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TOTAL Greek Yogurt & Chocolate Puddings

Dessert, Food Reviews | 30th March 2010 | By


Having received virtually a fridge load of TOTAL Greek yogurt to try I have, not surprisingly, been using and making quite a few things with yogurt recently – it wasn’t a hardship! I had both full fat and 0% fat varieties to try. Not generally being a fan of low fat, I dived straight into the full fat version, which was particularly thick, lush and creamy. It was delicious just eaten straight out of the tub. Chocolate pudding immediately sprang to mind, mostly because I had just seen this luscious looking chocolate banoffee cup on the Ordinary Cook’s site and knew I wanted to make something similar. In the end I made something quite dissimilar, so I still have the original recipe to look forward to. Here’s what I did:
  • Melted 100g milk chocolate (I used divine) with 1 tbsp date syrup.
  • Stirred in 200g TOTAL full fat Greek yogurt and 1 tbsp amaretto.
  • Poured into two individual bowls and decorated with white chocolate shavings.
This was surprisingly impressive for such a fast and simple dish to prepare and one I shall be using when I need a quick dessert I can prepare in advance for guests. It would be great with a layer of sliced strawberries underneath and maybe an orange liqueur rather than amaretto. CT, who had no idea I was making these, got very excited and thought they were so delicious that they should become a regular item on our dinner table.

Because of its creaminess, it worked really well in the chocolate & lime cheesecake which I couldn’t help making again as I had the very good excuse of an abundance of yogurt to use up! It also worked exceptionally well incorporated into the topping on the chocolate lavender cake I recently made.
Although not generally a fan of low fat products – fat has been unfairly demonised in my opinion – I was quite impressed with the taste and texture of this 0% fat product. CT, who is also not a fan, took a couple of the 150g tubs to work for his lunch and enjoyed them. The 0% fat, being lighter, worked well in cakes. I made some delicious passionfruit and white chocolate cupcakes, which I shall be posting about later. They turned out to be really light and had a great consistency, so I put this down to the yogurt. I also used some in the simnel cake I’ve made, but as I haven’t tried it yet, I couldn’t possibly comment!

CT and I tried this with both muesli and granola. As it was so thick, it didn’t actually work very well, there wasn’t enough liquid in it to soften the grains. It could have been thinned down with milk, but that seemed rather to defeat the object.

Just in case anyone is thinking that I survive solely on a diet of chocolate, I did use the yogurt in a couple of savoury dishes. I thought I would try the full fat variety in mashed potato instead of the usual butter and milk and I was seriously impressed with how creamy the potato turned out with the added bonus of a yogurty tang. We grow purple fleshed potatoes hence the rather strange hue of this mash in the photo. As it is so rich, thick and creamy, I thought I’d try it as a sour cream substitute and used it to accompany the cocoa refried beans that I make from time to time. Both CT and myself thought it worked just as well as the original sour cream.


  1. oxslip

    30th March 2010 at 7:14 pm

    Yum. How do you get a fridge load of Total yogurt samples? I love it, especially the full-fat heart-attack sheep one.
    Nice puds

  2. Janice

    30th March 2010 at 7:23 pm

    Lots of creativity with that yogurt. Lovely recipes.

  3. Kath

    30th March 2010 at 7:37 pm

    Well I am very pleased to get mentioned in this post – thank you. That dessert does look very good, amaretto, yoghurt and chocolate – what could be better than that? I am really glad that you found lots of things to do with the yoghurt and I absolutely love the colour of your mash – you have to tell me what variety you planted. The girls would love purple mashed potato.

  4. Choclette

    30th March 2010 at 7:57 pm

    Oxslip, it was actually very easy. An offer was put out on the UK Food Bloogers Association site.

    Thank you Janice

    Kath – you’re very welcome. As you know I am a great fan of your blog. We have been growing these Peruvian Purple’s for about 12 years now – I don’t know how easy they would be for you to get hold of, but I’m sure we could spare 3 or 4 and send them up to you if you would like?

  5. Lucie

    30th March 2010 at 9:21 pm

    lovely dessert….glad it turned out so well for you. Lucie x

  6. Astra Libris

    30th March 2010 at 11:53 pm

    OOOOH, such gorgeous puddings!!! I’m looking forward to fixing these VERY soon!! I’m a wee bit obsessed with Greek yogurt – thank you for the perfect recipe! 🙂

    I can’t wait to hear about the passionfruit cupcakes! Your purple mash is awesome… 🙂

  7. nazarina

    31st March 2010 at 12:03 am

    Though not a fan of low-fat myself, I must say those yogurt choc. puddings sure look decadent. I love the idea of stirring it into the mashed potato as well.I shall have to check Whole foods for this brand or something similar.
    Nice to make your acquaintance!

  8. Sushma Mallya

    31st March 2010 at 5:45 am

    Delicious desert…love everything which has chocolate in it…

  9. Wendy

    31st March 2010 at 12:23 pm

    They look lovely!

  10. Chele

    31st March 2010 at 4:31 pm

    That chocolate pudding looks yummy – going to have togive this a try!

  11. MaryMoh

    31st March 2010 at 3:57 pm

    Looks creamy and delicious…yum

  12. Celia @ Fig Jam and Lime Cordial

    31st March 2010 at 6:18 pm

    Oh, I love that purple mash! It would have been perfect with yoghurt!

    We use homemade Greek yoghurt in place of sour cream in all our baking – we particularly like it in the white chocolate bundt we make.

  13. Choclette

    31st March 2010 at 7:15 pm

    Thank you Lucie

    Astra Libris – let me know what you think if you do make it. The beauty of it for me was that it was so fast. Yes, we like the wow factor we get from folk when we serve up purple potatoes – but they do taste good too. Yes, I need to write up the cupcake post.

    Nazarina – thanks for dropping by. I’m not a fan of low fat either, but I do like yogurt.

    Thank you Sushma – you always say such nice things.

    Thanks Wendy, they were pretty good.

    Thanks MaryMoh

    Chele – let me know what you think if you do try it.

    Celia – we’re very fond of our purple potatoes. We’ve kept them going for about 13 years now. And it’s so great you make your own Greek yogurt. Do you make ordinary yogurt and the strain it – but then wouldn’t it turn to cheese? How do you make it?

  14. Mommy Gourmet

    31st March 2010 at 10:35 pm

    Three things:
    First, I am quite envious of your greek yogurt stash.
    Second, I have never heard of purple potatos and now and totally intrigued.
    thrid, I use it as a sour cream sub all the time. I like it as well if not better. And I don’t have 2 things clogging up the fridge!

  15. Choclette

    1st April 2010 at 6:57 pm

    1 – yes I was very pleased to get such a haul. We love our purple potatoes.
    2 – CT tells me you can also get purple fleshed sweet potatoes – but we haven’t tried those!
    3 – Think we will now continue to use Greek yogurt instead of sour cream.

  16. mangocheeks

    1st April 2010 at 8:02 pm

    The choc pudding looks scrumptuous. My husband loves Greek Yogurt simply with honey, but you’ve given me ways to use it now.

    The purple mash looks absoutely fantastic. And what do you mean you don’t live on chocolate. I thought you lived in a chocolate house too 😀

  17. realfoodlover

    2nd April 2010 at 11:24 am

    Omigod – I love Total yogurt – but do wish they did an organic version!

    Yogurt and chocolate is such a winner: instant dessert.

    I do bad things like add yogurt to Booja-booja vegan chocolate ice-cream or to Provamel soya chocolate dessert.

    I am not a vegan (clearly!) although I do love the lightness of vegan products plus the healthy digestibility of yogurts.

    Better check out UKFBA to see if the Total offer is still going!!

  18. Kath

    2nd April 2010 at 8:28 pm

    Peruvian potatoes, I am even more intrigued, did you bring them back from a trip or something? I would love to try them but would feel guilty of depriving you and CT of your obviously much loved crop. x

  19. Foodycat

    3rd April 2010 at 12:32 pm

    Your purple mash looks wonderful! I really like the Total 2% for pretty much anything where I need yoghurt. They are great products!

  20. Choclette

    4th April 2010 at 7:18 pm

    Mangocheeks – a chocolate house – now you are really talking! I can see honey would be a good match for the Greek yogurt.

    Elisabeth – Good to hear from you. Yeah, yogurt is fab and I agree it’s a shame TOTAL aren’t organic. We’ve finally managed to find a source of raw organic milk, and then make kefir which is pretty much like yogurt.

    Kath – they will soon be on their way.

    Thanks Foodycat – I’d never had this yogurt until I heard about it on UKFBA

  21. mona

    29th November 2010 at 6:22 am

    Was it sour at all? I’ve never had Greek yogurt and I don’t think we can get any here, I’m afraid…was thinking of straining natural yogurt instead, do you think that would work?

  22. Choclette

    29th November 2010 at 7:48 am

    Hi Mona – straining your own yogurt would work fine – about 5-6 hours should do it. To b honest, I can’t quite remember how it tasted now, but I’m not a fan of sour and I did like these, so it couldn’t have been too bad.

  23. Monica

    9th June 2011 at 8:10 pm

    I was reading about vegan chocolate mousse made w/ tofu and milk chocolate, and i thought “I wonder how a greek yogurt chocolate pudding” would be. So I searched for it on Google and this post was the first hit! I’m going to have to try this. My usual nighttime sweet treat is greek yogurt and fruit, especially strawberries this time of year. I also love strawberries with anything chocolatey. Alas, there’s only so much chocolate cake one can eat… I like the chocolate yogurt concept, though. A bit lighter, though still pleasantly rich from the greek yogurt and chocolate. And nice and cool for summer.

    I must say, the day I accidentally bought 0% Fage yogurt was one of the most disappointing days of my life. I was SO looking forward to the rich taste of the original (I think I was making crepes) that when I pulled it out and saw it was 0%, my heart sank. The 0% is incredibly thick, yet it lacks flavour to me. I could see it working OK in baking, though.

    Thanks, as always, for the inspiration.

  24. Choclette

    11th June 2011 at 5:19 pm

    Thank you Monica – that made my day. Good to know I figure up there with the greats on Google occasionally. Given a choice, I’d go for full fat every time – even for baking.


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