This Creamy Green Vegetable Soup is a simple, nourishing healthy green soup recipe packed with broccoli, kale, spinach and edamame beans. Inspired by a classic green goddess soup, this creamy vegetable green soup is perfect for autumn and winter, making it an easy immune boosting soup that’s full of flavour and goodness.

This Creamy Green Vegetable Soup is one of my favourite recipes for the colder months. It’s a simple healthy green soup recipe that’s packed with vegetables, incredibly easy to make, and blended until silky smooth and creamy. Loaded with broccoli, kale, spinach, cabbage and edamame beans, this nourishing green goddess soup is full of flavour while still feeling light and wholesome.

As soon as autumn arrives, this becomes a regular on our family meal plan. We often enjoy a big bowl as a main meal, served with slices of my homemade focaccia bread for dipping or topped with crunchy homemade croutons for extra texture. It’s the kind of cosy immune boosting soup that warms you from the inside out, making it perfect for autumn soup recipes, fall soup recipes, and chilly winter evenings when you want something comforting, delicious and packed with goodness.

If your family loves this Creamy green vegetable soupas much as mine does, you're in good company – we've got plenty more flavour‑packed dinners that hit that same comfort‑food sweet spot. From easy weeknight winners to cosy one‑pot meals, here are a few more recipes that always go down well at our table:

• Chicken pesto pasta
• Lebanese Turkey kofta mezze plate
• Irish, bacon, cabbage and potato soup
• Creamy Tuscan chicken orzo
• Roasted butternut squash gnocchi
• Homemade pasta
• Asparagus, parmesan and lemon tart
• Tomato, pesto and burrata tart
• Asian pork poststickers
• Jerk Salmon with rice and peas
• Chicken and mushroom orzo
• Butternut squash risotto

.

Ingredients and substitutions for Creamy green vegetable soup:

See recipe card for full ingredient list with quantities.

• Spinach – Adds colour and a mild flavour. Swap for spring greens, Swiss chard, or extra kale.
• Potato – Creates a naturally creamy texture and helps thicken the soup. You can substitute with sweet potato for a slightly sweeter flavour or use an extra handful of cauliflower.
• Edamame Beans – Add protein and a subtle nutty flavour. Frozen peas, broad beans, or cannellini beans work well instead.
• Leeks – Provide a gentle onion flavour that’s perfect in soup. Swap for extra onions or shallots if needed.
• Broccoli – One of the key ingredients in this green goddess soup, adding both flavour and colour. You can replace it with tenderstem broccoli or cauliflower.
• Onion – Forms the flavour base of the soup. White, brown, or red onions will all work.
• Garlic – Adds depth and savoury flavour. Garlic purée or roasted garlic are excellent alternatives.
• Savoy Cabbage – Contributes sweetness and texture. Spring greens, sweetheart cabbage, or white cabbage can be used instead.
• Kale – Adds nutrients and a rich green colour. Curly kale, cavolo nero, or even extra spinach are great substitutions.
• Top Tip: This is the perfect “use-it-up” soup. If you have leftover greens lurking in the fridge, throw them in. Courgettes, peas, watercress, spring greens, and even herbs like parsley can all be added to create your own version of this immune boosting soup.

What equipment will you need to make Creamy green vegetable soup?

• Heavy bottom pan: When it comes to soup making, it’s hard to beat a Le Creuset Cast Iron Casserole Dish. The heavy cast iron construction distributes heat evenly, helping the leeks, onion and garlic soften gently without catching, while the excellent heat retention keeps the soup at a steady simmer. Its generous capacity makes it perfect for larger batches of this Creamy Green Vegetable Soup, and the iconic enamel finish means it’s not only practical but also beautiful enough to take straight from the hob to the table
• Blender: A Kenwood Blender is ideal for transforming this hearty vegetable soup into a silky smooth green goddess soup. Its powerful motor easily handles fibrous greens such as kale, broccoli and spinach, creating a velvety texture without any lumps. The large jug is perfect for blending soup in batches, while the durable blades deliver consistently smooth results every time, helping you achieve that vibrant, creamy finish that makes this healthy green soup recipe so comforting and satisfying.

How do I make Creamy green vegetable soup?

This healthy green soup recipe is as simple as sauté, simmer and blend. Follow the steps below to create a smooth, creamy green goddess soup packed with nourishing vegetables and flavour.

Step 1: .Heat a little oil in a large saucepan over a medium heat. Add the roughly chopped leeks, onion, garlic and potato, then sauté for 5 to 6 minutes until softened.

Step 2: Add the chopped cabbage and cook for a further 1 to 2 minutes,

stirring occasionally.

Step 3: Pour in 1300ml of water and bring to the boil.

Reduce the heat and simmer for 10 minutes.

Step 4: Add the roughly chopped broccoli, kale and edamame beans. Simmer for another 6 minutes until the vegetables are tender but still vibrant green.

Step 5: Stir in the spinach and cook for 1 minute until wilted.

Step 6: Carefully blend the soup in batches until completely smooth, then return it to the pan. Stir through the cream and season generously with salt and black pepper to taste.

Serving suggestions for Creamy green vegetable soup:

• Serve with a thick slice of my Homemade Focaccia Bread for the perfect soup-and-bread combination.
• Sprinkle over a handful of my Homemade Croutons for a delicious crunchy topping.
• Finish with a swirl of cream and a crack of black pepper for extra richness.
• Add a sprinkle of fresh herbs such as parsley, chives or dill before serving.
• Pair with a simple side salad for a light but satisfying lunch.
• Enjoy as a warming starter or a cosy main meal during the autumn and winter months.

Variations of Creamy green vegetable soup:

How to store and freeze Creamy green vegetable soup?

• To Store: Allow the soup to cool completely, then transfer it to an airtight container and store in the fridge for up to 3 days.
• To Reheat: Warm gently in a saucepan over a medium-low heat, stirring occasionally until piping hot. You may need to add a splash of water if the soup has thickened in the fridge.
• To Freeze: Let the soup cool completely before portioning into freezer-safe containers or bags. Freeze for up to 3 months.
• To Defrost: Thaw overnight in the refrigerator before reheating.
• Top Tip: For the best texture, freeze the soup before adding the cream. Simply stir the cream in after reheating if making ahead.

• Add the greens in stages. Broccoli, kale and spinach cook at different rates, so adding them gradually helps keep that vibrant green colour and fresh flavour.
• Don’t be shy with the seasoning. Green vegetables can handle plenty of salt and black pepper, so taste and adjust before serving.
• Use a floury potato. Maris Piper or King Edward potatoes help create a naturally creamy texture without needing lots of cream.
• Blend until completely smooth. Give the soup an extra minute in the blender for that silky, restaurant-style finish.
• Save a few greens for garnish. A sprinkle of finely chopped kale, herbs or a swirl of cream makes the soup look extra special.
• Serve with good bread. This soup is made for dunking, so grab a slice of my homemade focaccia or scatter over crunchy homemade croutons.
• Make a double batch. This healthy green soup freezes brilliantly, so I always make extra for quick lunches and easy weeknight dinners.
• Use up what you’ve got. This is a forgiving vegetable green soup recipe, so leftover spinach, peas, courgettes or spring greens can easily be added.

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

Print

Creamy Green vegetable soup

This Creamy Green Vegetable Soup is a nourishing healthy green soup recipe packed with vibrant vegetables and blended until smooth and creamy. Inspired by a green goddess soup, this comforting vegetable green soup doubles as an immune boosting soup and green detox soup recipe, making it perfect for cosy autumn soup recipes, fall soup recipes, and anyone looking for a simple, flavourful healthy vegetable soup recipe or low calorie soup recipe.

Course lunch, Soup, starter

Cuisine American, British

Keyword creamy, detox, Healthy, low calorie

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Author Steve

Equipment

• heavy bottom pan
• Blender

Ingredients

• 1 Potato
• 1 onion
• 1 garlic bulb
• 3 Leeks
• 1 Head broccoli
• ½ Savoy cabbage
• Handful edamame beans
• Handful Spinach
• Handful Kale

Instructions

• Heat a little oil in a large saucepan over a medium heat. Add the roughly chopped leeks, onion, garlic and potato, then sauté for 5 to 6 minutes until softened.
• Add the chopped cabbage and cook for a further 1 to 2 minutes, stirring occasionally.
• Pour in 1300ml of water and bring to the boil. Reduce the heat and simmer for 10 minutes.
• Add the roughly chopped broccoli, kale and edamame beans. Simmer for another 6 minutes until the vegetables are tender but still vibrant green.
• Stir in the spinach and cook for 1 minute until wilted.
• Carefully blend the soup in batches until completely smooth, then return it to the pan. Stir through the cream and season generously with salt and black pepper to taste.

Notes

 

 

• For the brightest colour, avoid overcooking the broccoli, kale and spinach.

 

 

• Blend in batches and take care when blending hot soup.

 

 

• Prefer a thicker soup? Reduce the water slightly or add an extra potato.

 

 

• For a lighter version, replace the cream with crème fraîche, Greek yoghurt, or leave it out altogether.

 

 

• This healthy green soup recipe freezes well for up to 3 months, making it perfect for meal prep.

 

 

• Serve with crusty bread, croutons, or a swirl of extra cream for a cosy autumn soup or fall soup meal.

 

 

• Any leftover greens can be added to this versatile vegetable green soup, making it an easy healthy vegetable soup recipe for reducing food waste.

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Creamy green vegetable soup appeared first on dads family kitchen.

When the evenings turn cooler, this creamy Butternut Squash, Sage and Onion Risotto is exactly the kind of comforting meal you'll crave. This easy butternut squash risotto recipe combines sweet squash, fragrant sage and creamy rice for a cosy vegetarian risotto recipe that's perfect for autumn dinner ideas and fall dinner meals. Best of all, this delicious butternut squash and sage risotto is made without wine, making it a child friendly and satisfying meatless risotto for any night of the week.

This butternut squash risotto recipe is one of my absolute favourite dishes to make throughout autumn and winter. It's comforting, easy, surprisingly quick to prepare, and packed with flavour from sweet roasted butternut squash, mellow roasted garlic and fresh sage. While I'm not a vegetarian, this butternut squash and sage risotto proves that a great meatless risotto doesn't need any meat at all. The squash is the star of the show, bringing natural sweetness and richness to every bite, while crispy sage leaves scattered over the top make this cosy vegetarian risotto recipe feel extra special.

If your family loves this Creamy Butternut Squash, Sage and Onion Risotto as much as mine does, you're in good company – we've got plenty more flavour‑packed dinners that hit that same comfort‑food sweet spot. From easy weeknight winners to cosy one‑pot meals, here are a few more recipes that always go down well at our table:

• Chicken pesto pasta
• Lebanese Turkey kofta mezze plate
• Irish, bacon, cabbage and potato soup
• Creamy Tuscan chicken orzo
• Roasted butternut squash gnocchi
• Homemade pasta
• Asparagus, parmesan and lemon tart
• Tomato, pesto and burrata tart
• Asian pork poststickers
• Jerk Salmon with rice and peas
• Chicken and mushroom orzo

.

Ingredients and substitutions for Creamy Butternut Squash, Sage and Onion Risotto

See recipe card for full ingredient list with quantities.

• Butternut Squash – The star of this butternut squash risotto recipe, roasted squash adds natural sweetness and a creamy texture. If you can’t find butternut squash, pumpkin, crown prince squash or sweet potato are excellent alternatives.
• Stock – Vegetable stock keeps this a vegetarian risotto recipe, while chicken stock adds extra richness if you’re not cooking for vegetarians. Whichever you choose, use a good-quality stock for the best flavour.
• Onions – Slowly caramelised onions create a sweet, savoury base for the risotto. Brown onions work best, but red onions or shallots can be used if that’s what you have on hand.
• Garlic – Roasted garlic gives this butternut squash and sage risotto a mellow, sweet flavour. In a pinch, you can sauté 2 to 3 minced garlic cloves with the onions, although roasted garlic provides a deeper flavour.
• Sage – Fresh sage is essential for that classic autumn flavour and the crispy sage garnish really makes this dish special. If you don’t have fresh sage, a small amount of dried sage can be added to the risotto, but you’ll miss out on the crispy topping.
• Risotto Rice -Arborio rice is the most commonly available option and works perfectly. Carnaroli rice is another excellent choice if you can find it, producing an even creamier squash risotto.
• Parmesan – Parmesan adds richness and a savoury umami flavour. For a vegetarian version, swap it for a vegetarian Italian-style hard cheese.
• Crème Fraîche – Crème fraîche adds extra creaminess and a slight tang. Mascarpone, cream cheese or a splash of double cream can be used instead, although each will give a slightly different finish.

What equipment will you need to make butternut squash, sage and onion risotto?

• Cast iron skillet: I recently picked up this cast iron skillet from Amazon and have been really impressed with it. Like most cast iron cookware, it needed a little seasoning before its first use, but once that was done, it’s been fantastic to cook with. It retains heat beautifully and, best of all, nothing sticks to it. It’s quickly become one of my most-used pans for one-pan meals like this roast butternut squash risotto.

How do I make roast squash and sage risotto?

This butternut squash and sage risotto is easier to make than you might think. Follow these simple steps for a creamy, comforting butternut squash risotto recipe that’s perfect for an easy family dinner.

Preheat your oven to 200°C (180°C fan).

Step 1: .Peel the squash and cut it into bite-sized cubes. Toss with a drizzle of oil, season with salt and pepper, then spread out on a baking tray. Roast for 40 minutes, or until tender and lightly caramelised.

Step 2: Slice the top from the garlic bulb to expose the cloves.

Drizzle with a little oil, wrap in foil and roast for 30 minutes until soft and fragrant.

Step 3: When the squash has been roasting for 20 minutes, start the risotto. Sautee diced onion and garlic for around 10 minutes, until soft, sweet and caramelised.

Step 4: Stir the risotto rice into the onions.

Cook for 5 minutes, allowing the grains to become lightly toasted.

Step 5: Add a ladleful of hot stock and stir until absorbed. Continue adding the stock a little at a time, stirring regularly and allowing each addition to absorb before adding more. Keep going until the rice is tender with a slight bite in the centre.

This should take around 20 to 25 minutes

Step 6: While the risotto cooks, prepare the crispy sage garnish. Heat a splash of oil and a knob of butter in a small frying pan until just beginning to smoke. Fry the sage leaves a few at a time for about 5 seconds per side. They should sizzle immediately and become crisp. Transfer to kitchen paper and sprinkle lightly with salt.

Step 7: Once the squash and garlic are cooked, add half of the roasted squash to a bowl. Squeeze the softened garlic cloves from their skins and mash together with a fork until mostly smooth.

Step 8: Stir the squash and garlic mixture into the risotto along with the crème fraîche, Parmesan and chopped sage. Mix well until creamy and luxurious. Season to taste with salt and freshly ground black pepper.

Step 9: Spoon the creamy butternut sage risotto into bowls and top with the remaining roasted squash and crispy sage leaves before serving.

Serving suggestions for Creamy Butternut Squash, Sage and Onion Risotto:

• Serve with a crisp green salad dressed with a light vinaigrette to balance the richness of the risotto.
• Add warm crusty bread or garlic bread for mopping up every last bit of the creamy sauce.
• Pair with seasonal greens such as steamed tenderstem broccoli, kale or green beans for extra colour and freshness.
• Finish with extra Parmesan and a crack of black pepper just before serving for maximum flavour.
• Scatter over toasted walnuts or pine nuts for added crunch and a nutty contrast to the sweet roasted squash.
• Don’t skip the crispy sage leaves. They add texture, flavour and make this butternut squash risotto recipe feel restaurant-worthy.

Variations of Creamy Butternut Squash, Sage and Onion Risotto

How to store and freeze Creamy Butternut Squash, Sage and Onion Risotto?

• Fridge: Allow the risotto to cool completely, then transfer to an airtight container and refrigerate for up to 2 days.
• Reheating: Reheat gently on the hob or in the microwave with a splash of water or stock, stirring well to restore its creamy texture.
• Crispy sage: For the best texture, store any leftover crispy sage separately and add it after reheating.
• Freezing: You can freeze this butternut squash and sage risotto for up to 1 month. Defrost overnight in the fridge before reheating. The texture may be slightly softer, but it will still be delicious.
• Leftover tip: Turn leftover butternut squash risotto into crispy risotto cakes by shaping into patties and frying until golden on both sides

• Keep stirring, but don’t obsess over it - A gentle stir every minute or so is enough to help release the starches and create that beautifully creamy butternut squash risotto texture.
• Always keep your stock hot - Adding cold stock slows the cooking process and can affect the final texture of your risotto.
• Roast the squash until it’s caramelised - Those golden edges add loads of flavour and make this butternut squash and sage risotto extra delicious.
• Don’t rush the garlic - Properly roasted garlic becomes sweet, soft and almost buttery. It’s one of the secrets behind the rich flavour in this recipe.
• Save the best sage leaves for frying - The crispy sage garnish takes just a few seconds to make but adds a restaurant-quality finish.
• Add the Parmesan at the end - Stirring it in off the heat helps create a silky, creamy texture without becoming claggy.
• Season gradually - Stocks and Parmesan vary in saltiness, so always taste before adding extra salt.
• Trust your eyes, not the clock - The perfect risotto should slowly spread when spooned onto a plate. If it looks too thick, add a splash more stock before serving.
• Make it your own - I always say recipes are guides, not rules. If you love extra sage, garlic or Parmesan, don’t be afraid to add a little more!

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

Print

Creamy Butternut Squash, Sage and Onion Risotto - no wine required

A creamy, comforting butternut squash risotto made with sweet squash, fragrant sage and onions, all without wine. This easy vegetarian risotto recipe is perfect for busy weeknights, cosy fall dinner ideas, and easy family dinners that everyone can enjoy.

Course dinner, Main Course

Cuisine Italian

Keyword comforting, creamy, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 3

Author Steve

Equipment

• cast iron skillet

Ingredients

• 1 Butternut squash
• 3 onions
• 1 bulb garlic
• 1 tablespoon Creme fraiche
• 1 tablespoon Fresh chopped sage
• 15 Fresh sage leaves
• 60 g fresh parmesan
• 600 ml veg/chicken stock
• 250 g risotto rice

Instructions

• Peel the butternut squash and cut it into bite-sized cubes. Toss with a drizzle of oil, season generously with salt and pepper, then spread out on a baking tray. Roast for 40 minutes, or until tender and lightly caramelised.
• Slice the top from the garlic bulb to expose the cloves. Drizzle with a little oil, wrap in foil and roast for 30 minutes until soft and fragrant.
• When the squash has been roasting for around 20 minutes, start the risotto. Add a splash of oil to a large frying pan or casserole dish over a low heat. Add the diced onion and cook gently for around 10 minutes, stirring occasionally, until soft, sweet and lightly caramelised.
• Stir the risotto rice into the onions and cook for 5 minutes, allowing the grains to become lightly toasted.
• Add a ladleful of hot stock and stir until absorbed. Continue adding the stock a little at a time, stirring regularly and allowing each addition to absorb before adding more. Keep going until the rice is tender with a slight bite in the centre. This should take around 20 to 25 minutes.
• While the risotto cooks, prepare the crispy sage garnish. Heat a splash of oil and a knob of butter in a small frying pan until just beginning to smoke. Fry the sage leaves a few at a time for about 5 seconds per side. They should sizzle immediately and become crisp. Transfer to kitchen paper and sprinkle lightly with salt.
• Once the squash and garlic are cooked, add half of the roasted squash to a bowl. Squeeze the softened garlic cloves from their skins and add them to the squash. Mash together with a fork until mostly smooth.
• Stir the squash and garlic mixture into the risotto along with the crème fraîche, Parmesan and chopped sage. Mix well until creamy and luxurious. Season to taste with salt and freshly ground black pepper.
• Spoon the creamy butternut sage risotto into bowls and top with the remaining roasted squash and crispy sage leaves before serving.

Notes

 

 

• Keep the stock hot: Warm stock helps the rice cook evenly and creates the creamy texture that makes a great butternut squash risotto recipe.

 

 

• Don’t rush the risotto: Add the stock gradually and allow each ladleful to absorb before adding more. This is the secret to learning how to make risotto with the perfect texture.

 

 

• Roasting adds flavour: Roasting the squash and garlic brings out their natural sweetness, giving this butternut squash and sage risotto a rich autumnal flavour.

 

 

• The rice should have a slight bite: Aim for al dente rice. It should be tender but still have a little firmness in the centre.

 

 

• Crispy sage is worth it: The fried sage leaves add a wonderful crunch and really elevate this butternut sage risotto.

 

 

• Adjust the consistency: If the risotto becomes too thick before serving, simply stir through a splash of hot stock to loosen it.

 

 

• Vegetarian tip: Ensure you use vegetarian Parmesan-style cheese if making this as a fully vegetarian risotto recipe.

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Creamy Butternut Squash, Sage and Onion Risotto – no wine required appeared first on dads family kitchen.

This Mediterranean Pasta Salad with Olive Tapenade Dressing is an easy pasta salad packed with fresh vegetables, creamy feta, and bold Mediterranean flavours. Whether you’re looking for new pasta salad ideas, a Greek pasta salad recipe with a twist, or the perfect picnic pasta salad for your next BBQ, potluck, or cookout, this flavourful pasta salad dish delivers every time. Tossed in a rich olive tapenade dressing and loaded with cucumber, cherry tomatoes, olives, red onion, and avocado, it’s a simple yet impressive side that’s ideal for summer gatherings, weeknight meals, and anyone searching for easy pasta salad recipes ideas.

This Mediterranean Pasta Salad with Olive Tapenade Dressing is one of those effortless recipes that delivers big flavour with very little work. Simply cook the pasta, chop a handful of fresh ingredients, and toss everything together with a generous spoonful of olive tapenade for an easy side dish that’s ready in no time.

What makes this pasta salad extra special is using my homemade olive tapenade. It creates a rich, savoury dressing packed with Mediterranean flavour, transforming simple ingredients like feta, olives, cucumber and tomatoes into something truly delicious. Perfect for BBQs, picnics, potlucks or easy family lunches, this colourful pasta salad is always a crowd-pleaser and can even be made ahead for stress-free entertaining.

If your family loves “Mediterranean Pasta Salad with Olive Tapenade Dressing” as much as mine does, you’re in good company - we’ve got plenty more delicious recipes for you to try. Here are a few more recipes that always go down well at our table:

• Roasted veg, avocado and baba ganoush sandwich
• Lebanese Turkey kofta Mezze plate
• Moroccan cous cous
• Chicken Caesar salad wraps
• Butternut squash Gnocchi
• Creamy Tuscan chicken orzo
• Irish bacon, cabbage and potato soup
• Creamy Salmon, lemon and dill pasta
• Jerk salmon with rice and peas
• Asian crispy potstickers
• Salmon Gravlax
• Protein cottage cheese bowl
• Tuna pasta salad

Ingredients and substitutions for Mediterranean Pasta Salad with Olive Tapenade Dressing:

See recipe card for quantities.

• Pasta – Fusilli, penne, farfalle, or rotini all work beautifully in this salad. For a healthier option, try wholewheat pasta.
• Olive Tapenade – The star of the dressing, adding bold Mediterranean flavour. Use my Homemade Olive Tapenade Recipe for the freshest taste, or substitute with a good-quality shop-bought tapenade.
• Olives – Black or green olives both work well. Kalamata olives are a great choice for an authentic Mediterranean flavour.
• Cucumber – Adds freshness and crunch. You can substitute with diced celery for a similar crisp texture.
• Avocado – Brings creaminess to the salad. If preferred, leave it out or replace it with extra cucumber or cherry tomatoes.
• Cherry Tomatoes – Provide sweetness and colour. Regular tomatoes, diced into bite-sized pieces, work just as well.
• Red Onion – Adds a mild sharpness and crunch. Shallots or spring onions make great alternatives if you prefer a milder flavour.
• Feta Cheese – Offers a tangy, salty contrast to the vegetables and dressing. Goat’s cheese or a dairy-free feta alternative can be used instead.

What equipment will you need to make Mediterranean Pasta Salad?

• Mixing bowl: This recipe requires a large mixing bowl to ensure everything is mixed together well. I have been using this set of mixing bowls for years and they are still in perfect condition.

How do I make Mediterranean Pasta Salad with Olive Tapenade Dressing?:

This Mediterranean Pasta Salad comes together in just a few simple steps. Cook the pasta, prepare the olive tapenade dressing, then toss everything together for a fresh, flavour-packed salad that’s perfect for BBQs, picnics, and potlucks.

1: Cook the pasta according to the packet instructions. Drain well and leave to cool completely.

2: While the pasta cools, dice the cucumber, feta, avocado, red onion and olives. Halve the cherry tomatoes.

3: In a large bowl, toss the cooled pasta with the olive tapenade dressing until evenly coated.

4: Add the cucumber, cherry tomatoes, red onion, olives, avocado and feta to the bowl. Gently stir to combine everything.

Serving suggestions for Mediterranean Pasta Salad with Olive Tapenade Dressing:

• Serve alongside grilled chicken, lamb kebabs, burgers, or BBQ sausages.
• Pair with grilled halloumi and warm pitta bread for a Mediterranean-inspired meal.
• Take it to picnics, potlucks, and summer cookouts as an easy make-ahead side dish.
• Enjoy as a light lunch with crusty bread and a handful of mixed salad leaves.
• Top with extra feta, olives, and fresh herbs just before serving for added flavour.
• Add it to a BBQ spread with coleslaw, corn on the cob, and grilled vegetables.

Variations of Mediterranean Pasta Salad with Olive Tapenade Dressing:

How to store and meal prep Mediterranean Pasta Salad with Olive Tapenade Dressing:

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Give the salad a quick stir before serving, as the pasta may absorb some of the dressing during storage.
• Add a drizzle of olive oil or a squeeze of lemon juice to freshen it up if needed.
• Not suitable for freezing, as the vegetables and feta can become watery and lose their texture when thawed.

Meal Prep

• This pasta salad is ideal for meal prep and can be made up to 24 hours in advance.
• Prepare the olive tapenade dressing ahead of time and store it separately in the fridge.
• For the freshest texture, keep the pasta, vegetables, and dressing separate until ready to serve.
• Portion into individual containers for easy grab-and-go lunches throughout the week

• Cool your pasta properly: Spread the cooked pasta out on a tray or large plate to cool quickly and prevent it from sticking together.
• Dress while slightly warm: Toss the pasta with the olive tapenade dressing while it’s still just a little warm. It helps the pasta soak up all those Mediterranean flavours.
• Save the avocado until last: Stir the avocado in gently just before serving to keep it looking fresh and prevent it from becoming mushy.
• Taste before serving: Olives, feta and tapenade all bring saltiness, so taste the salad before adding any extra salt.
• Make it ahead: This salad actually tastes even better after 30 minutes in the fridge, giving the flavours time to mingle and develop.
• BBQ bonus tip: Take the salad out of the fridge 15-20 minutes before serving at a cookout or picnic. The flavours are much more vibrant when it’s not ice cold.

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

Print

Mediterranean Pasta Salad with Olive Tapenade Dressing

This Mediterranean Pasta Salad with Olive Tapenade Dressing is a fresh, flavour-packed dish that combines tender pasta, tangy feta, crisp vegetables, and a rich olive tapenade dressing. Perfect for BBQs, picnics, potlucks, and summer cookouts, this easy pasta salad delivers bold Mediterranean flavours in every bite and makes a delicious side dish that's simple to prepare and always a crowd-pleaser

Course bbq, picnic, Salad, salad dressing

Cuisine Mediterranean

Keyword Easy, Healthy, quick, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Ingredients

• 2 tablespoon Olive tapenade
• 180 grams pasta
• ⅓ cucumber
• 60 grams Feta cheese
• Handfull Cherry tomatoes
• ½ Red onion
• Handfull Olives
• ½ Avocado

Instructions

• Cook the pasta according to the packet instructions. Drain well and leave to cool completely.
• While the pasta cools, dice the cucumber, feta, avocado, red onion and olives. Halve the cherry tomatoes.
• In a large bowl, toss the cooled pasta with the olive tapenade dressing until evenly coated.
• Add the cucumber, cherry tomatoes, red onion, olives, avocado and feta to the bowl. Gently stir everything together until well combined.

Notes

 

 

• Cook the pasta just until al dente to prevent it from becoming soft when mixed with the dressing.

 

 

• Allow the pasta to cool before adding the vegetables and feta to keep everything fresh and crisp.

 

 

• If making ahead, add the avocado just before serving to prevent browning.

 

 

• For extra Mediterranean flavour, add a handful of fresh basil, parsley or a squeeze of lemon juice.

 

 

• Store leftovers in an airtight container in the fridge for up to 2 days.

 

 

• This Mediterranean pasta salad is perfect for picnics, potlucks, BBQs and summer cookouts.

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Mediterranean Pasta Salad with Olive Tapenade Dressing appeared first on dads family kitchen.

Frozen Chocolate Covered Bananas are a quick, refreshing treat that’s perfect for warm days. Frozen banana wedges are dipped in melted chocolate, topped with your favourites, and stored in the freezer for an easy grab-and-go dessert.

These Frozen Chocolate Covered Bananas are one of the easiest treats you’ll ever make and a brilliant way to get the kids involved in the kitchen. From dipping the bananas in melted chocolate to adding their favourite toppings, it’s a fun, hands-on recipe that little helpers will love.

Perfect for hot summer days, these frozen bananas make a refreshing dessert or afternoon snack, but they’re just as delicious enjoyed all year round when you’re craving something sweet. Made with simple ingredients and naturally sweet bananas, they’re a healthier snack alternative to many shop-bought ice creams and sweets, offering the perfect balance of fruity goodness and chocolatey indulgence. Whether you’re making them for the family, a party, or to keep stocked in the freezer for easy treats, these frozen chocolate-covered bananas are always a hit.

If your family loves “Frozen Chocolate Covered Bananas” as much as mine does, you’re in good company - we’ve got plenty more delicious cottage cheese and breakfast recipes for you to try. Here are a few more recipes that always go down well at our table:

• Homemade shortbread
• Cottage cheese pancakes
• Poached pear and frangipane tart
• Cinnamon and maple banana bread muffins
• Big fluffy scones
• Mini egg cookies
• Strawberry tarts
• healthy homemade rainbow popsicles
• Chocolate dipped peanut butter cookies
• Peanut butter ice cream
• Mini Greek yogurt cheesecake
• Homemade healthy chocolate

Ingredients and substitutions for Frozen Chocolate Covered Bananas:

See recipe card for quantities.

• Bananas – Bananas are the star of this recipe, adding natural sweetness and a creamy texture once frozen. For the best results, use ripe but firm bananas that will hold their shape well. If you’d like to try something different, strawberries, pineapple chunks, or seedless grapes can also be dipped in chocolate and frozen.
• Milk Chocolate – Milk chocolate creates a smooth, sweet coating that pairs perfectly with frozen bananas. You can easily swap it for dark chocolate if you prefer a richer flavour, white chocolate for extra sweetness, or a dairy-free chocolate alternative to keep the recipe vegan.
• Coconut Oil – Coconut oil helps thin the melted chocolate, making it easier to dip and giving the coating a glossy finish. If you don’t have coconut oil, a small amount of vegetable oil will work, or you can omit it altogether, although the chocolate may be a little thicker.
• Assorted Toppings – This is where you can get creative. Chopped nuts, colourful sprinkles, shredded coconut, crushed biscuits, mini chocolate chips, and freeze-dried fruit all make delicious toppings. Mix and match to create your own favourite combinations and let the kids customise their own frozen banana treats.

How do I make Frozen Chocolate Covered Bananas:

With just a handful of ingredients and a few simple steps, these frozen chocolate covered bananas come together quickly. Follow the method below for an easy, refreshing summer treat that’s perfect for snacking or dessert.

1: Peel the bananas and cut each one in half. Slice each half lengthways to create 4 portions per banana. Carefully insert a skewer into each banana piece, pushing it in just far enough to hold securely. Place the skewered bananas on a tray or plate and freeze for 1 hour, or until firm.

2: Meanwhile, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl does not touch the water. Stir in the coconut oil until smooth and glossy. Pour the melted chocolate mixture into a tall glass or jug to make dipping easier

3: Remove the bananas from the freezer and dip each one into the melted chocolate, allowing any excess to drip off. Place the chocolate-coated bananas onto a tray lined with baking paper.

4: While the chocolate is still wet, quickly sprinkle over your chosen toppings before the chocolate sets. Return the bananas to the freezer for at least 30 minutes, or until the chocolate is fully set.

Serving suggestions for Frozen Chocolate Covered Bananas:

• Serve straight from the freezer for the best texture and refreshing flavour.
• Enjoy as a light summer dessert after a family meal.
• Pack into lunchboxes with an ice pack for a special warm-weather treat.
• Drizzle with melted white chocolate for an extra indulgent finish.
• Sprinkle with chopped nuts, shredded coconut, or colourful sprinkles before serving.
• Pair with fresh strawberries, raspberries, or blueberries for a fruity dessert platter.
• Serve alongside a scoop of vanilla ice cream for an easy chocolate-banana sundae.
• Add to a frozen dessert board with other summer favourites such as frozen grapes and yoghurt-covered berries.

Variations of Frozen Chocolate Covered Bananas:

How to store and freeze Frozen Chocolate Covered Bananas:

• Store frozen chocolate covered bananas in an airtight container or freezer-safe bag to prevent freezer burn.
• Place parchment paper between layers if stacking to stop them from sticking together.
• Keep frozen for up to 2 months for the best flavour and texture.
• Enjoy straight from the freezer or let them sit at room temperature for 1 to 2 minutes before eating if you prefer a slightly softer bite.
• Not suitable for storing in the fridge, as the bananas will become soft and the chocolate coating may lose its crisp texture.
• If making ahead for parties or snacks, portion them into individual freezer bags for easy grab-and-go treats.

• Use ripe but firm bananas – The sweeter the banana, the tastier the final treat. Just make sure they’re still firm enough to hold their shape when skewered.
• Choose a tall glass for dipping – Pouring the melted chocolate into a tall glass makes it much easier to coat the bananas evenly without needing loads of chocolate.
• Get your toppings ready first – Once the frozen bananas hit the chocolate, it sets incredibly quickly. Have your sprinkles, chopped nuts, crushed biscuits, or coconut measured out and ready to go.
• Freeze the bananas thoroughly – Don’t skip the initial freezing step. Well-frozen bananas help the chocolate harden almost instantly and create that satisfying chocolate shell.
• Mix and match toppings – Make a variety batch by decorating each banana differently. Try crushed Oreos, chopped peanuts, sprinkles, shredded coconut, mini chocolate chips, or even a drizzle of white chocolate.
• Store them properly – Once fully frozen, transfer the bananas to an airtight container with baking paper between layers to stop them sticking together.
• Get the kids involved – This is a great recipe for little helpers. Let them choose and sprinkle their favourite toppings to create their own frozen banana masterpieces.

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

Print

Frozen Chocolate Covered Bananas – Easy Summer Dessert

These frozen chocolate covered bananas are the ultimate easy summer dessert. Sweet banana slices are dipped in rich melted chocolate, then frozen until perfectly firm for a refreshing, chocolatey treat that's simple to make and naturally vegetarian. Perfect for hot days, after-school snacks, or a healthier dessert when you're craving something sweet.

Course Dessert, frozen snack, kids snack

Cuisine American, British

Keyword frozen snack

Prep Time 1 hour hour 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 24

Ingredients

• 6 bananas
• 180 g Milk chocolate
• 70 g coconut oil
• chopped nuts
• white chocolate
• pistachios
• freeze dried raspberries
• chocolate chips
• Assorted sprinkles

Instructions

• Peel the bananas and cut each one in half. Slice each half lengthways to create 4 portions per banana.
• Carefully insert a skewer into each banana piece, pushing it in just far enough to hold securely.
• Place the skewered bananas on a tray or plate and freeze for 1 hour, or until firm.
• Meanwhile, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl does not touch the water. Stir in the coconut oil until smooth and glossy.
• Pour the melted chocolate mixture into a tall glass or jug to make dipping easier. Remove the bananas from the freezer and dip each one into the melted chocolate, allowing any excess to drip off.
• Place the chocolate-coated bananas onto a tray lined with baking paper. While the chocolate is still wet, quickly sprinkle over your chosen toppings before the chocolate sets.
• Return the bananas to the freezer for at least 30 minutes, or until the chocolate is fully set. Store in an airtight container in the freezer and enjoy whenever you fancy a delicious frozen snack.
Set up your toppings before you start dipping. The frozen bananas make the chocolate set very quickly, so you'll need to work fast!

Notes

 

 

• For the best texture, use bananas that are ripe but still firm. Overripe bananas can become too soft when dipped in chocolate.

 

 

• Pat the bananas dry before dipping to help the melted chocolate stick properly.

 

 

• Freeze the bananas on a lined tray before transferring them to an airtight container for longer storage.

 

 

• Add toppings such as chopped nuts, sprinkles, shredded coconut, or crushed biscuits before the chocolate sets.

 

 

• Store frozen chocolate covered bananas in the freezer for up to 2 months.

 

 

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Frozen Chocolate Covered Bananas – Easy Summer Dessert appeared first on dads family kitchen.

If you’re looking for a simple chocolate treat made with whole, unprocessed ingredients, this homemade healthy chocolate is the perfect recipe. Made with just cacao powder, honey, and coconut oil, it’s naturally dairy-free, easy to make, and full of rich chocolate flavour. Even better, it’s a fun recipe for kids to help with, from mixing the chocolate to adding their favourite toppings before freezing.

I make this homemade healthy chocolate all the time, and it’s one of my favourite unprocessed snacks to keep on hand when sweet cravings strike. Made with simple, wholesome ingredients, it feels like a truly guilt-free chocolate treat without the additives often found in store-bought chocolate.

One of the best things about this recipe is how customisable it is. You can top it with chopped nuts, seeds, dried fruit, biscuit pieces, coconut flakes, freeze-dried berries, or whatever you have in the cupboard. Every batch can be a little different, making it a fun recipe to experiment with.

For a more professional-looking finish, you can pour the chocolate into silicone chocolate moulds instead of a lined tray. There are so many fun shapes and designs available, and they make homemade chocolate look extra special with very little effort.

Most importantly, this recipe is a hit with my whole family. It’s simple to make, delicious to eat, and always disappears quickly from the freezer!

If your family loves “Homemade Healthy Chocolate” as much as mine does, you’re in good company - we’ve got plenty more delicious Sweet treat recipes for you to try. Here are a few more recipes that always go down well at our table:

• Homemade shortbread
• Cottage cheese pancakes
• Poached pear and frangipane tart
• Cinnamon and maple banana bread muffins
• Big fluffy scones
• Mini egg cookies
• Strawberry tarts
• healthy homemade rainbow popsicles
• Chocolate dipped peanut butter cookies
• Peanut butter ice cream
• Mini Greek yogurt cheesecake

.

Ingredients and substitutions for Homemade Healthy Chocolate with Coconut Oil:

See recipe card for quantities.

• Coconut Oil: Creates a smooth, melt-in-your-mouth chocolate texture. You can substitute with cacao butter for a firmer chocolate that stays solid longer at room temperature.
• Cacao Powder: Gives the chocolate its rich, intense flavour and antioxidant boost. Unsweetened cocoa powder can be used instead if preferred.
• Honey: Naturally sweetens the chocolate without refined sugar. For a vegan option, swap with maple syrup or agave nectar.
• Biscuits: I used my Orange and almond biscotti for a delicious crunchy texture and citrus flavour. You can also use any crunchy biscuit, shortbread, or even gluten-free cookies.
• Pistachio Nuts: Add crunch, colour, and a lovely nutty flavour. Feel free to substitute with almonds, hazelnuts, walnuts or pecans.
• Freeze-Dried Raspberries: Provide a sweet-tart contrast to the rich chocolate. Freeze-dried strawberries or cherries work beautifully too, or simply leave them out if preferred.

Cacao powder vs cocoa powder

Both cacao powder and cocoa powder come from cacao beans, but they are processed differently, which affects their nutritional value, flavour, and how they perform in recipes.

Health Benefits

Cacao powder is typically less processed and made from raw or minimally heated cacao beans. Because it undergoes less heat treatment, it may retain more natural antioxidants, minerals, and plant compounds. This is why cacao is often considered the more nutrient-dense option.

Cocoa powder, on the other hand, is usually roasted at higher temperatures. While it still contains beneficial antioxidants and minerals, some nutrients may be reduced during processing. However, cocoa powder remains a wholesome ingredient and can still be part of a healthy diet.

Taste and Flavour

The biggest difference you’ll notice is the flavour.

• Cacao powder has a rich, intense chocolate flavour with slightly bitter and fruity notes.
• Cocoa powder has a smoother, milder taste that many people associate with traditional chocolate desserts and hot chocolate.

If you’re new to homemade chocolate, cocoa powder may provide a more familiar flavour, while cacao powder creates a deeper, darker chocolate taste.

Which Works Best in This Recipe?

Both cacao powder and cocoa powder work well in this homemade chocolate recipe.

For a clean eating, minimally processed chocolate, cacao powder is an excellent choice and complements the simple ingredients perfectly. For a milder, sweeter chocolate flavour, cocoa powder can be used instead.

If using cocoa powder, you may find that you need slightly less sweetener, as it tends to taste less bitter than cacao powder.

Our Recommendation

For the healthiest version of this homemade healthy chocolate, we recommend using unsweetened cacao powder. It provides a rich chocolate flavour, contains no added sugar, and fits perfectly with the recipe’s focus on whole, unprocessed ingredients. However, if cocoa powder is what you have on hand, it will still produce a delicious homemade chocolate bark.

How do I make Homemade Healthy Chocolate with Coconut Oil?:

This homemade chocolate comes together in just a few minutes using simple pantry ingredients. The key step is briefly cooling the mixture over ice water, which helps create a thicker, more satisfying chocolate bark

1: Gently melt the coconut oil in a small saucepan over low heat. Add the honey and stir until fully combined.

2: Whisk in the cacao powder until the mixture is smooth and glossy with no lumps remaining.

3: Place it over a bowl of ice water. Stir for a few minutes until the chocolate mixture thickens slightly.

4: Line a small tray or container with baking paper and pour in the chocolate mixture, spreading it evenly.

5: Sprinkle over the crushed biscuits, chopped pistachios, and raspberries

6: Freeze for 2-3 hours, or until completely set. Once firm, break into pieces and enjoy

Serving suggestions for Homemade Healthy Chocolate with Coconut Oil:

• A cup of coffee, tea, or hot chocolate.
• Fresh berries for a light and refreshing dessert.
• A bowl of Greek-style dairy-free yogurt topped with chopped chocolate pieces.
• A homemade dessert platter alongside nuts, dried fruit, and fresh fruit.
• Crumbled over smoothie bowls, porridge, or overnight oats for added crunch and chocolate flavour.
• As a healthier after-dinner treat when you’re craving something sweet.
• Since this chocolate is rich and satisfying, a small piece is often all you need to satisfy a chocolate craving.

Variations of Homemade Healthy Chocolate with Coconut Oil:

How to store Homemade Healthy Chocolate bark with pistachios and raspberries:

• This homemade chocolate is best stored in an airtight container in the freezer for up to 3 months. Because it is made with coconut oil rather than tempered chocolate, it softens and melts quickly at room temperature.
• For the best texture, remove a piece from the freezer a few minutes before eating. Avoid storing it on the kitchen counter or in a warm cupboard, as it will become very soft and lose its shape. If you prefer a slightly softer texture, you can store it in the refrigerator, but the freezer is recommended for longer storage and a firmer chocolate bark.

• Use virgin coconut oil for the best texture and a subtle coconut flavor.
• Sift the cocoa powder before mixing to ensure ultra-smooth chocolate.
• Taste the mixture before chilling and adjust the sweetness to your liking.
• Pour into silicone molds for perfectly shaped homemade chocolates.
• Store in the fridge or freezer, as coconut oil chocolate melts faster than traditional chocolate.
• Add a pinch of sea salt to enhance the rich chocolate flavor.

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

Print

Homemade Healthy Chocolate with Coconut Oil (3 Ingredient Dairy-Free Recipe)

This 3-ingredient homemade healthy chocolate is a rich, dairy-free treat made with whole, unprocessed ingredients. Easy to make with coconut oil, it's perfect for clean eating, lactose-free diets, and a healthier chocolate craving.

Course healthy snack, Snack

Cuisine American, British, French

Keyword comfort food, dairy free, Healthy, naturally sweetened, quick, Vegetarian

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12

Author Steve

Ingredients

• 200 grams coconut oil
• 160 grams cacao powder
• 6 tablespoon Honey
• 4-5 Biscuits of your choice
• 75 grams Roughly chopped pistachios
• 2 tablespoon freeze dried raspberries

Instructions

• Gently melt the coconut oil in a small saucepan over low heat. Add the honey and stir until fully combined.
• Whisk in the cacao powder until the mixture is smooth and glossy with no lumps remaining.
• Remove the pan from the heat and place it over a bowl of ice water. Stir for a few minutes until the chocolate mixture thickens slightly. This helps create a thicker chocolate layer rather than a very thin one.
• Line a small tray or container with baking paper and pour in the chocolate mixture, spreading it evenly.
• Sprinkle over the crushed biscuits, chopped pistachios, and freeze-dried raspberries, gently pressing them into the chocolate if needed.
• Place in the freezer for 2-3 hours, or until completely set. Once firm, remove from the tray and break into pieces.
• Store the chocolate in an airtight container in the freezer, as it softens and melts quickly when left at room temperature.

Notes

 

 

• Keep the chocolate in an airtight container in the freezer, as coconut oil causes it to melt quickly at room temperature.

 

 

• Feel free to swap the biscuits, pistachios, and raspberries for your favourite nuts, seeds, or dried fruit.

 

 

• Adjust the honey to taste depending on how sweet you like your chocolate.

 

 

• Cooling the mixture over ice water helps thicken the chocolate slightly, resulting in a thicker and less fragile chocolate bark.

 

 

• Ensure any biscuits used are dairy-free if keeping the recipe completely dairy-free.

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Homemade Healthy Chocolate with Coconut Oil (3 Ingredient Dairy-Free Recipe) appeared first on dads family kitchen.

Looking for a healthy dessert that’s as convenient as it is delicious? These No Bake Mini Greek Yogurt Cheesecakes are creamy, light, and packed with protein from Greek yogurt. Served in individual jars, they’re easy to customize with your favorite toppings and perfect for picnics, parties, lunchboxes, or a grab-and-go sweet treat.

As a dad who loves simple desserts, this No Bake Mini Greek Yogurt Cheesecake recipe has become one of my go-to treats. I love that they’re quick to make, don’t require any baking, and can be customised with different toppings so everyone gets their favourite flavour. Serving them in little jars makes them perfect for popping into a lunch bag, taking on a picnic, or serving at a dinner party without any fuss.

The combination of creamy Greek yogurt, smooth cream cheese, and a buttery biscuit base gives you all the flavour of a traditional no bake cheesecake recipe, but in a lighter, more portable form. Whether I’m making these for my family, taking them to a gathering, or just treating myself after dinner, these no bake mini cheesecakes never last long!

If your family loves “No Bake Mini Greek Yogurt Cheesecakes” as much as mine does, you’re in good company - we’ve got plenty more delicious Sweet treat recipes for you to try. Here are a few more recipes that always go down well at our table:

• Homemade shortbread
• Cottage cheese pancakes
• Poached pear and frangipane tart
• Cinnamon and maple banana bread muffins
• Big fluffy scones
• Mini egg cookies
• Strawberry tarts
• healthy homemade rainbow popsicles
• Chocolate dipped peanut butter cookies
• Peanut butter ice cream

Ingredients and substitutions for Healthy cheesecake pots:

See recipe card for quantities.

• Greek Yogurt – Greek yogurt gives this healthy cheesecake recipe its creamy texture and slight tang. It also helps make this Greek yogurt cheesecake a little lighter than a traditional cheesecake. If needed, you can swap it for skyr or a thick natural yogurt.
• Cream Cheese – Cream cheese provides the rich, classic flavour that makes a no bake cheesecake recipe so delicious. Reduced-fat cream cheese works well if you want a lighter dessert, while mascarpone can be used for an even richer finish.
• Honey – Honey adds natural sweetness to the filling and complements the tanginess of the yogurt. Maple syrup, agave syrup, or even a little icing sugar can be used instead.
• Digestive Biscuits – Digestive biscuits create the buttery, crunchy base for these no bake mini cheesecakes. Graham crackers, Hobnobs, shortbread biscuits, or ginger nuts all make great alternatives.
• Butter – Melted butter binds the biscuit crumbs together and helps the base set. Either salted or unsalted butter will work, and a plant-based alternative can be used if preferred.
• Caster Sugar – Caster sugar is used to sweeten the fruit toppings and help create a simple fruit compote. Granulated sugar, light brown sugar, honey, or maple syrup can also be used.
• Assorted Fruit – Fresh fruit adds flavour, colour, and variety to these mini cheesecake jars. I’ve used strawberries, blueberries, passion fruit, lemon curd, and crystallised ginger, but you can easily make them your own with raspberries, blackberries, cherries, mango, peaches, kiwi, or your favourite jam or fruit compote.

What equipment will you need to make No Bake Mini Greek Yogurt Cheesecakes?

• Pudding glass jars – Glass pudding jars are perfect for these No Bake Mini Greek Yogurt Cheesecakes. They show off the beautiful layers, make portioning easy, and are great for storing in the fridge. With secure lids, they’re also ideal for taking to work, picnics, barbecues, or dinner parties.
• Mixing bowl – I have been using this set of bowls for years and they are still going strong.

How do I make healthy mini fresh fruit cheesecakes?:

Make these No Bake Mini Greek Yogurt Cheesecakes by combining a simple cookie crust with a creamy Greek yogurt cheesecake filling, then chilling until set for an easy no bake dessert that’s light, delicious, and perfect for any occasion.

1: Place the biscuits in a food bag and crush them with a rolling pin.

Leave a few larger chunks for extra texture.

2: Melt the butter and mix it thoroughly with the crushed biscuits. Divide evenly between 4 small jars or dessert pots and press down lightly to form the base.

3: In a mixing bowl, combine the Greek yogurt, cream cheese and honey. Whisk until smooth and creamy.

4: Spoon the cheesecake mixture evenly into the jars, leaving some space at the top for your chosen toppings.

5: Add 6 chopped strawberries, 1 tablespoon sugar and 40ml water to a small saucepan. Crush the fruit with a spoon and simmer for 4-5 minutes until the mixture thickens slightly.

6: Leave to cool for 7-8 minutes, then spoon over one of the mini cheesecakes. If desired, finish with extra chopped fresh strawberries.

7: Add 15 blueberries, 1 tablespoon sugar and 40ml water to a saucepan. Crush the berries and simmer for 4-5 minutes until thickened.

8: Allow to cool before spooning over one of the jars. Top with a few fresh blueberries for extra colour and flavour.

9: Cut a passion fruit in half and scoop out the flesh. Spoon it directly over one of the cheesecakes.

10: Spoon a generous tablespoon of lemon curd over the remaining cheesecake and finish with a sprinkle of crystallised ginger.

Serving suggestions for No Bake Mini Greek Yogurt Cheesecakes:

• One of the best things about these No Bake Mini Greek Yogurt Cheesecakes is that they’re served in individual jars. Not only do they look great, but they’re also easy to transport, making them perfect for packed lunches, picnics, barbecues, dinner parties, and make-ahead desserts for work.
• Serve these No Bake Mini Greek Yogurt Cheesecakes straight from the fridge, topped with fresh berries, a drizzle of honey, or a spoonful of fruit compote. For an extra-special presentation, garnish with a sprig of mint and serve in the glass jars for an easy, elegant healthy dessert recipe that’s perfect for family gatherings, barbecues, brunches, or dinner parties.

Variations of mini fruit cheesecakes:

How to store No Bake Mini Greek Yogurt Cheesecakes:

• Store these No Bake Mini Greek Yogurt Cheesecakes in the glass jars with lids and keep them refrigerated. They will stay fresh for up to 3 days, making them a great make-ahead healthy dessert recipe for parties, meal prep, or a quick sweet treat throughout the week. For the best texture and flavor, serve them chilled straight from the fridge.

• Use full-fat Greek yogurt for the creamiest Greek yogurt cheesecake texture and the best flavor.
• Let the cream cheese soften before mixing to avoid lumps and create a silky-smooth filling.
• Chill for at least 4 hours, or overnight if possible, so your no bake mini cheesecakes set properly.
• Press the biscuit base firmly into the jars to create a sturdy crust that won’t crumble when serving.
• Add fresh berries just before serving for the freshest flavor and the prettiest presentation.

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

Print

No Bake Mini Greek Yogurt Cheesecakes (Easy Healthy Dessert Recipe)

These No Bake Mini Greek Yogurt Cheesecakes are a creamy, lighter take on a classic no bake cheesecake, made with Greek yogurt for a delicious and satisfying treat. This easy no bake cheesecake is perfect for anyone looking for healthy dessert recipes, desserts without baking, or a simple mini cheesecake recipe that's ideal for parties, gatherings, or an everyday sweet craving.

Course Dessert, sweet treat

Cuisine American, British, French, Italian

Keyword comfort, cosy, decadant, Easy, Healthy

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Steve

Equipment

• pudding glass jars
• Mixing bowl

Ingredients

• 7 Digestive biscuits or Graham cracker
• 35 grams butter
• 150 grams Cream cheese
• 400 grams Greek yogurt
• 2 tsps Honey
• 3 tablespoon caster sugar
• Fruit

Instructions

• Place the biscuits in a food bag and crush them with a rolling pin. Leave a few larger chunks for extra texture.
• Melt the butter and mix it thoroughly with the crushed biscuits. Divide the biscuit mixture evenly between 4 small jars or dessert pots and press down lightly to form the base.
• In a mixing bowl, combine the Greek yogurt, cream cheese and honey. Whisk until smooth and creamy.
• Spoon the cheesecake mixture evenly into the jars, leaving some space at the top for your chosen toppings.

Strawberry Cheesecake

• Add 6 chopped strawberries, 1 tablespoon sugar and 40ml water to a small saucepan. Crush the fruit with a spoon and simmer for 4-5 minutes until the mixture thickens slightly.
• Leave to cool for 7-8 minutes, then spoon over one of the mini cheesecakes. If desired, finish with extra chopped fresh strawberries.

Blueberry Cheesecake

• Add 15 blueberries, 1 tablespoon sugar and 40ml water to a small saucepan. Crush the berries and simmer for 4-5 minutes until thickened.
• Allow to cool before spooning over one of the jars. Top with a few fresh blueberries for extra colour and flavour.

Passionfruit cheesecake

• Cut a passion fruit in half and scoop out the flesh. Spoon it directly over one of the cheesecakes.

Lemon and ginger cheesecake

• Spoon a generous tablespoon of lemon curd over the remaining cheesecake and finish with a sprinkle of crystallised ginger.
• Chill the No Bake Mini Greek Yogurt Cheesecakes in the fridge for at least 1 hour before serving for the best texture and flavour.
This easy no bake cheesecake recipe is perfect for creating different flavours in one batch, making it one of the most versatile healthy dessert recipes and no bake desserts for family gatherings and parties.

Notes

 

 

• For the best texture, chill the No Bake Mini Greek Yogurt Cheesecakes for at least 1 hour before serving.

 

 

 

 

• Leave some larger biscuit pieces in the base for extra crunch and texture.

 

 

• The fruit toppings can be made ahead of time and stored in the fridge until needed.

 

 

• Feel free to swap the strawberry, blueberry, passion fruit, or lemon toppings for your favourite fruits and preserves.

 

 

• These mini cheesecakes can be prepared up to 24 hours in advance, making them perfect for entertaining.

 

 

• Store covered in the refrigerator for up to 3 days.

 

 

• If you prefer a sweeter Greek yogurt cheesecake, simply add a little extra honey to the filling.

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post No Bake Mini Greek Yogurt Cheesecakes (Easy Healthy Dessert Recipe) appeared first on dads family kitchen.

Looking for an easy, healthy breakfast that’s packed with protein? This Breakfast Sausage Frittata is a simple one-skillet recipe that comes together in under 30 minutes, making it perfect for busy mornings, meal prep, or a relaxed Sunday brunch. Made with eggs, sausage, vegetables, and cheese, this high-protein egg breakfast is naturally gluten-free, low-carb, and keto-friendly, delivering plenty of flavour with minimal effort and cleanup.

Eggs have always been my go-to ingredient when it comes to breakfast recipes. They’re nutritious, naturally low in carbs, packed with protein, and are one of the best ways to create a high-protein egg breakfast that keeps me feeling full and satisfied all morning. Whether I’m making a quick breakfast skillet, an egg breakfast bake, or a classic egg frittata, eggs are always a staple in my kitchen. This healthy frittata recipe came about when I was looking for ways to use up some leftover sausages from a family BBQ the night before. Rather than letting perfectly good food go to waste, I turned them into this delicious breakfast sausage and eggs dish, creating an easy breakfast sausage recipe that’s now a family favourite.

One of the things I love most about this sausage frittata recipe is how versatile it is. It’s the perfect recipe for using up ingredients that need eating, whether that’s leftover cooked meats, vegetables, or cheese lurking in the fridge. If you’re searching for recipes using sausage, recipes using eggs, or simple meals made with sausage, this recipe is a great place to start. In just one skillet and under 30 minutes, you can create a satisfying, gluten-free, low-carb, and keto-friendly meal that’s perfect for breakfast, brunch, lunch, or even a light dinner.

Another reason I make this 30-minute one-pan frittata so often is that it’s fantastic for meal prep. It tastes just as good cold as it does warm, making it ideal for lunch boxes, picnics, road trips, or grab-and-go breakfasts during the week. It’s one of those nutritious breakfast ideas that’s easy to make ahead and always disappears quickly in our house. In fact, my whole family loves a frittata, so it’s become one of my favourite breakfast recipes and an easy way to get a protein-packed meal on the table with minimal effort.

If your family loves “Breakfast Sausage Frittata” as much as mine does, you’re in good company - we’ve got plenty more delicious cottage cheese and breakfast recipes for you to try. Here are a few more recipes that always go down well at our table:

• Salmon Gravlax
• High fibre granola with pecans and honey
• Cottage cheese pancakes
• Cinnamon, maple banana bread muffins
• Cottage cheese protein bowl
• Cowboy mushrooms on toast with poached egg

Ingredients and substitutions for sausage and mushroom frittata:

See recipe card for quantities.

• Eggs – Eggs provide structure, richness, and plenty of protein. I recommend using large free-range eggs for the best flavour and texture.
• Sausages – Cooked sausages add plenty of savoury flavour and make this a satisfying high-protein breakfast recipe. I often use leftover sausages from a BBQ or family dinner, making this a great recipe for reducing food waste. If you don’t have pork sausages, chicken sausages, turkey sausages, bacon, ham, or even leftover cooked chicken work well too.
• Mushrooms – Mushrooms bring a delicious earthy flavour and hearty texture to the frittata. You can easily swap them for diced courgette (zucchini), peppers, onions, asparagus, or aubergine.
• Cherry Tomatoes – Cherry tomatoes add freshness, colour, and a touch of sweetness that balances the richness of the eggs and cheese. Regular tomatoes, roasted red peppers, or sun-dried tomatoes are all great alternatives.
• Spinach – Spinach adds colour, texture, and an extra boost of nutrients, helping make this a truly healthy frittata recipe. Kale, Swiss chard, rocket (arugula), or spring greens can all be used instead.
• Cheddar Cheese – Mature Cheddar adds plenty of flavour and helps create a beautifully golden finish. Gruyère, Red Leicester, mozzarella, feta, or Parmesan would all work wonderfully in this recipe.
• Crème Fraîche – Crème fraîche creates a creamy, silky texture and helps keep the frittata light and moist. Greek yogurt, sour cream, cream cheese, or a splash of double cream can be used if that’s what you have on hand.. or you can can make it without.

What equipment will you need to make Breakfast sausage Frittata?

• Mixing bowl: A staple of any kitchen – I have been using this mixing bowl set for years and it is still going strong – Highly recommended.
• Cast iron Skillet: I made this frittata in the cast iron skillet pictured, and I highly recommend it. A good cast iron pan goes straight from the stovetop to the oven, cooks the frittata evenly, and creates a beautifully golden finish. It’s one of the most versatile pans in my kitchen and perfect for frittatas, breakfast skillets, roasted vegetables, and one-pan dinners

How do I make Breakfast sausage Frittata:

This easy one-pan sausage frittata comes together in just 30 minutes. Simply sauté the vegetables and sausage, combine them with a creamy egg mixture, then finish the frittata in the oven until perfectly set and golden

Preheat the oven to 160°C (320°F).

1: Heat a little oil and a knob of butter in a large oven-safe skillet over medium heat. Add the sliced mushrooms and sauté for 4 to 5 minutes until softened and lightly golden. Remove from the pan and set aside.

2: Add the cherry tomatoes and chopped cooked sausages to the skillet. Sauté for 3 to 4 minutes until the tomatoes begin to soften and release their juices. Transfer to a plate and set aside.

3: Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Remove from the heat and set aside.

4: In a large mixing bowl, whisk together the eggs, crème fraîche, grated cheese, salt, and black pepper until well combined.

5: Stir the cooked mushrooms, tomatoes, sausage, and spinach into the egg mixture.

Ensuring everything is evenly distributed.

6: Pour the frittata mixture into the skillet and spread it evenly. Cook over a low heat for 3 to 4 minutes, allowing the base to begin setting.

7: Transfer the skillet to the preheated oven and bake for 10 minutes, or until the frittata is set in the centre and lightly golden on top. Remove from the oven and allow to rest for a few minutes before slicing and serving.

8: Slice and enjoy

Serving suggestions for Breakfast sausage, mushroom and tomato Frittata:

• Serve with my Cottage Cheese Bagels for a filling, high-protein breakfast or brunch.
• Pair with my Homemade Gravlax for an easy brunch spread that feels extra special.
• Add sliced avocado for healthy fats and extra creaminess.
• Enjoy with a simple green salad for a light lunch or dinner.
• Serve with fresh fruit such as berries, melon, or grapes for a balanced breakfast.
• Pair with roasted potatoes or sweet potato wedges for a more substantial meal.
• Pack slices cold for picnics, lunch boxes, road trips, or meal-prep lunches.
• Enjoy with a hot coffee or freshly squeezed juice for the perfect weekend brunch.

Variations of Breakfast sausage Frittata:

How to store and freeze Breakfast sausage Frittata:

• Storing – Allow the frittata to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. Enjoy cold straight from the fridge or reheat individual slices in the microwave until warmed through.This recipe is perfect for meal prep, as it makes an easy grab-and-go breakfast, lunch, or snack.

• Freezing – Once cooled, slice the frittata into individual portions and wrap each piece tightly in cling film or foil. Place the wrapped slices in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in the microwave, air fryer, or oven until hot throughout.

• Don’t overbake it. The frittata should be just set in the middle when you remove it from the oven. It will continue to cook slightly as it rests.
• Use a strong Cheddar. A mature Cheddar adds plenty of flavour and means you won’t need lots of extra seasoning.
• Make it your own. Frittatas are one of the best recipes for using up leftovers. Leftover vegetables, cooked meats, and cheeses all work beautifully.
• Cook the vegetables first. Sautéing the mushrooms, tomatoes, and spinach removes excess moisture and prevents a watery frittata. Let it rest before slicing. Give the frittata 5 minutes to cool slightly so it holds together when cut.

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

Print

Breakfast Sausage Frittata (Easy 30-Minute High-Protein Breakfast Recipe)

This Breakfast Sausage Frittata is an easy 30-minute one-pan frittata packed with protein from savory breakfast sausage and eggs. Perfect for meal prep, Sunday brunch, or a quick weeknight dinner, this gluten-free, keto, and low-carb frittata recipe is both satisfying and nutritious. Whether you're looking for a high-protein egg breakfast, a hearty breakfast skillet, or a simple egg breakfast bake, this versatile sausage and egg dish is an easy family favorite that works for breakfast, brunch, or dinner.

Course Breakfast, brunch

Cuisine American, British, French

Keyword cheesey, comfort, Easy, Healthy, high protein

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Steve

Equipment

• cast iron skillet
• Mixing bowl

Ingredients

• 40 grams Cheddar cheese
• 4 eggs
• 3 cooked sausages (I use left over BBQ sausages)
• 10 Cherry tomatoes
• handful Mushrooms
• handful Washed spinach
• 1 tablespoon Creme fraiche

Instructions

• Heat a little oil and a knob of butter in a large oven-safe skillet over medium heat. Add the sliced mushrooms and sauté for 4 to 5 minutes until softened and lightly golden. Remove from the pan and set aside.
• Add the cherry tomatoes and chopped cooked sausages to the skillet. Sauté for 3 to 4 minutes until the tomatoes begin to soften and release their juices. Transfer to a plate and set aside
• Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Remove from the heat and set aside.
• In a large mixing bowl, whisk together the eggs, crème fraîche, grated cheese, salt, and black pepper until well combined.
• Stir the cooked mushrooms, tomatoes, sausage, and spinach into the egg mixture, ensuring everything is evenly distributed.
• Wipe out the skillet if needed, then add a little more oil and another knob of butter. Pour the frittata mixture into the skillet and spread it evenly. Cook over a low heat for 3 to 4 minutes, allowing the base to begin setting.
• Transfer the skillet to the preheated oven and bake for 10 minutes, or until the frittata is set in the centre and lightly golden on top.Remove from the oven and allow to rest for a few minutes before slicing and serving.

Notes

 

 

• Use an oven-safe skillet so you can easily transfer the frittata from the stovetop to the oven.

 

 

• Cooked sausages work best in this recipe. Simply chop them into bite-sized pieces before sautéing with the tomatoes.

 

 

• Feel free to customize the vegetables. Bell peppers, onions, kale, or zucchini are great additions.

 

 

• For extra flavor, use a mature cheddar, Gruyère, or Parmesan cheese in the egg mixture.

 

 

• The frittata is ready when the centre is just set and no longer looks runny.

 

 

 

 

• This recipe is naturally gluten-free, low-carb, and keto-friendly, making it a great option for a nutritious breakfast, brunch, or light dinner.

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Breakfast Sausage Frittata (Easy 30-Minute High-Protein Breakfast Recipe) appeared first on dads family kitchen.

Looking for a refreshing frozen treat that’s both healthy and delicious? This Tropical Greek Yogurt Bark Recipe combines creamy Greek yogurt with sweet pineapple, tangy passion fruit, coconut, and fresh lime for the perfect balance of tropical flavours. Easy to make and packed with protein, this frozen yogurt bark is ideal for snacking, dessert, or cooling down on a warm day.

This Tropical Greek Yogurt Bark is the perfect healthy snack for warm weather. Made with creamy Greek yogurt, juicy pineapple, passion fruit, coconut, and lime, it’s packed with protein and naturally refreshing. One of the best things about this recipe is how versatile it is. You can easily customise it with your favourite fruits, nuts, seeds, or even a sprinkle of chocolate to make it your own.

Because it’s stored in the freezer, this frozen yogurt bark is a fantastic way to cool down on hot summer days while enjoying something nourishing and satisfying. If you’re a fan of easy frozen treats, be sure to check out my Rainbow Fruit Ice Popsicles, another colourful and refreshing recipe that’s perfect for keeping cool all season long

If your family loves “Tropical Greek Yogurt Bark” as much as mine does, you’re in good company - we’ve got plenty more delicious Sweet treat recipes for you to try. Here are a few more recipes that always go down well at our table:

• Homemade shortbread
• Cottage cheese pancakes
• Meringue kisses
• Poached pear and frangipane tart
• Cinnamon and maple banana bread muffins
• Big fluffy scones
• Mini egg cookies
• Strawberry tarts
• healthy homemade rainbow popsicles
• Chocolate dipped peanut butter cookies

Ingredients and substitutions for Tropical Greek Yogurt Bark:

See recipe card for quantities.

• Greek yogurt - Creates a creamy, protein-rich base for the bark. Use full-fat Greek yogurt for the creamiest texture, or swap for low-fat Greek yogurt. For a dairy-free version, use coconut, almond, or soy yogurt.
• Crystallised ginger - Adds a sweet and slightly spicy flavour that complements the tropical fruit. You can replace it with finely chopped stem ginger, fresh grated ginger, or omit it altogether.
• Passion fruit - Brings a tangy tropical flavour and vibrant colour. If unavailable, try mango puree, kiwi, or extra pineapple.
• Desiccated coconut - Adds texture and enhances the tropical flavour. Shredded coconut or toasted coconut flakes work just as well.
• Honey - Naturally sweetens the yogurt mixture. Maple syrup, agave syrup, or your preferred liquid sweetener can be used instead.
• Lime - Adds a zesty freshness that balances the sweetness of the fruit. Lemon can be substituted for a similar citrusy flavour.
• Pineapple - Provides juicy sweetness and a classic tropical taste. Mango, papaya, kiwi, peaches, or nectarines are all great alternatives.

How do you make Tropical Greek Yogurt Bark?:

This tropical frozen yogurt bark couldn’t be easier to make. Simply mix, spread, top with fruit and coconut, then freeze until firm for a refreshing, healthy treat

1: In a mixing bowl, combine the Greek yogurt, honey, juice of one lime, and the pulp from half of the passion fruit. Stir until smooth and well combined.

2: Line a baking tray or shallow freezer-safe dish with parchment paper. Spoon the yogurt mixture onto the tray and spread it into an even layer.

3: Scatter the pineapple and ginger evenly over the yogurt. Spoon over the remaining passion fruit pulp, then sprinkle with the shredded coconut and fresh lime zest.

4: Freeze for at least 4 hours.

Or preferably freeze overnight, until completely firm.

5: Once frozen, remove from the tray and snap into shards or pieces. Enjoy immediately, or store in an airtight container in the freezer for up to 1 month.

Serving suggestions for Tropical Greek Yogurt Bark:

• Serve straight from the freezer as a refreshing snack or healthy dessert.
• Enjoy on warm days as a cooling tropical treat.
• Add to a brunch spread alongside fresh fruit and smoothies.
• Garnish with extra lime zest or a squeeze of fresh lime juice before serving.
• Pair with fresh pineapple, mango, or kiwi for an extra burst of tropical flavour.

Variations of Tropical Greek Yogurt Bark:

How to store Tropical Greek Yogurt Bark:

• Store the yogurt bark in an airtight container or freezer-safe bag in the freezer. Place sheets of parchment paper between layers to prevent the pieces from sticking together. Enjoy within 1 month for the best flavour and texture. Keep frozen until ready to serve, as the bark will soften quickly at room temperature.

• Use thick Greek yogurt for the creamiest bark and the best texture once frozen.
• Pat the pineapple dry before adding it to prevent icy patches from forming.
• Spread the yogurt evenly so the bark freezes uniformly and is easier to break into pieces.
• Don’t overload the toppings or the bark may crack unevenly when snapped.
• Freeze overnight if possible for the firmest, cleanest pieces.
• Let it sit for 1-2 minutes before eating to soften slightly and bring out the tropical flavours.
• Line your tray with parchment paper to make removing the bark quick and effortless.
• Make a double batch because it disappears fast in our house and keeps well in the freezer for whenever a healthy frozen treat craving strikes!

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

Print

Tropical Greek Yogurt Bark Recipe (Frozen Yogurt Bark with Pineapple, coconut & lime)

This Tropical Greek Yogurt Bark Recipe is a refreshing, healthy frozen treat made with creamy Greek yogurt, juicy pineapple, shredded coconut, and a bright splash of lime. Easy to prepare with just a handful of ingredients, this colorful frozen yogurt bark is perfect for summer snacking, meal prep, or a light dessert. Packed with tropical flavor and protein-rich yogurt, this simple Greek yogurt bark recipe is a delicious way to enjoy a cool, wholesome treat any time of day.

Course frozen snack, healthy snack

Cuisine British

Keyword frozen snack

Prep Time 15 minutes minutes

freeze time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 20

Author Steve

Ingredients

• 2 passion fruit
• 1 Lime
• 2 tablespoon Desiccated coconut
• Handful Crystallised ginger
• ½ diced fresh pineapple
• 2 tablespoon Honey
• 500 grams Greek yogurt

Instructions

• In a mixing bowl, combine the Greek yogurt, honey, juice of one lime, and the pulp from half of the passion fruit. Stir until smooth and well combined.
• Line a baking tray or shallow freezer-safe dish with parchment paper. Spoon the yogurt mixture onto the tray and spread it into an even layer.
• Scatter the pineapple and ginger evenly over the yogurt. Spoon over the remaining passion fruit pulp, then sprinkle with the shredded coconut and fresh lime zest.
• Freeze for at least 4 hours, or preferably overnight, until completely firm.
• Once frozen, remove from the tray and snap into shards or pieces. Enjoy immediately, or store in an airtight container in the freezer for up to 1 month.

Notes

• Full-fat Greek yogurt creates the creamiest texture, but low-fat Greek yogurt will also work.

 

 

• Fresh or canned pineapple can be used. If using canned, drain well to prevent excess moisture.

 

 

• For extra crunch, add chopped macadamia nuts or toasted coconut before freezing.

 

 

• Freeze overnight for the firmest texture and easiest snapping.

 

 

• Store the yogurt bark in an airtight container in the freezer for up to 1 month.

 

 

• Let the bark sit at room temperature for 1 to 2 minutes before serving for the best texture.

 

 

• Feel free to swap the pineapple for mango or kiwi for a different tropical twist.

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Tropical Greek Yogurt Bark Recipe (Frozen Yogurt Bark with Pineapple, coconut & lime) appeared first on dads family kitchen.

Looking for a quick, flavorful side dish? This Moroccan Couscous and Chickpea Salad is packed with warm spices, tender chickpeas, and sweet cranberries for a delicious combination of flavors and textures. Ready in under 30 minutes, this versatile vegan salad recipe can be served as a light lunch, side dish, or part of a larger spread.

This Moroccan Couscous and Chickpea Salad has quickly become a family favourite in our house. Even my 6-year-old son loves it, which is always a good sign! We recently served it alongside roast chicken as a lighter alternative to a traditional roast dinner during a spell of hot weather, and it was the perfect accompaniment.

Not only is this couscous and chickpea salad packed with flavour, but it’s also full of wholesome ingredients. Chickpeas provide plant-based protein and fibre to help keep you feeling satisfied, while couscous offers a source of energy-rich carbohydrates. The warming spices add plenty of flavour without the need for heavy sauces, and the almonds contribute healthy fats and crunch. It’s a nourishing, versatile dish that’s equally at home as a side salad, light lunch, or part of a summer family meal.

If your family loves “Moroccan Couscous and Chickpea Salad ” as much as mine does, you’re in good company - we’ve got plenty more delicious comfort food recipes for you to try. Here are a few more recipes that always go down well at our table:

• Italian tomato tortellini soup
• Lebanese Turkey kofta Mezze plate
• Cauliflower cheese
• Homemade croutons
• Butternut squash Gnocchi
• Creamy Tuscan chicken orzo
• Irish bacon, cabbage and potato soup
• Creamy Salmon, lemon and dill pasta
• Jerk salmon with rice and peas
• Asian crispy potstickers
• Tomato, pesto and burrata tart

Ingredients and substitutions for couscous and chickpea salad:

See recipe card for quantities.

• Couscous – The base of this couscous chickpea salad, providing a light and fluffy texture. For a gluten free salad, swap the couscous for quinoa.
• Chickpeas – Add protein, fibre, and substance to this delicious chickpea salad recipe. Butter beans or lentils can be used instead.
• Onion – Adds sweetness and depth of flavour. Red onion or shallots are good alternatives.
• Garlic – Brings a savoury flavor to the dish. Garlic puree can be used if fresh garlic isn’t available.
• Ground Turmeric – Gives the salad its beautiful golden colour and earthy flavour.
• Ground Cumin – Provides warm, aromatic notes that are essential in many Moroccan salad recipes.
• Ground Cinnamon – Adds a subtle sweetness and warmth that complements the other spices.
• Fresh Coriander – Brings freshness and colour. If you’re not a fan of coriander, use flat-leaf parsley instead.
• Dried Cranberries – Add bursts of sweetness that contrast perfectly with the savoury spices. Raisins, chopped dates, or dried apricots work well too.
• Toasted Flaked Almonds – Add crunch and a nutty flavour. Try pistachios, pine nuts, or chopped walnuts as an alternative.

What equipment will you need to make Moroccan Couscous and Chickpea Salad ?

• Heavy bottomed pan: For this recipe, I highly recommend using a heavy-bottomed pan to cook the onions, garlic, and spices. The even heat distribution helps prevent scorching and allows the flavours to develop beautifully. If you’re looking to invest in quality cookware, a Le Creuset saucepan or casserole dish is an excellent choice. They are certainly an investment, but their exceptional heat retention, durability, and timeless design mean they’ll last for decades and can easily become a piece of cookware you’ll use for a lifetime. For recipes like this Moroccan Couscous and Chickpea Salad, a good-quality pan really does make a difference.

How do I make Moroccan Couscous and Chickpea Salad ?:

This Moroccan couscous and chickpea salad is quick, easy, and packed with warm spices and fresh flavors. Follow the simple steps below to make this delicious vegan side dish.

1: Heat a little olive oil in a large saucepan over medium heat. Add the diced onion and garlic and sauté for 2 to 3 minutes until softened. Stir in the cumin, cinnamon, and turmeric, and cook for 1 minute until fragrant.

2: Turn off the heat. Add the couscous and pour in the hot stock.

Stir well, cover with a lid, and leave for 5 to 6 minutes, or until the stock has been absorbed.

3: Fluff the couscous with a fork, then add a small drizzle of olive oil, the chickpeas, and chopped coriander. Season to taste with salt and black pepper, then stir well to combine

4: Transfer the Moroccan couscous and chickpea salad to a serving bowl.

Scatter over the toasted flaked almonds and dried cranberries before serving.

Serving suggestions for Moroccan Couscous and Chickpea Salad :

• Serve alongside roast chicken for an easy and flavorful family meal.
• Pair with grilled vegetables for a simple vegan or vegetarian option.
• Enjoy with falafel or halloumi for a Mediterranean-inspired lunch.
• Add to a picnic or buffet spread as a colorful Moroccan salad side dish.
• Serve on its own as a light lunch or one of your favorite salad meals for dinner.

Variations of Moroccan Couscous and Chickpea Salad:

How to store and freeze Moroccan Couscous and Chickpea Salad :

Storage:

• Allow the Moroccan couscous and chickpea salad to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Enjoy cold straight from the fridge or bring to room temperature before serving. You may wish to stir through a little extra olive oil to refresh the salad.

Freezing:

• While it can be frozen for up to 3 months, the texture of the couscous may soften slightly after thawing. Freeze in a freezer-safe container and thaw overnight in the refrigerator before serving. For Best Results add the toasted flaked almonds just before serving to keep them crisp.

• Toast the almonds before adding them to the salad. It only takes a few minutes and adds extra crunch and flavor.
• Fluff the couscous with a fork after cooking to keep it light and prevent clumping.
• Taste before serving and adjust the seasoning if needed. A little extra salt and pepper can really enhance the flavors.
• Let the salad cool slightly before adding the cranberries and almonds for the best texture.
• Make it ahead of time. This Moroccan couscous and chickpea salad tastes even better after the flavors have had time to mingle, making it perfect for meal prep and entertaining.

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

Print

Moroccan Couscous and Chickpea Salad Recipe (Easy Vegan Side Dish)

This Moroccan Couscous and Chickpea Salad is a quick and colorful couscous and chickpea salad packed with fresh vegetables, herbs, and warm Moroccan-inspired flavors. Perfect as an easy vegan side dish, light lunch, or healthy addition to salad meals for dinner, this Moroccan couscous salad is a simple and satisfying chickpea salad recipe that comes together in minutes.

Course accompaniment, Main Course, side, Side Dish

Cuisine African, middle eastern, Moroccan

Keyword comforting, Easy, flavoursome, Middle eastern, quick and easy

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Steve

Equipment

• heavy bottom pan

Ingredients

• 1 white onion
• 1 Red onion
• 4 cloves Garlic
• 1 teaspoon Turmeric
• 1 teaspoon cumin
• ½ teaspoon Cinnamon
• 240 g couscous
• Veggie/chicken stock 80 ml per 150 g couscous
• 1 Tin Chickpeas
• Handful Dried Cranberries
• Handful Chopped Coriander
• Handful Toasted flaked almonds

Instructions

• Heat a little olive oil in a large saucepan over medium heat. Add the diced onion and garlic and sauté for 2 to 3 minutes until softened. Stir in the cumin, cinnamon, and turmeric, and cook for 1 minute until fragrant.
• Turn off the heat. Add the couscous and pour in the hot stock. Stir well, cover with a lid, and leave for 5 to 6 minutes, or until the stock has been absorbed.
• Fluff the couscous with a fork, then add a small drizzle of olive oil, the chickpeas, and chopped coriander. Season to taste with salt and black pepper, then stir well to combine.
• Transfer the Moroccan couscous and chickpea salad to a serving bowl and scatter over the toasted flaked almonds and dried cranberries before serving.

Notes

• This Moroccan couscous and chickpea salad can be served warm, at room temperature, or chilled.

• Fresh parsley can be used instead of coriander if preferred.

• To make this couscous chickpea salad gluten-free, substitute the couscous with quinoa.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it ideal for meal prep and salad meals for dinner.

• Adjust the spices and seasoning to suit your taste. A squeeze of lemon juice also works well for added freshness.

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Moroccan Couscous and Chickpea Salad Recipe (Easy Vegan Side Dish) appeared first on dads family kitchen.

If you’re looking for an easy meringue recipe that’s light, crisp, and melt-in-your-mouth delicious, these Meringue Kisses are the perfect treat. Made with just a handful of ingredients, this classic meringue kisses recipe is a great recipe using egg whites and a wonderful addition to your collection of baking recipes. Whether you’re searching for a simple meringue cookie recipe, festive Christmas cookie recipe, or a naturally gluten free baking recipe, these bite-sized meringue cookies are sure to impress. Easy to customise with different colours and flavours, they’re ideal for parties, gifts, dessert platters, or whenever you’re craving a sweet and elegant meringue dessert recipe.

One of my favourite things about this Meringue Kisses Recipe is that it’s a brilliant recipe using egg whites and a great way to avoid food waste. If you’ve been making homemade ice cream, crème brûlée, custard, or any other recipe that uses egg yolks, you’ll often be left with spare egg whites. Instead of throwing them away, this easy meringue recipe transforms them into light, crispy, melt-in-the-mouth treats that everyone will love. This simple meringue cookie recipe requires just a few ingredients and is perfect for beginner bakers looking to learn how to make meringue at home.

These sweet little meringue kisses are always a hit in our house. My son loves them as a snack, making them one of our favourite meringue dessert ideas, and we especially enjoy sandwiching two together with a layer of Nutella in the middle.

If your family loves “Easy Meringue Kisses Recipe” as much as mine does, you’re in good company - we’ve got plenty more delicious Sweet treat recipes for you to try. Here are a few more recipes that always go down well at our table:

• Homemade shortbread
• Cottage cheese pancakes
• Poached pear and frangipane tart
• Cinnamon and maple banana bread muffins
• Big fluffy scones
• Mini egg cookies
• Strawberry tarts
• healthy homemade rainbow popsicles
• Chocolate dipped peanut butter cookies

Ingredients and substitutions for Easy Meringue Kisses::

See recipe card for quantities.

• Egg Whites – Fresh egg whites give the best results, although carton egg whites can be used if needed. They may not whip up quite as well as fresh eggs but will still work.
• Caster Sugar – Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy meringue with a crisp finish. If you don’t have caster sugar, superfine sugar is the closest alternative.
• Cornflour – Cornflour helps stabilise the meringue and contributes to its delicate texture. If you don’t have cornflour, arrowroot powder can be used as a substitute. Readers outside the UK may know cornflour as cornstarch, which is the same ingredient.
• White Wine Vinegar – White wine vinegar helps stabilise the whipped egg whites and gives the meringues their characteristic crisp texture. Cream of tartar is another excellent alternative and is commonly used in meringue recipes.

What equipment will you need to make Easy Meringue Kisses:?

• Piping bags – Create beautiful, uniform meringue kisses with a reusable piping bag and nozzle set. Perfect for giving your bakes a professional finish.
• Electric whisk – A reliable electric hand mixer makes whipping egg whites quick and effortless, helping you achieve perfectly stiff and glossy peaks every time. This whisk is a workhorse in my kitchen and is just as good as a stand mixer
• Silicone mat – A non-stick silicone baking mat prevents the meringues from sticking and makes cleanup easy. It’s a reusable alternative to baking paper
• Mixing bowl – A large, grease-free mixing bowl is essential for creating stable meringue with maximum volume and lift. I have been using this set of bowls for years and they are still going strong.

How do you make meringue?:

Preheat the oven to 160°C and line a baking tray with a silicone baking mat or baking paper.

1: In a clean, grease-free mixing bowl, whisk the egg whites with an electric whisk until they form soft peaks.

2: Gradually add the sugar, a little at a time, whisking continuously until the mixture is thick, stiff, and glossy.

3: Mix the vinegar and cornflour together.

Then gently fold them into the meringue mixture.

4: Spoon the meringue into a piping bag. Pipe bite-sized kisses onto the prepared baking tray, leaving a little space between each one.

5: Bake for approximately 1 hour, or until the meringues are crisp and easily lift from the baking mat.Turn off the oven and leave the meringues inside with the door closed for at least 1 hour, or until completely cool, to ensure they are fully dried out.

Recipe Note: Why do you add white wine vinegar and cornflour to meringue?

• The Science of Vinegar
• Stabilizes egg whites: The acid strengthens the protein bonds in the whipped egg whites, making the foam much harder to over-beat or collapse.
• Holds more air: Lowering the pH allows the mixture to trap maximum volume for a light texture.
• Neutral flavor: White wine vinegar is chosen because it adds the necessary acidity without leaving a harsh or colored taste.
• The Role of Cornflour
• Binds moisture: Starch molecules absorb and hold onto water during baking, preventing the liquid from weeping out.
• Creates texture: It ensures the inside stays soft, dense, and gooey instead of drying out completely into a hard shell.
• Extra stability: Acts alongside the vinegar to keep the overall shape intact

Serving suggestions for Easy Meringue Kisses::

• Add to a dessert platter or afternoon tea spread.
• Pair with fresh berries and whipped cream for an elegant dessert.
• Use as a topping for ice cream, cakes, or pavlova.
• Package in gift bags or jars for a homemade edible gift.
• Sandwich between whipped cream.
• Use to make Eton mess
• Dip the kisses into chocolate for a decedent treat

Variations of Meringue Kisses:

How to store Meringue Kisses::

• Allow the meringue kisses to cool completely before storing.
• Store in an airtight container at room temperature for up to 2 weeks.
• Keep them in a cool, dry place away from direct sunlight and moisture.
• Avoid storing meringues in the refrigerator, as humidity can make them soft and sticky.
• If the meringues lose some of their crispness, place them in a low oven for a few minutes to dry them out again before serving.

• Make sure everything is grease-free – Even a tiny amount of grease in your bowl or on your whisk can prevent the egg whites from whipping properly.
• Add the sugar slowly – This helps create a smooth, glossy meringue and prevents a grainy texture.
• Whisk until stiff peaks form – The meringue should hold its shape when you lift the whisk.
• Use room-temperature egg whites – They whip up more easily and create a better volume.
• Don’t rush the drying process – Leaving the meringues in the switched-off oven is the secret to a perfectly crisp finish.
• Avoid humid days – Meringues can absorb moisture from the air and become sticky.
• Get creative with colours and flavours – A little gel food colouring or flavour extract can transform these simple treats for any occasion.

FAQ

Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!

Print

Easy Meringue Kisses Recipe (Crispy, Light & Made with Egg Whites)

These Meringue Kisses are light, crisp, and melt-in-your-mouth delicious. Made with simple ingredients and egg whites, this easy meringue recipe creates elegant, gluten-free treats that are perfect for holidays, parties, or everyday snacking.

Course Dessert

Cuisine British, French, Italian

Keyword crispy, light, sweet

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 15

Author steve

Equipment

• piping bag
• Silicone mat
• Mixing bowl
• Electric whisk

Ingredients

• 6 egg whites
• 350 grams caster sugar
• 1 teaspoon white wine vinegar
• 1 teaspoon corn flour (corn starch)

Instructions

• In a clean, grease-free mixing bowl, whisk the egg whites with an electric whisk until they form soft peaks.
• Gradually add the sugar, a little at a time, whisking continuously until the mixture is thick, stiff, and glossy.
• Mix the vinegar and cornflour together, then gently fold them into the meringue mixture.
• Spoon the meringue into a piping bag fitted with your favourite nozzle. Pipe bite-sized kisses onto the prepared baking tray, leaving a little space between each one.
• Bake for approximately 1 hour, or until the meringues are crisp and easily lift from the baking mat.

  Turn off the oven and leave the meringues inside with the door closed for at least 1 hour, or until completely cool, to ensure they are fully dried out.
Avoid opening the oven door during baking, as sudden temperature changes can cause the meringues to crack.
• Store in an airtight container and enjoy.

Notes

 

 

• Ensure your bowl and whisk are completely clean and grease-free for the best volume.

 

 

• Add the sugar gradually to create a smooth, glossy meringue.

 

 

• Leave the meringues in the switched-off oven after baking to dry out completely and achieve their crisp texture.

 

 

• Store in an airtight container at room temperature for up to 2 weeks.

 

 

• Avoid making meringues on very humid days, as they can become sticky.
• When separating your yolks from your whites ensure no yolk gets into the whites as this will cause them to not stiffen up.

 

Related

Pairing

These are my favorite dishes to serve with [this recipe]:

The post Easy Meringue Kisses Recipe (Crispy, Light & Made with Egg Whites) appeared first on dads family kitchen.