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
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 corn flour
1 pear, sliced
30g toasted hazelnuts, chopped
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.
And the other recipe was for
Provamel Apple and Green Tea Yogurt Loaf with Dates and CranberriesPreparation Time: 2 hrs (including rising time)
Cooking Time: 30 mins
Makes: 1 loaf
|mixed ready to rise|
500g wholemeal spelt flour
7g powdered dried yeast
1 tsp salt
30g dried cranberries
100g chopped dried dates
150ml Provamel Apple and Green Tea Yogurt
175ml warm water
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.
This is a review post with the food being provided to me,but is an honest reflection of my findings.