Wednesday, September 16, 2009

Day 14: Fage Yogurt

Yogurt is good, in general, for those dealing with candida and is often gluten-free (beware fruit concoctions with modified food starch, though). Yogurt encourages the growth of positive bacteria. Of course, if you have dairy issues, you've probably avoided yogurt for years like me.

However, last summer my nutritionist recommended Fage yogurt, because the lactose-level is low. It settled well when I didn't eat it with blueberries (I'm allergic, it turns out, to blueberries).

Fage's site lists a bunch of recipes: This one struck me as very yummy. I think I will try to make it this weekend!

Lamb Cutlets with a Herb Crust and Yogurt Dressing


This recipe is very simple, but looks spectacular, and so is ideal for entertaining. Serve with Mediterranean-style rice, cooked with a little onion, tomato and herbs, and a generous helping of thick, creamy FAGE Total Yogurt.

Preparation: 5 minutes Cooking: 10 minutes Serves: 4


Small bunch of thyme, stalks removed
1 tbsp each mixed peppercorns, cumin seeds and coriander seeds
Large bunch of parsley, roughly chopped
2 tbsp olive oil
Lamb cutlets 2 – 3 per person, depending on size
7 oz FAGE Total Yogurt
1 1/2 lemon


  1. Place the thyme, spices and parsley in a pestle with the oil and grind for 2 – 3 minutes.
  2. Press this seasoning into both surfaces of each cutlet.
  3. Grill or cook the cutlets in a griddle pan for about 8 minutes until thoroughly cooked, turning once.
  4. Mix the FAGE Total Yogurt with the lemon juice and spoon over the cutlets, just before serving.
  5. Serve with rice or mashed potato.

Chef's tip

If you don’t have a pestle and mortar, crush the spices with a rolling pin and chop the herbs, then add the oil. To make a great, creamy mashed potato, add FAGE Total Yogurt in place of milk and butter.

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