Monday, October 21, 2013

Breast Cancer Awareness Month w/ SKI Yoghurt

October is Breast Cancer Awareness Month and SKI and The Food Mentalist want to offer you a chance to help show your support and in the process win a selection of stylish Scullery Colori silicon range of kitchen utensils - In Pink of course!

Summer Berry Pannacotta w/ SKI ( Recipe Below)


In store now, 1kg tubs of SKI® D’lite, Divine and Soleil have been given a pretty pink makeover to raise awareness during October’s Breast Cancer Awareness Month – and with 3.5 million SKI® yoghurts expected to be sold this month alone, Australians will be doing their just desserts to get their bowl full!


As part of its three-year commitment to McGrath Foundation, SKI® has pledged to ‘build a nurse from yoghurt’ by donating $350,000 to fund a McGrath Breast Care Nurse in the local community.

McGrath Foundation CEO, Kylea Tink, is proud of the Foundation’s new friendship with SKI®, particularly given the Foundation’s commitment to people experiencing breast cancer in rural and regional Australia.

“It’s a beautiful synergy – farming communities helping to provide SKI® to supermarkets and consumers giving back to the communities that need it most if ever they require the support of a McGrath Breast Care Nurse,” said Kylea.

Here's a little about the yoghurt:

  • Packed with protein and rich in calcium, SKI® D’lite is a low fat yoghurt which helps keep you going and going. Available in many delicious fruit flavours, the yoghurts are 99% fat free.
  • Available in six indulgent flavours, SKI® Divine is made with deliciously thick whole milk. I personally love the Ski Divine Vanilla Creme - it's delicious and creamy. I simply serve a dollop of it on fresh fruit for a healthy dessert or snack. I also used it in my breakfast smoothies - see recipe below.
  • Endorsed by Weight Watchers, the thick and creamy SKI® Soleil range comes with everything you could want from an irresistible snack but without the fat and less than 1% sugar.

SKI® D’lite, Divine and Soleil 1kg yoghurts are available from Woolworths, Coles and IGA, RRP $5.69.


Mixed Summer Berry Pannacotta w/ Yoghurt

Preparation time: 15 minutes 
plus 2 hours to set 
Serves: 4 x 250ml 
   

ingredients 
2 Leaf gelatine sheets (14g) 
150g Summer berries, fresh or frozen 
125g Fresh raspberries 
350ml Ski D’lite Smashed Berry yoghurt 
(99% fat free) 
400ml Reduced fat milk 
30g Caster sugar 
100g Ski Divine Vanilla Creme yoghurt 

method
1. In a bowl add some cold water and the leaf gelatine; the leaf gelatine 
should be covered with the water. 
2. In a saucepan add the sugar and the milk, place on stove and heat up, 
stirring to dissolve the sugar. Bring the milk mixture just to the boil and take 
off the heat. 
3. In a food processor blend the summer berries to a puree. 
4. Remove the gelatine sheets from the cold water, they should be soft and 
pliable, add them to the hot milk mixture and stir through until dissolved. 
5. Add the summer berry puree and the berry yoghurt to the hot milk mixture 
and stir through. 
6. Pour the finished hot milk mixture into serving glasses and place in the 
refrigerator to set (minimum time 2 hours). 

to serve 
Using a table spoon scoop a spoon full of vanilla yoghurt on top of the panna 
cotta. 

Arrange fresh raspberries on top of the vanilla yoghurt and serve. 



Wild Summer Berry Yoghurt Smoothie




ingredients 
1 Medium ripe banana 
150g Summer berries, fresh or frozen 
25g Honey 
250ml Ski Soleil Mixed Berry yoghurt (fat 
free) or Ski Divine Vanilla Creme
400ml Reduced fat milk 
40g Toasted muesli (optional) 



method
1. Peel a ripe banana and place in your blender with all other ingredients. 
Blend for 30 seconds. 
2. Pour into serving glasses and drink, or cover and place in the fridge for 
up to 3 days, making sure to stir before drinking. 


notes 
The addition of muesli is optional but adds a nice crunch and creates an 
ideal breakfast smoothie. 
You can alternate the fruit and the yoghurt according to the season and 
your taste preference. 
Golden or maple syrup can be used instead of honey. 



TO WIN

The Colori silicone range of utensils are highly heat resistant, feature ergonomic handles and are designed to be used on non-stick surfaces. Featuring food grade silicon, the utensils are soft to touch, easy to grip and fingerprint resistant.

One lucky winner will receive a selection of Scullery Colori silicon kitchen utensils including a spoon, grater, whisk brush, spatula, slotted turner and tongs. ( not all pictures shown below).






To enter, simply leave you name and email address in a comment below and tell us which yoghurt from the SKI range is your favourite and why.

Entries close Friday 1 November at midnight EST. Entries are open to all Australian residents.

8 comments:

Bizzy Lizzy's Good Things said...

Erin, what a wonderful post and a great cause! Love your recipe... berry fruits are already so tasty, this season. My favourite is the SKI® D’lite range. Great competition, thanks so much!

emharm said...

Emma
emmaharm@gmail.com
My favourite yoghurt is SKI D'Lite Smashed Berry

Benjamin T. said...

I love the wild strawberry.

bentravia at hotmail.

Sarah*86 said...

I love the Double Ups. They remind me of when I was a kid, I was so excited on the rare occasion that I got one as a special treat. I still enjoy them nowadays too!

Amber Boyce said...

Wild Strawberry is my absolute fav :)
amber(dot)boyce(at)hotmail.com

Ally said...

Mmm! I like the 6-pack ski yoghurts with a variety of flavours. But being in charge of lunch boxes in the morning, I have to admit that the 'raspberry and apple' tubs find their way into my lunch box more often than others!

Jasmine1485 said...

Vanilla creme is my favourite, tasty and indulgent on it's own and also a perfect foil for additions like fruit, oats and nuts.

The Food Mentalist said...

Thanks everyone for your entries. Ally thank you for your entry and congratulations on winningthe prize. I love the idea of those tubs sneaking into your lunch box each day. Please send through your email and delivery address details to thefoodmentalist@gmail.com and I will organise your prize to be sent out. Please note that if we don't hear back from you by Saturday 9th we will have to choose another winner.

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