Serves 4

400g tinned mango
2dl vanilla yogurt
2dl pineapple juice
honey to taste

Purée mango slices with a hand blender. Blend in yogurt and juice, season with honey. Serve cold.

12 servings

1.5dl cherry or other berry or fruit yogurt
400g frozen cherries
3dl flour
1 tsp baking powder
1dl oil
3 eggs
0.5dl sugar
0.5dl brown sugar
icing sugar for sprinkling

Mix yogurt, melted and drained cherries, flour, baking powder, oil, eggs and sugars. Pour into a 24cm cake tin.

Bake at 175 ºC for 25–35 minutes. Once the cake has cooled, sprinkle with icing sugar.

Watch the video:

12 servings

1 l unflavoured yogurt
4 dl orange juice
1 ½ dl sugar
3 tsp vanilla sugar
4 tbsp orange or lemon liqueur

Mix the yogurt with the orange juice, sugar, vanilla sugar, and liqueur. Pour into the mould and place in the deep freeze for 24-48 hours. Remove and let soften for 10-20 minutes before serving.

Serves 4

2 tsp gelatine powder
3 tbsp water
1 tbsp vanilla sugar
2 tbsp brandy
3 tbsp sugar
¾ l unflavoured yogurt
225 g frozen or fresh berries
¾ dl jelly sugar
2 dl water

Mix the gelatine with water and set aside for about 5 minutes. Melt in a double boiler or in a microwave oven. Mix the yogurt with the vanilla sugar, brandy and sugar, mix in the melted gelatine. Place into the refrigerator and let it congeal for at least one hour.

Dissolve the jelly sugar in water. Place the berries onto the jelly and spoon on the jelly sugar.

8 servings

1 kg ground meat
4 dl unflavoured yogurt
2 dl breadcrumbs
2 eggs
1 onion
1-2 cloves of garlic
½ tsp black pepper
1 tsp salt

Filling:
250 g cottage cheese
100 g grated cheese
½ tsp fine salt
½ dl chopped parsley

Topping:
100 g grated cheese
1 dl breadcrumbs

Mix the ground meat with yogurt, breadcrumbs, slightly beaten eggs, chopped onions, crushed garlic, and seasonings. Mix the filling ingredients.

Form 8 patties from the ground meat mixture, place the filling in the centre of each patty, roll the patty, and form it into an egg-shape. Cover with breadcrumbs, place on an oven pan, sprinkle with grated cheese.

Bake at 200 degrees for 25 minutes.

Serves 4

300 g cheese
1 apple
1 tbsp lemon juice
125 g celery
100 g radishes
100 g iceberg lettuce
1 can (226 g) of pineapple rings
½ dl salted nuts

Dressing:
2 dl unflavoured yogurt
½ dl canned pineapple juice
1 clove of garlic
¼ tsp pepper
½ tsp salt

Cut the cheese into bars or cubes. Peel the apple and cut into cubes, and spray with lemon juice. Slice the celery and radishes. Shred the lettuce and cut the pineapple rings into pieces. Mix the ingredients for the dressing.

Place the salad ingredients in layers on a platter or plate, sprinkle on salted nuts, and pour on salad dressing.