Provamel launch ‘Botanical’ yoghurt range

I was approached by a PR company on behalf of Provamel to see if I was interested in trying out their new product and telling you all about my findings.

The press release that was sent with the products is telling us about the new botanical yoghurt. I admit I have not tried them but then I have the capabilities to make my own milk , and then I make my own yoghurt .

Yogurt fanatics will be excited by the launch of Provamel’s new ‘botanical’ range; a radical fusion of natural herbal remedies muddled with delicious fruits, which not only taste great, but are the first of their kind thanks to the unique combination of ingredients.

Hitting the shelves just in time to ramp-up summer-wellbeing, there are two new dairy-free yogurts in the ‘botanical’ range, including: Apple Green Tea (500g) and Lime Lemon Balm (500g).

High in antioxidants, green tea is widely known for its ability to boost metabolism, whilst lemon balm has long been recognised as a great reliever of tension.

Low in fat and rich in plant protein, these botanical-based soya yogurts are packed with aromatic herbs with health benefits all of their own, combined with a mouth-watering flavour brought to life by ripe apples and zesty limes.

The new ‘Botanical’ range will be available at Holland and Barrett and all major health food stores, with an RRP of £1.55.

The additions complement the existing range of soya products in the Provamel range, which includes soya milks, soya shakes, chocolate and vanilla desserts, cream and custards.

 So they sent me out everything I needed to make 2 different recipes. 

First up is a delicious Pavola

Serves: 6


Ingredients:

350g Provamel Apple and Green Tea Yogurt
4 egg whites
150g caster sugar
140g light brown muscovado sugar (90g for the pavlova and 50g for caramelising fruit)

the cooked meringue, has cracked a bit

1 tsp white wine vinegar
1 tsp corn flour
4 plums
1 pear, sliced                            
120g blackberries
30g toasted hazelnuts, chopped

60g soya margarine

Method:

Pre-heat over to 120 ºC/250 ºF/Gas Mark ½

the finished product

• Using a large, clean mixing bowl and an electric hand whisk; whisk the egg whites until forming soft peaks. Turn the whisk up to top speed and gradually add in the sugars, a tablespoon at a time, until all incorporated. Gently fold in the corn flour and white wine vinegar.
• Spoon the mixture on to a flat baking tray lined with baking parchment, making a circular shape about 25 cm across.
• Bake in the oven for 1 ½ hrs. Turn the oven off but leave the meringue in for at least 2 hrs or overnight with the door shut - this allows the meringue to dry out properly.
• Cut the plums in half and remove the stones. Place on a baking tray along with the sliced pear, and sprinkle with the remaining 40g muscovado sugar and dot with the soya margarine before placing under a hot grill for 5-10 mins until sticky and soft.
• Top the pavlova base with the Provamel Apple and Green Tea Yogurt and top with the plums, pears, blackberries and toasted hazelnuts. 

I made it in a loose bottom tin as I didnt have any parchment. The result gave a pleasant but very chewy meringue in the middle (will do an egg free one for the grandson when I have room in the fridge). I added extra fruit (cos Im sure in a previous life I was a fruit bat) and omitted the nuts as nuts make my mouth itchy. Altogether a very pleasant pudding that would make a light alternative after a heavy main course ( Christmas Day maybe)


And the other recipe was for

Provamel Apple and Green Tea Yogurt Loaf with Dates and Cranberries

Preparation Time: 2 hrs (including rising time)
Cooking Time: 30 mins
Makes: 1 loaf

mixed ready to rise

Ingredients:

500g wholemeal spelt flour
7g powdered dried yeast
1 tsp salt
30g dried cranberries
100g chopped dried dates
30g flaxseed
150ml Provamel Apple and Green Tea Yogurt
175ml warm water


Method:

Pre-heat oven to 220 ºC/425 ºF/Gas Mark 7

well risen and brown

cooked and sliced

• Add the flour, yeast, cranberries, dates, salt and flaxseeds to a large bowl and stir to combine.
• Mix together the yogurt and warm water and pour into the flour mixture. Bring together to form a dough and then knead on a floured surface for 10 mins.
• Add to a greased 2lb loaf tin and cover with a damp tea towel. Leave in a warm place for up to 1½ hrs or until it has doubled in size.
• Place in a pre-heated oven and bake for 30 mins.

Now I must admit I have never cooked with spelt flour before, it is not gluten free, and I have only dug my bread maker back out the loft to experiment with stuff for Bob. I als would not have thought to put bread in flour, though experiments I have done with yoghurt in cakes and pancakes has given good results.  I made the dough in the machine and cooked it in the oven. I was surprised at how well it rose, well above tin level, and gave a fairly light resulting bread with a good texture and a very pleasant wholemeal flavour.

This is a review post with the food being provided to me,but is an honest reflection of my findings.