Ingredients

• 30g butter
• 1 large onion, peeled and chopped
• 1 small potato, peeled and finely chopped
• 1 clove garlic, peeled and chopped
• 1 litre chicken or vegetable stock
• 500g frozen peas
• 1 tbsp chopped parsley
• ½ tbsp chopped mint
• 100ml double cream
• Sea salt and black pepper
• A little grated nutmeg
• For the Pancetta Cream:
• 15g butter
• 1 clove garlic, peeled and finely chopped
• 2 shallots, finely chopped
• 110g pancetta, finely diced
• 50ml white wine
• 200ml whipping cream
• Sea salt and black pepper

Method

1. To make the soup; heat the butter or oil in a heavy based saucepan over a medium heat, add the onion, potato and garlic and sweat for 3-4 minutes until the vegetables are soft. Add the stock and simmer for 8 minutes until the potato is soft. Add the peas, parsley and mint and cook for a further 5 minutes until the peas are just cooked, add the cream and blend the soup until smooth, season with sea salt, black pepper and a little nutmeg.
2. To make the pancetta cream; melt the butter over a medium heat and sweat the garlic and shallots for 3-4 minutes until soft, add the pancetta and cook for a further 2 minutes. Add the wine and cook, stirring until most of the liquid has reduced, stir in the cream and bring to the boil. Reduce the heat and simmer gently, stirring often for about 3 minutes, or until slightly thickened, season to taste.
3. Serve the soup in a warm bowl topped with the pancetta cream, crispy pancetta and soda bread.

Ingredients

• 3 large eggs, separated
• 175g caster sugar
• For the topping:
• 275ml whipping cream
• 200g Rachel’s low fat raspberry yogurt
• Fresh raspberries
• Icing sugar, to dust

Method

1. Pre-heat oven to 140°c/300°F/Gas Mark 2. Line a baking tray with greaseproof or parchment paper.
2. Take a clean bowl and whisk the egg whites until stiff peaks, you should be able to lift the bowl upside down without the whites sliding.
3. Gradually add the sugar, continuing to whisk.
4. Spoon the meringue in blobs onto the prepared baking tray.
5. Place the tray into the oven and bake for approximately 40 minutes to 1 hour. If you can, leave the meringues in the oven overnight to completely dry out.
6. Whip the cream with the yogurt and place on top of the meringues, decorate with fresh raspberries and add a light dusting of icing sugar. Serve immediately.

Ingredients

• 100g plain chocolate
• 150g unsalted butter, softened
• 175g golden caster sugar
• 50g cocoa
• 3 eggs, beaten
• 125g self raising flour, sifted
• 1 ½tsp baking powder, sifted
• 50g Dorset Cereals Chocolate Granola
• 2 tbsp Rachel’s Greek Style Coconut Yogurt
• For the frosting:
• 4 tbsp golden syrup
• 150ml double cream
• 200g milk chocolate
• 100g Rachel’s Greek Style Coconut Yogurt

Method

1. Pre-heat the oven to 180°C, gas mark 4 and line a muffin tray with paper cases.
2. Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted, alternatively place over a pan of simmering water.
3. 3. Beat in a mixing bowl the butter, sugar, cocoa powder and eggs until soft. Add the flour and baking powder. Lastly gently stir in the melted chocolate, cereal and yogurt, until well combined.
4. Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool.
5. In a small bowl heat the icing ingredients except the yogurt in a microwave until the chocolate is melted, again this can be done over a pan of simmering water. Leave to cool slightly and then stir in the yogurt, leave to cool completely. The frosting must be soft but not runny. Begin by spooning the frosting into the centre and carefully using the back of a knife spread over the cakes.

Ingredients

• 60g digestive biscuits
• 50g Dorset Cereals fantastically fruity roasted & toasted muesli
• 50g butter, melted
• 600g soft cream cheese
• 175g caster sugar
• 2 tbsp plain flour or cornflour
• 140g Rachel’s low fat natural bio live yogurt
• drop vanilla extract
• 2 free range eggs plus 1 yolk
• 200g raspberries
• 10g Dorset Cereal’s fantastically fruity roasted & toasted muesli (to decorate)

Method

1. Pre-heat the oven to 180°c/gas mark 4
2. Crush the biscuits in a food processor or in a plastic bag which is tied and bash with a rolling pin.
3. Mix the biscuits with the muesli and butter and press into a 20cm spring-form tin. Place in the oven for 5 minutes, then cool.
4. Beat together the cream cheese, caster sugar and flour until smooth, add a drop of vanilla extract. Add the egg(s) and egg yolk plus the yogurt and mix until light.
5. Stir in the raspberries and pour into the tin. Sprinkle over the muesli.
6. Bake for 40 minutes until set. The cheesecake should have a slight wobble. Leave to completely cool in the tin.
7. Before serving dust with icing sugar.

Ingredients

• 500g plums, stoned & quartered
• 300g Bramley apples, peeled, cored & sliced
• 160g caster sugar
• 2 tbsp water
• 300g self raising flour, sifted
• 85g unsalted butter, cubed
• 1 tsp baking powder
• 3 tbsp milk
• 150g Rachel’s Low Fat Natural Bio Live Yogurt

Method

1. In a saucepan take the plums, apple slices, 100g of the caster sugar and add the water, cook until the plums and apples soften. Leave the fruit to cool before adding the cobbler pieces this will stop some of the fruit bubbling out over the dish.
2. To make the cobbler, add the sifted flour, butter, baking powder and the remainder of the sugar (60g) and using a food processor or mixer whiz together for a few seconds on pulse speed until fine crumbs form.
3. Add the milk and yogurt and whiz again until a soft dough forms . You can either spoon the mixture in scattered clumps over the fruit or add a little more flour and roll out the dough using a cutter. Leave some gaps for the cobble effect.
4. Bake the cobbler for 30-35 minutes until the topping is golden and the fruit is visibly bubbling beneath.

Ingredients

• 110g icing sugar
• 60g ground almonds
• 60g egg whites (usually 2 large eggs)
• 40g caster sugar
• Few drops of lilac food colouring
• 100g Rachel’s fat free blackcurrant yogurt
• 100g mascarpone
• Blackcurrant jam

Method

1. Pre-heat the oven to 170°C/325°F/Gas Mark 3. Prepare 2 baking sheets and line with baking parchment.
2. Sift the icing sugar and ground almonds together then place them in a food processor on full power until a fine powder has formed.
3. Whisk the egg whites, sugar and food colouring until you have a firm and shiny meringue.
4. Using a large metal spoon gently fold in thirds the icing sugar and almond mixture. Do not over mix - when the spoon is pulled through the mixture it should flow back together.
5. Using a piping bag fitted with a 1cm (½ inch) round nozzle, carefully pipe circles onto the baking tray ensuring adequate spaces between each macaroon. If a peak forms use a wet finger to smooth down.
6. Tape the tray down to release any air bubbles and leave to dry for 15 minutes. Bake for approximately 10 minutes until the macaroons have frilly feet and easily peel away from the baking sheet. Allow to cool completely on a wire rack.
7. Meanwhile prepare the filling - mix together the yogurt and mascarpone and whisk until smooth and well combined.
8. Sandwich the macaroons with a small blob of blackcurrant jam and a teaspoon of yogurt and mascarpone mixture. Gently press together. Repeat until you have 8 pairs of macaroons.

Ingredients

• 5 large eggs
• 150g caster sugar
• A few drops of vanilla extract
• 150g plain flour, sifted
• 100ml vegetable oil
• 200ml whipping cream
• 100g Rachel’s fat free strawberry and rhubarb yogurt
• 4 tbsp strawberry conserve
• 150g fresh strawberries, sliced
• Icing sugar to decorate

Method

1. Pre-heat the oven to 180°C/350°F/Gas 4 and grease and line two 20cm/8inch round sandwich tins.
2. Whisk the eggs, sugar and vanilla using an electric whisk. The mixture should double in volume and leave a trail.
3. Using a large metal spoon add half the flour and gently fold in. Follow this with half the oil then add the remaining flour and oil.
4. Pour the batter into each tin evenly. Bake for approximately 35 minutes or until golden and springy to touch.
5. Allow the sponges to cool slightly in the tins and then transfer to a wire rack to cool completely.
6. Meanwhile, whip the cream until soft peaks form and gently fold in the yogurt – try and achieve a ripple effect. Sandwich the cakes by spreading over the strawberry conserve then add the sliced strawberries and spread over the cream and yogurt mixture.
7. Dust with icing sugar, serve or chill until required.

Ingredients

• 300g caster sugar
• 3 medium eggs, beaten
• 300ml sunflower oil
• 200g banana, mashed
• 227g peach slices, tinned & roughly chopped
• 1tsp ground cinnamon
• 300g plain flour
• 1tsp bicarbonate of soda
• 100g walnuts, chopped
• 3tbsp Rachel’s fat free peach and passion fruit yogurt
• For the icing:
• 200g cream cheese
• 250g icing sugar
• 100g Rachel’s fat free peach and passion fruit yogurt
• For the syrup:
• 2 passion fruits
• 150g caster sugar

Method

1. Pre-heat the oven to 170°C/325°F/Gas Mark 5.
2. Line and grease 3 20cm cake tins.
3. Place the sugar, eggs, oil, banana and peaches in a bowl and whisk with an electric mixer.
4. Add the cinnamon, flour, bicarbonate of soda slowly and mix until all the ingredients are incorporated.
5. Add the walnuts followed by the yogurt.
6. Pour the mixture evenly into the prepared tins and bake in the pre-heated oven for 20-25 minutes, until springy to touch. Or use a skewer, if it comes out clean then the cakes are done.
7. Turn the cakes out onto a wire rack to cool.
8. Prepare the icing. Soften the cream cheese by placing it in a bowl and beat until smooth, ideally with an electric mixer then add the icing sugar and beat again. When the mixture is completely smooth, add the yogurt.
9. When the cakes are cold spread half of the icing onto two of the cakes to make the bottom layers and finally sandwich the third cake on top.
10. Chill the cakes and continue to make the syrup. Cut each passion fruit in half and scoop out the flesh and seeds. Make sure you catch all the juice. In a small saucepan heat the passion fruit pulp with the sugar and allow the mixture to come to a rolling boil. Allow to cool slightly, the syrup should thicken as it cools. Take the cake from the refrigerator and pour over the syrup allowing it to drizzle down the sides of the cake.

Ingredients

• 75g plain flour
• 65g unsalted butter
• 50g caster sugar
• 360g plain flour
• 370g caster sugar
• 1tsp salt
• 1 ½tsp baking powder
• ½tsp bicarbonate of soda
• 380g Rachel’s Low Fat Rhubarb Bio Live Yogurt
• Eggs
• Vanilla extract
• 70g unsalted butter, melted
• 250g raspberries

Method

1. Pre-heat the oven to 170°C/325°F/Gas 3 and line a 12 hole muffin tray with paper cases.
2. Begin by making the crumble, add all ingredient to a bowl or food mixer and rub in the fat until the mixture resembles breadcrumbs, place to one side.
3. To make the muffins place the flour, sugar, salt, baking powder and bicarbonate of soda into a bowl (ideally use a food mixer), mix ingredients together.
4. Add the yogurt, eggs and vanilla extract to the flour mixture and beat until smooth.
5. Add the melted butter and whisk well to incorporate and ensure the batter is smooth and even.
6. Finally fold in the raspberries gently to disperse.
7. Spoon the mixture into the cases filling them almost to the top, generously sprinkle the muffins with the crumble mixture.
8. Bake for 20-25 minutes until the muffins are golden brown and bounce back when pressed. Leave to cool in the tin slightly before removing onto a cooling rack.

Ingredients

• 100g plain flour
• 1 tsp baking powder
• 25g golden caster sugar
• 150g Rachel’s low fat natural bio live yogurt
• 1 free range egg
• 25g Dorset Cereals berries & cherries muesli
• 50g blueberries or raspberries
• Vegetable or sunflower oil, for frying
• Golden syrup or maple syrup, to serve

Method

1. Sieve the flour and baking powder into a bowl and mix in the sugar.
2. In a jug weigh out the yogurt and mix in the egg, whisk until well combined.
3. Stir in the muesli and blueberries or raspberries.
4. Heat a lightly oiled heavy based frying pan. Add a couple of tablespoons of mixture to the pan. When the mixture starts to bubble, then flip over and cook on the other side until golden.
5. Keep the pancakes warm and serve with a drizzle of golden or maple syrup.