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Breakfast Parfait (serves 4)

Ingredients:

4 mason jars

500g Greek Vanilla Olympic yogurt

375 ml granola

4 cups fresh fruit salad (strawberries, raspberries, blueberries, kiwi, banana, mango)

Method:

1. Spoon ½ cup fruit salad into bottom of each mason jar
2. Top with ¼ cup yogurt and ¼ cup Granola
3. Repeat once more with ½ c fruit salad, ¼ c yogurt and 2 tbsp granola.

Tzatziki (makes 2.5 cups)

Ingredients:

500g Plain Greek Olympic yogurt

1 English cucumber or long seedless cucumber

2-3 cloves garlic

1/4c Extra virgin olive oil

1-2 Tbsp. red wine vinegar

1 Tbsp. fresh dill (optional)

Salt and pepper to taste

Garnish with 3 Kalamata olives

Serve with pita bread

Method:

1. Peel and crush garlic cloves and add to Greek yogurt (let sit)
2. Cut cucumber lengthwise and remove seeds
3. Grate cucumber on large grate
4. Place grated cucumber in cheese cloth and squeeze out liquid (discard juice)
5. Add cucumber, olive oil, red wine vinegar and dill (optional) to Greek yogurt
6. Season with salt and pepper
7. Garnish with olives and drizzle of olive oil
8. Serve with pita wedges for dipping

Greek yogurt Dip for Fresh Fruit Kebobs (makes 1 cup dip)

1 cup Greek Vanilla Olympic yogurt

2 tsp lemon juice

1 tsp honey

½ tsp vanilla extract

4 skewers

2 cups cut fruit: strawberries, pineapple, melon, grapes, cantaloupe

Method:

1. In small bowl combine yogurt, lemon juice, honey and vanilla extract
2. Cut fruit into chunks and thread onto skewers

Dark Chocolate Yogurt Dip for fresh fruit (makes 1/2c dip)

½ c Greek Plain Olympic Yogurt

2 Tbsp. cocoa powder

3 Tbsp. brown sugar

½ tsp cinnamon

¼ tsp chili powder or pinch of cayenne

1 cup strawberries, 1 cup fresh raspberries, 1 banana cut into chunks

Method:

1. Combine green yogurt, cocoa, brown sugar, cinnamon and chilli powder in small bowl.
2. Serve with plate of fresh berries and banana for dipping