butter with the sugar until the mixture whitens and becomes bubbly. Add the eggs and beat for a few seconds, then add the yogurt and mix well.

In a bowl, sift together the flour and baking powder. With a wooden spoon, add the dry ingredients to the egg mixture, mixing until well incorporated; pour over the mango strips.

Cook in the oven approximately 45 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out completely dry. Remove and let stand for 15 to 20 minutes.

Place a serving plate over the top of the cake mould and flip over to turn out of the mould so that the fruit appears on top of the cake.

Serve warm or cold.

Tips

Replace the mango with other fruits, and the plain yogurt with  a vanilla yogurt to lend variety to this dessert.

Nutritional value per serving of 200 g Calories:   430 Fat (g): 19  Total carbohydrates (g): 56 Protein (g): 10 Calcium (%): 20* Vitamin D (%): 15*

* of recommended daily intake 

Strawberry Mousse 

Servings: 4 

Preparation time: 25 minutes 

Resting time: 3 hours 

in the freezer 

Ingredients

200 g (7 oz)  strawberries

125 ml (½ cup)  sugar

4  egg whites

250 ml (1 cup)  IÖGO Greko Plain

4 strawberries to garnish

Preparation 

Wash and remove the stems from the strawberries; puréed them with

the sugar in a food processor or a electric mixer and set aside.

Beat the egg whites until firm. In another bowl, blend the puréed

strawberries and the yogurt. Using a spatula, gently fold in beaten

egg whites.

Pour the strawberry mousse into ramekins or small pots.

Freeze for at least 3 hours.

When serving, garnish with a fresh strawberry.

Nutritional value per serving of 184 g Calories:  180 Fat (g): 1.5  Total carbohydrates (g): 32 Protein (g): 10 Calcium (%): 15* Vitamin D (%): 10* 

* of recommended daily intake 

Ingredients

200 g (7 oz)  strawberries

125 ml (½ cup)  sugar

4  egg whites

250 ml (1 cup)  IÖGO Greko Plain

4 strawberries to garnish

250 ml (1 cup) assortment of frozen berries thawed, or fresh berries

15 ml (1 tbsp) maple syrup

20 ml (4 tsp) ground linseed

Panna cotta

Panna Cotta with Berries 

Servings: 4 

Preparation time: 25 minutes 

Cooking time: 5 minutes 

Resting time: 2 hours 

30 ml (2 tbsp) cold water

7.5 ml (1 ½ tbsp) gelatin

80 ml (â…“ cup) warm 1% M.F. milk

375 ml (1 ½ cups) IÖGO Greko Plain

Preparation 

In a small saucepan, combine the fruit and the maple syrup. Bring to a boil, lower the heat and let simmer over low heat for approximately 5 minutes. Process the fruit in a blender and add the ground linseed. Transfer the fruit coulis to 4 ramekins or glasses and chill thoroughly.

Soak the gelatin in cold water until soft. Let set for a few seconds. Liquefy the gelatin by heating the mixture in a microwave oven for several seconds. Add the warm milk and mix well.

Incorporate the yogurt and mix until smooth and homogenous.  Carefully spoon the yogurt over the fruit into the ramekins. Cover with plastic wrap and refrigerate until the mixture sets, for at least 2 hours.

Tips 

This quick dessert can be made with a wide variety of fresh, seasonal fruit (mango, passion fruit, raspberries, etc.), or with frozen fruit. For a sweeter taste use IÖGO Probio or IÖGO 0% M.F.

Vanilla yogurt.

* of recommended daily intake 

Chocolate Mousse   

Servings: 6 

Preparation time: 15 minutes 

Cooking time: 5 minutes 

Ingredients 

4  large eggs (4 whites, 3 yolks)

60 ml (¼ cup)  sugar

200 g (7 oz) dark chocolate made from 70% cocoa

10 ml (2 tsp) unsalted butter

80 ml (â…“ cup)  IÖGO Greko Plain

Preparation 

Separate the egg whites from the yolks (keep 3 yolks).

In a bowl, use a mixer to beat the egg whites until it holds soft peaks, and gradually add the sugar until firm.

Set aside. Melt the chocolate in a double boiler or in a microwave; once softened, add the butter and then fold in the 3 yolks. Add the yogurt and mix until homogenous. Let stand to cool off. Do not overwhip or the mousse may  be grainy.

Gradually fold the meringue into the chocolate preparation, delicately aerating the mixture with a spatula. Once homogeneous, pour the mousse into individual cups and chill until ready to serve.

Tips 

This mousse can be garnished with chocolate-coated coffee beans or candied orange peels. In the latter case, for added flavour and aroma, you can also add 15 ml (1 tbsp) of Cointreau or any other orange

liqueur.

Nutritional value per serving of 87 g Calories: 250  Fat (g): 13 Total carbohydrates (g): 31 Protein (g): 7 Calcium (%): 6* Vitamin D (%): 10* 

* of recommended daily intake