TOTAL Split pots!

April 21, 2011

This is not really a product review as such, but more about the reaction/ feeling I have when first tasted these TOTAL Greek yoghurt split pots from FAGE

It tasted honest and real. You can always tell the honesty of the food you put in your mouth in the very first instance. Your taste buds will never lie to you.

We all know the taste of the authentic Greek yoghurt. So I am not going to say more about it, but what I think is the most impressive thing about these split pots is the accompanied compotes!
I personally think the Greek yoghurt will only work well with natural flavours. All these compotes tasted so much like home-made or collected from its natural source. The thick honey has no artificial aftertaste, the strawberry compote reminded me the jam I made last summer with whole strawberries in it. All the pieces of fruit in the compote adds another dimension to the soft and creamy yoghurt.

I do have one complaint about these TOTAL Greek yoghurt split pots though…THAT the amount of the various compotes is too little…!! Can we do something about it..:)

Finally, I have to thank Alison White from FAGE UK Limited for sending these samples for me to taste…


FAGE: TOTAL 2% Greek Yoghurt

November 29, 2009

Soft cheese like texture, slight tangy  taste, rather nice with honey.

Coffee Yoghurt Ice Cream

November 29, 2009

I am quite pleased with the experiment! In my opinion, a lighter alternative to cream based ice cream.  The slight sourly taste of the TOTAL greek yoghurt complement nicely with the taste of coffee. A1 for after dinner desserts!


  1. 450g FAGE TOTAL 2% Greek Yoghurt
  2. 150ml milk
  3. 5 tbs freshly brew strong coffee
  4. 5 large egg yolks
  5. 100g caster sugar
  6. 50g soft brown sugar

Heat milk, yoghurt and coffee in a heave-based saucepan for aproximate 5-7 mins, STIR CONSTANTLY. DO NOT ALLOW THE MIXTURE TO BOIL. Remove from heat  and set aside for later.  Whisk the egg yolks and sugar (caster and brown) until pale and creamy. Slowly add the milk mixture, stir constantly with a wooden spoon. Put the mixture in a saucepan and cook over a LOW heat for 10 -15 mins (approximate). Stir rigorously until the mixture thickens (enough to coat the back of the wooden spoon) DO NOT  ALLOW THE MIXTURE TO BOIL OR IT WILL CURDLE!

Remove the custard from the heat and pour it to a glass mixing bowl and leave to cool for at least 1 hour. When cooled, freeze the custard  uncovered for 1-2 hours.

Take the semi-frozen custard out from the freezer  and beat in a food processor until smooth. Return to the freezer for further 1 hour and then beat in a food processor again until smooth. Pour the ice cream in a container and cover in the freezer until firm.

Voila. Coffee yoghurt ice cream!