Paying it forward. I always feel that we should always count our blessings and do what we can for people around us. As many of you know, October is Breast Cancer Awareness Month, and I was approached by Keep Left PR to be involved in it. Without any hesitation, I agreed!
If you’ve walked the yoghurt aisle in the supermarkets, you’ve realised that Ski yoghurt has turned pink! In fact, they have pledged a three-year commitment to the McGrath Foundation and have promised a $350,000 donation to fund a McGrath Foundation Breast Care Nurse in the community. How amazing is that? I’m so honoured to be ask to be part of this Pink event!
Yoghurt has become part of my daily breakfast and morning tea routine, so I was really glad that I was asked to come up with a recipe that incorporates Ski yogurt!
So as I stood in front of the different flavours in the supermarket, my ideas were just popping up!
As I got a new mini loaf tin, I decided to make some yogurt mini loaves! Just too cute! But to give it a little bit of ZING, I added lemon zest to it! Mmmm.. berries and lemon do make a really good match! The best thing about incorporating yogurt in your cake is that it makes it really moist!
In all honesty, the icing didn’t quite turn out the texture I wanted. I wanted to be able to pipe rows. hehe I tested it out, but it went everywhere! haha So i decided to go with the flow (literally) and let it have some free form! It worked out well, don’t you think so? hehe The addition of the fresh raspberries just made everything pop, giving a subtle tinge of pink reflection on the icing. Without trying to over do the self-praise, I have to be honest and say that this was one of my best cakes I’ve made to date!
So here’s the recipe and my humble contribution to the Breast Cancer Awareness Month! (: Hope you all enjoy!
Lemon & Berry Yogurt Mini Loaf with Cream Cheese Yogurt Icing (an original recipe of Food Made With Love)
Lemon & Berry Yogurt Loaf :
1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
300g Ski Wild Strawberry yogurt
1/2 cup castor sugar (plus 1/4 cup for syrup)
3 large eggs
Lemon zest of 2 lemons
1 tsp vanilla bean paste
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup frozen mixed berries
10 mint/basil leaves, washed and pat dry
Steps :
1) Preheat oven to 170 degrees celcius. In a clean bowl, sift the flour, baking powder and salt. Set aside.
2) In a mixing bowl, combine the yogurt, 1/2 cup of sugar, lemon zest and vanilla bean paste. Mix till well combine then add the eggs, one at a time, making sure each one is well incorporated before adding the next.
3) Add the dry ingredients slowly, 1/2 cup at a time, and make sure it is well combined. Be careful not to over mix.
4) Pour the olive oil into the mixture, and using a spatula, slowly fold it in until everything is combined. Add the frozen berries and fold them in. Don’t worry if they start to “bleed”, just gives the batter a nice swirl of pink/purple!
5) Coat the mini loaf tin with olive oil (I used the olive oil spray) and dust with plain flour. Carefully fill the tin 3/4 way up. Drop them a few times on the bench to even the top and place them in the oven. Bake them for 25 mins, turning them half way to that they are evenly coloured.
6) While the cakes are baking, pour the lemon juice and add the 1/4 cup sugar into a small saucepan. Add the basil/mint leaves into the pot and allow it to come to a boil. Lower the heat and simmer for about 5 mins. Take it off the heat and allow it to cool slightly.
7) Once the cakes are done, allow them to cool in the baking tin for 10 mins. Slowly and carefully pour the lemon syrup on the cakes and allow them to absorb completely. Let it cool in the tin completely before taking them out.
Cream Cheese and Yogurt Icing
1 block of Philadelphia cream cheese, cold
2/3 cup Ski Wild Strawberry yogurt
1-1 1/2 cup pure icing sugar
1 tsp lemon juice
Fresh raspberries, to garnish
Steps :
1) In a mixing bowl, whip up the cream cheese till smooth, then add the yogurt and mix till they come together. Don’t worry if it looks clumpy. Add the icing sugar, 1/2 cup at a time, and taste as you go (YUM!). Stop adding when you feel the sweetness is right! Add the lemon juice and mix until smooth.
2) Using a tablespoon, drop the icing in the middle of the loaf and allow it to flow down. You could use the back of your spoon to help shape it the way you like. Garnish the loaves with fresh raspberries. ENJOY!
I had mine with a small glass of intense berry smoothie! hehe and I thought I would share with you my favourite smoothie recipe since it also uses yoghurt! (: So bear with me. The giveaway is up next!
Intense Berry Smoothie
150g Ski Wild Strawberry Yogurt
150g coconut water
100g frozen mixed berries
Step :
Place all the ingredients in a blender and whizz it up! Easy peasy!
GIVEAWAY TIME!
And now for the part you all have been waiting for! So sorry for the super long post and thank you for being so patient! Keep Left PR has very kindly offered a giveaway! It’s a set of super pretty and cute pink silicone Scullery kitchen utensils worth $47.73! How can you resist?
Yes! All 7 items! How awesome is that? I love the striking shade of pink! Ladies, start commenting. Men, start commenting too so you could win these for your loved ones! hehe
How do you get these you ask? Easy!
- Leave a comment and share with me your favourite way of having yogurt, and what part of the day do you usually have it?
- This giveaway is only open to Australian residents! (Sorry international readers!)
- Please join me on my journey! Follow me on Facebook, Instagram and Twitter!
- You may re-enter daily! One entry a day! (Oh yeah!)
- Winners will be announced on the 31st of October, Thursday at 8pm!
- Winners will be picked via random.org and notified on this blog post and via email.
Disclaimer : This post is sponsored by Ski Yoghurt & Keep Left PR. I tasted the Ski’s D’lite Wild Strawberry yoghurt with compliments of both sponsors, however, the review, opinions are honest and based on my personal taste and preference. The recipe is a Food Made With Love original.
Remember to always bake and cook with love ! Till the next post, xx
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The winner is…..
TINA! Congrats dearie! (: I will be contacting shortly through email!
Hope you like your pink kitchen utensils!!! xx
Food Made With Love 
Love the pics and especially the fork!! And you know me I love love love yoghurt! have it nearly every day but haven’t had the Ski yoghurt for a while so will need to pick some up ~ Lucky to have tried some of these cakes yum yum!
Really hope I win cuz I LOVE PINK HAHAAH xox
hehe thanks love! (: hehe so glad you liked them! hehe Go pick some up and im sure you’ll like them! hehe
Hope you win too! xx
I love having yoghurt for morning tea or even for lunch. It’s a good snack to pair with fruit and my home made granola. Hope I win because I don’t win anything hahaha
awww ! I hope you win this then!!! xx
CONGRATS dearie!!! (: You’ve won!! Woohoo! Will email you soon!!! x
Plain yoghurt spooned from the container, in a bowl, enjoyed in the afternoon for a lovely refreshing snack.
Sounds perfect! x
I am loving your food styling pictures!!! So pretty!!! And I love the prizes too – how cute are they in bright pink. I have yogurt almost every morning, either with my granola, or used to soak my overnight oats, or sometimes even eaten plain by its own. But I have to agree with you, cakes with yogurt are super moist and that’s my favourite way of having them. This is a recipe (quite similar to yours too!) that I make again and again: http://the-bakeanista.blogspot.com.au/2010/09/blueberry-yogurt-cake.html so so good!
Thanks dearie!! (: hehe Yes I know. How cute are the prizes?? hehe I really have to try soaking my oats overnight in yogurt! Haven’t tried that before! hehe
Gonna check out your recipe now! hehe xx
Berry and Yoghurt Smoothie 🙂 Yummy!!
Hehe it is yummy!
Smoothies (fruit, yoghurt, milk, honey) is the perfect breakfast drink. Quick and easy, as fast as toast. And to us they’re much healthier than any of those liquid breakfast drinks.
Following on fb & twitter.
I agree! (: I have a cup every morning and one every afternoon after work! Fills you up too! x
I love to have yoghurt to cool down a curry for dinner.
Ahhh like the lassi??
I love to eat yoghurt before my herbal tea at night time, once the baby’s in bed, Its like my special ‘me’ time of the day. Following on Twitter, Facebook and Instagram 🙂
Thanks for the follow Sarah! (: hehe Sounds absolutely lovely how u have some me time with yoghurt at night! hehe x
I love yohurt-based recipes! Just made beef korma with yoghurt instead of coconut milk on the weekend =D I usually eat yoghurt as breakfast or snack, on a mix of fresh/frozen fruit, some honey since I usually use plain greek then top it with awesome homemade granola.
hehe beef korma sounds delicious!! (: hehe yes plain greek is still my fav to go with granola! hehe good balance of tartness, nuttiness and sweetness! hehe xx
oh and following on IG =)
love your pics! and great cause too! i normally have yoghurt for breakfast it is is amazing on its own or will bircher museli!
hehe thanks lovely! (: Yes, definitely a great cause! hehe Love yogurt for breakfast too!!
Your little loaves look soo good! 🙂 I like adding yoghurt to cakes; think it makes them softer.
I love Greek yoghurt with a little sugar(!!) and roasted cumin or vanilla or even almond meal. I usually have it late afternoon.
I love mine with panela sugar too!!! hehe (: So so good!
i need to get my hands on some of this panela sugar i’m seeing on IG! haha. I love to have yoghurt mixed with cucumber and spring onion with lamb cutlets. Adds a nice sharp tang to cut through the greasiness of the lamb =D
Oooo! That’s right! I love a good yogurt sauce to go with the red meats! Mmmmm! (: Go get some panela sugar! Think you should be able to get from health food stores! xx
Another entry can? =P I’ve got too many fav ways of having yoghurt! In summer, I like to freeze a sml tub of chobani and have it as frozen yoghurt…my cheat for icecream when I don’t have any in the freezer haha.
Of course you can! An entry a day! (: hehe SO keep them coming!!! hehe That sounds like a perfect summer idea!!! hehe Do you had more fruits? hehe
Yep! I usually have it with berries, or if I have passionfruit then thaw it a bit and attempt to mix it in..and now the weather’s warming up so think I might have to stock up on more chobani to do this =P
So nice that Perth is warming up! It’s still like winter here in melbourne!!!!
I love having plain yoghurt instead of dip with biscuits in the afternoon 🙂
A healthier option is always welcome in my books! Gotta try that out! x
I love the styling, Lianne. So pretty! And mmmm love my yoghurt.
Thanks Libby! (: We gotta meet some time! hehe With Daisy! hehe Let’s plan! hehe
We do love our yogurts don’t we?? hehe xx
yes yes, me again =P haha. I also use plain greek yoghurt instead of sour cream since I don’t like sour cream anyway =P
You don’t like sour cream?? hehe But yoghurt is a lot healthier!!! (:
Yoghurt mixed through your blueberry muffin mix. Delish.
Yoghurt in cakes are the best! hehe makes it so moist!! YUM!
I am a facebook follower and follower on Twitter (rl_mt)
I love having my yoghurt for breakfast as a parfait by alternating layers of berries, yoghurt and museli! It’s so filling and so satisfying (whenever the weather in the mornings are warm that is)!
Your recipes are awesome btw, I have tried so many of them and they never fail!! ^^
aww thanks so much dearie! So glad you enjoyed them!! (:
A dollop of strawberry yoghurt with gluten free orange cake