Müllerlight recipes

  • Müllerlight® blueberry pancakes

    Ingredients:

    (serves 8 )

    • frylight
    • 1 tsp baking powder
    • 1/2 tsp bicarbonate of soda
    • 1 medium egg
    • 1 müllerlight toffee yogurt
    • 2 extra müllerlight toffee yogurts to serve
    • 3 tbsp powdered sweetener
    • 60ml/2 fl oz skimmed milk
    • 125g/4oz blueberries
    • 125g/4oz plain flour

    Method:

    1. Sieve the flour, baking powder and bicarbonate of soda into a bowl, add the sweetener.
    2. Whisk together the yogurt, milk and egg then pour into the bowl and beat to form a thick batter. Fold in the blueberries.
    3. Heat a large non-stick pan, spray with Frylight then drop 3 tablespoons of the mixture into a pan, leave room between, as they will spread. Cook over a medium heat for 2 minutes or until the surface begins to bubble
    4. Carefully turn the pancakes over to cook for 2 minutes. Keep warm while cooking the rest of the pancakes spraying the pan before each new batch.
    5. Serve with extra Müllerlight Toffee yogurt.

    Müllerlight® blueberry pancakes Print this recipe

  • Müllerlight® red fruit trifle

    Ingredients:

    (serves 4 )

    • 6 sponge fingers
    • 1 tbsp medium sherry
    • 3 müllerlight cherry yogurts
    • 125g punnet raspberries
    • 250g punnet strawberries, thickly sliced
    • juice 1 orange

    Method:

    1. Put the sponge fingers in the bottom of a glass serving dish.
    2. Reserve a few raspberries or strawberries for decoration; toss the remaining fruit in the orange juice and sherry, then tip into the bowl over the sponge fingers.
    3. Spoon over the yogurt then chill for 1 hour at least to allow the juice from the fruit to soak into the sponge.
    4. Before serving decorate with the reserved fruit.
    5. Alternatively arrange in four individual serving glasses.

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  • Müllerlight® cherry meringue

    Ingredients:

    (serves 4 )

    • 250g / 9oz cherry compote
    • 2 müllerlight cherry yogurts
    • 2 egg whites
    • 50g/2oz caster sugar
    • 4 trifle sponges (90g)

    Method:

    1. Heat the oven to 180C/350F/gas 4. Spoon the cherry compote into an ovenproof dish
    2. Crumble over the trifle sponges then spoon over the yogurts
    3. Whisk the egg whites until stiff, add the sugar and whisk again until stiff and glossy
    4. Spoon onto the yogurt, flicking it up to make small peaks
    5. Bake in the oven for 15-20 minutes unto golden. Serve at once.

    Müllerlight® cherry meringue Print this recipe

  • Müllerlight® summer fruit brulées

    Ingredients:

    (serves 4 )

    • Demerera sugar
    • 2x190g pots of vanilla müllerlight
    • 4 tbsps blackcurrant cordial
    • 500g (1lb 2oz) soft fruit e.g: small strawberries, raspberries, blackcurrants, redcurrants and gooseberries

    Method:

    1. Place 500g (1lb 2oz) soft fruit in a saucepan.
    2. Add 4 tablespoons blackcurrant cordial.
    3. Gently bring to the boil, cover and simmer for 3-4 minutes until just soft. Divide among 4 large ramekins or small heatproof dishes.
    4. Preheat the grill to a hot setting. Place the dishes in the grill pan, and spoon over 2 tubs of Vanilla Müllerlight yogurt and sprinkle thickly with Demerera Sugar.
    5. Grill for 1-2 minutes until the sugar has melted and caramelised. Serve immediately

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  • Müllerlight® eton mess

    Ingredients:

    (serves 4 )

    • 250g punnet strawberries
    • 6 ready made meringues or 4 nests, roughly crushed
    • 2 müllerlight strawberry yogurts
    • Mint leaves to decorate

    Method:

    1. Wash dry and hull the strawberries then roughly chop.
    2. Layer the strawberries, meringues and yogurt into four glasses. Take a spoon, place in the middle and give the mixture a turn.
    3. Chill no more than 30 minutes, decorate with mint leaves and serve.

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  • Müllerlight® irish coffee cup

    Ingredients:

    (serves 4 )

    • 3 tbsp good quality ground coffee
    • 4 amaretti biscuits, to serve
    • A few coffee beans to decorate
    • 3 müllerlight toffee yogurts
    • 2 tbsp whisky
    • 1 sachet powdered gelatine
    • Powdered sweetener

    Method:

    1. Put the ground coffee into jug, pour on 600ml/1 pint boiling water, allow to stand for 3 minutes. Pour the coffee through a paper filter to give a clear liquid. Sweeten to taste.
    2. Sprinkle the gelatine onto 4 tbsp cold water. When spongy, dissolve by standing the bowl or cup in a small pan with simmering water. When fully dissolved and clear, stir into the warm coffee with the whisky.
    3. Cool the coffee then pour between four tall glasses. Refrigerate until set.
    4. Spoon over the toffee yogurt before serving and decorate with a few coffee beans. Serve each with an amaretti biscuit.

    Müllerlight® irish coffee cup Print this recipe

  • Müllerlight® marbled raspberry & cranberry dessert

    Ingredients:

    (serves 4 )

    • reduced fat aerosol cream
    • 1 sugar free raspberry jelly
    • 2 tsp grated plain chocolate
    • 3 müllerlight raspberry and cranberry yogurts
    • 125g punnet fresh raspberries

    Method:

    1. Dissolve the jelly crystals in 300ml/half pint boiling water, then add a further 150ml/quarter pint cold water.
    2. Press the raspberries through a sieve trying to extract as much puree as possible, whisk this puree into the jelly. Refrigerate until beginning to set, whisking a few times to keep the jelly at an even consistency.
    3. Spoon the jelly into four glasses then add the yogurt, swirl together then return to the fridge to set.
    4. Decorate with a swirl of cream and a sprinkling of chocolate just before serving.

    Müllerlight® marbled raspberry & cranberry dessert Print this recipe

  • Müllerlight® banana smoothie

    Ingredients:

    (serves 4 )

    • 3x190g pots of vanilla müllerlight
    • 3 ripe bananas, roughly chopped
    • 600ml (1 pint) semi-skimmed milk
    • Fresh mint leaves to garnish

    Method:

    1. Place the Müllerlight Vanilla yogurt and bananas in a food processor and blend until smooth
    2. Slowly blend in the milk
    3. Place a couple of ice cubes in the bottom of four glasses, pour in the banana smoothie and garnish with fresh mint leaves

    Müllerlight® banana smoothie Print this recipe

  • Müllerlight® strawberry grenadine sundae

    Ingredients:

    (serves 4 )

    • 350g/12oz strawberries
    • 2 tbsp grenadine
    • 4 müllerlight vanilla yogurts

    Method:

    1. Halve or quarter the strawberries depending on their size, put into a bowl, pour over the Grenadine and allow to marinate for 1 hour.
    2. Put spoonfuls of strawberries into tall glasses with the juices alternating with the yogurt, allowing the juices to swirl into the yogurt.

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  • Müllerlight® individual mandarin cheesecakes

    Ingredients:

    (serves 4 )

    • 100g golden crunch biscuits, finely crushed
    • 1 egg white, beaten
    • 250g quark cheese
    • 2 x 175g pots müllerlight mandarin yogurt
    • 298g tin mandarin segments in natural juice
    • 1 sachet gelatine

    Method:

    1. Mix the crushed biscuits with the beaten egg white and press into the base of four 9cm loose-bottomed tart tins. Place in a pre-heated oven 190*C, 375F, gas mark 5 for 5-6 minutes. Remove and leave to cool.
    2. Place the Quark in a mixing bowl and beat in the Müller Mandarin yogurt.
    3. Drain the mandarin segments, reserving five tablespoons of the juice. Pour this juice into a small saucepan and heat until just below boiling point. Sprinkle over the gelatine and stir until dissolved, making sure the liquid does not boil. Cool for one minute then pour into the cheesecake mixture, stirring well.
    4. Spoon over the biscuit bases and level off the top. Cover and leave to set in the fridge for two hours or until firm to the touch. Remove the cheesecakes from the tins and decorate with the mandarin segments.

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  • Müllerlight® vanilla and strawberry fool

    Ingredients:

    (serves 4 )

    • 375g strawberries, hulled
    • 3 müllerlight vanilla yogurts
    • 2 amaretti biscuits

    Method:

    1. Place 280g strawberries in a food processor and whiz until smooth. Roughly chop the remaining strawberries and mix into the purée.
    2. Spoon alternate layers of the Müllerlight Vanilla yogurt and strawberry purée into four dessert glasses and swirl together with a spoon. Crumble the amaretti biscuits and sprinkle lightly over the top of the fool.

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  • Müllerlight® strawberry and ginger crunch

    Ingredients:

    (serves 4 )

    • 450g (1lb) strawberries
    • 8 low-fat ginger biscuits
    • 4 meringue nests
    • 2x175g pots of vanilla müllerlight

    Method:

    1. Wash and hull the strawberries
    2. Blend half the strawberries to a purée in a food processor
    3. Slice the rest of the strawberries, reserving 2
    4. Lightly crush the biscuits and meringue nests
    5. Layer the strawberry purée, slices, biscuits and meringue in 4 serving glasses, along with 2 tubs of Vanilla Müllerlight
    6. Decorate each glass with half a strawberry and serve immediately

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  • Müllerlight® strawberry smoothie

    Ingredients:

    (serves 1 )

    • 100g (4oz) fresh strawberries
    • 1 scoop of strawberry sorbet
    • 1x175g pot of Strawberry müllerlight
    • Fresh mint leaves to garnish

    Method:

    1. Wash the strawberries and put one aside for decoration.
    2. Blend the rest of the strawberries, the sorbet and the Müllerlight together in a food processor.
    3. Pour the blended mixture into a tall glass and decorate the drink with thinly sliced strawberry and mint leaves.

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