Yoghurt is so much more than our favourite dairy snack. From healthy coconut cakes to desserts and even a yummy curry – indulge in these five delicious and easy-to-make recipes that will excite your taste buds.  

Healthy coconut cakes with figs and yoghurt 

Makes 6 // Cooking time 1 hour 

Ingredients 

1 cup coconut sugar or xylitol
¾ cup coconut oil
3 eggs
½ cup milk
½ cup water
1 tsp vanilla essence
1½ cups coconut flour
½ cup almond flour (or any nut flour)
2 tsp baking powder
6 fresh figs, thinly sliced
Double-cream yoghurt, to serve
Honey (optional) 

Method 

1. Preheat oven to 180°C. Grease and line 6 small cake tins, about 6 cm in diameter.
2. Cream together the coconut sugar or xylitol and coconut oil. Then add the eggs, mixing until well incorporated.
3. Add milk, water and vanilla, and mix until incorporated.
4. In a separate bowl, whisk together coconut flour, almond flour and baking powder. Add the dry ingredients to the wet and combine thoroughly.
5. Pour the batter into the cake tins and bake for 30 minutes, or until golden brown. Switch off the oven and allow to cool in the oven for 15 minutes before removing.
6. Arrange the fig slices on top of each of the coconut cakes, add a dollop of yoghurt, and drizzle with some honey if you would like added sweetness.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

Also read: Granola toast with cream cheese, figs and honey

Rainbow squash tortillas with pineapple salsa and yogurt sauce 

Serves 4 // Cooking time 15 minutes 

 

Ingredients 

For the sauce 

¼ cup full-cream yoghurt
3 tbsp sriracha 

For the salsa 

½ pineapple, chopped
3 tbsp chopped coriander
2 shallots, finely chopped
1 lime, zested and juiced 

For the tortillas 

12 mini tortillas, toasted
½ cabbage, shredded
½ cup (±¼) butternut, chopped and roasted
3 baby gem squash, chopped and roasted
3 green pattypans, halved and roasted
3 yellow pattypans, halved and roasted
1 tbsp smoked chilli flakes 

Method 

1. For the sauce, combine the yoghurt and sriracha.
2. For the salsa, mix all the ingredients. Leave to stand for 5 minutes.
3. Assemble the tortillas as follows: A layer of cabbage; roast butternut, gem squash and pattypans; salsa; and a dollop of sauce and a sprinkle of chilli on top.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

 

Rice and red kidney bean burgers with cucumber-garlic yoghurt  

Serves 6 // Cooking time 15 minutes

Ingredients 

For the rice and red kidney bean burgers  

1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper 

For the cucumber-garlic yoghurt 

1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed 

To serve 

6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced 

Method 

For the rice and red kidney bean burgers  

1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray

For the cucumber-garlic yoghurt 

1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.

To serve  

1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage. 

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za 

 

Chicken curry with masala curried yoghurt 

Serves 4–6 // Cooking time 1 hour 

Ingredients 

For the curried yoghurt 

1½ cups yoghurt
1 tbsp chilli powder
1 tbsp turmeric
1 tbsp garam masala
1 green chilli, finely chopped 

For the chicken 

800 g chicken pieces
2 tsp ground coriander
2 tsp chilli powder
2 garlic cloves, minced
1 tbsp chopped ginger
2 tbsp lemon juice  

For the curry 

2 garlic cloves, minced
2 cm ginger, grated
1½ onions, finely chopped
1 tbsp tomato paste
3 tomatoes, finely chopped
1½ cups curried yoghurt
½ tbsp ground cardamom
½ tbsp ground cloves
½ tbsp cinnamon
1 tbsp ground coriander
1 tbsp cumin
3 tsp paprika 

Method 

For the curried yoghurt 

1. Mix all the ingredients together and set aside.

For the chicken 

1. Toss all the ingredients together, cover with cling wrap and marinate for at least 1 hour.

For the curry 

1. Heat oil in a pot over medium. Fry garlic and ginger until golden. Add onions and fry.
2. Stir in the tomato paste and tomatoes and cook for 3 minutes. Next, add the curried yoghurt. Simmer for 5 minutes.
3. Add the spices, chicken and 1½ cups water. Reduce the heat and simmer for 20–25 min.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za 

 

Jewel jelly slices   

Serves 4-6  

 

Ingredients 

3 packets (80 g each) red berry jelly
2 cups (500 g) double-cream strawberry yoghurt
2 store-bought chocolate muffins, crumbled
¼ cup (60 ml) melted butter
Strawberries
Chocolate sauce, for serving    

Method  

1. Prepare one packet of jelly to packet instructions and set completely. Cut the jelly into squares and chill. 
2. Add ¾ cup (180 ml) boiling water to the remaining two packets of jelly powder and whisk until all granules are dissolved. Add another 3⁄4 cup (180 ml) ice-cold water. 
3. Combine the jelly into yoghurt. Pour into a 20×8 cm loaf tin lined with cling wrap. 
4. Chill for 20–30 minutes until partially set, then add half the blocks of plain jelly. (These tend to fall to the bottom of the tin, so doing this in two steps ensures jewels throughout.)
5. Chill for another 30 minutes, add remaining jelly blocks and chill until completely set.
6. Combine the muffin crumbs and butter to create a crumble.
7. Unmould the jelly onto a serving plate. Slice and serve scattered with the crumble, strawberries and chocolate sauce.  

Recipe & photography: Fresh Living Magazine 

Also read: Vanilla panna cottas with granadilla jelly