Serves 1

1 cup Jalna Wildberry Yoghourt On The Go
1/4 cup Jalna Low Fat Strawberry or Fat Free Berryfruits Yoghourt
1 tbsp wheatgerm
1 banana
1 teaspoon honey (optional)

• Blend all ingredients, serve in a tall glass.

Variations:  Add other chopped fresh fruit (eg. mango, strawberries, raspberries,
blueberries, rockmelon), muesli, rolled oats, chopped nuts (eg. almonds, pecans), dates.

Serves 4

3 cups fresh or frozen green peas
1 large onion, chopped
1 3/4 cups Jalna Low Fat Greek Style Natural Yoghourt
4 ocean trout or salmon fillets, about 165g each
1 tablespoon olive oil
2 tablespoons chopped fresh parsley and chives
1 tablespoon chopped fresh mint
Cracked black pepper
Method:

• Microwave or gently boil peas and onions until tender.  Mash and stir through 3/4 cup Jalna Premium Blend Yoghourt.  Keep warm while cooking fish.
• Brush fish lightly with oil and char-grill or pan fry over moderately high heat until nearly cooked through.  Serve on pea mash with a dollop of Jalna Premium Blend Creamy Yoghourt on top, sprinkled with herbs and pepper.

Serves 4

170g buckwheat or wholemeal flour
80g plain flour
3tsp baking powder
1/2 tsp bicarbonate of soda
1/3 tsp salt
330ml Jalna Vitalize Multi Vitamin+ Formulated Supplementary Food
1 egg, lightly beaten
Oil spray
100g Jalna Fat Free Natural or BioDynamic Yoghourt
1 lime zest and juice
Salt and cracked pepper
1 strip nori (seaweed) or chives, finely sliced
4 slices smoked salmon, cut if large

• Sift both flours, baking powder, bicarb and salt. Whisk Jalna Vitalize and egg and stir into flour until well combined.  Cover and stand 10 minutes.
• Drop spoonfuls into lightly greased frying pan and cook until golden colour each side.
• Mix Jalna Yoghourt, lime zest, juice and seasoning. Spread yoghourt mixture over salmon and roll each slice into a rosette. Place salmon on the blini pancake and garnish with finely sliced nori and cracked pepper.

Serves 4

2 large cobs corn (or about 2 cups canned or frozen corn kernels)
3 eggs
1 cup Jalna Vitalize Multi Vitamin Yoghourt or Low Fat Greek Style Natural Yoghourt
2 spring onions, finely sliced
2/3 cup plain flour
Salt & pepper
Oil for frying

Method:

• Hold the corn cobs vertically and cut down the length of the cob to remove the corn kernels.  Whisk the eggs and add ½ cup Jalna Yoghourt.  Stir in the corn, spring onions, flour and seasonings.
• Heat a non-stick pan over a moderate heat and add oil, just to cover the base.  Cook tablespoons of the mixture till golden, then turn and when golden remove onto absorbent paper.

Corn Salsa
1 cob corn, kernels removed and blanched (or 1 cup canned or frozen)
½ large red capsicum, finely diced
1 medium Spanish onion, finely diced
½ cup cucumber, seeds removed and finely diced
Salt & pepper
Olive oil

• Combine corn, capsicum, onion and cucumber.  Season with salt, pepper and a drizzle of olive oil