FAGE

FAGE What others call Greek, the Greeks call strained yoghurt. Thick, high protein and delicious yogurts produced since 1926.

TOTAL is a yoghurt like no other, naturally produced from lots of cows' milk and live yoghurt cultures – Creamy, Thick, Authentic, Delicious! Available in three fat variants and a convenient split pot, it is ideal for every occasion.

Creamy yoghurt, black currant jam, fresh blueberries, and crushed caramelised biscuits — layered up in a glass and ready...
30/05/2026

Creamy yoghurt, black currant jam, fresh blueberries, and crushed caramelised biscuits — layered up in a glass and ready in 15 minutes. Made with FAGE Total 0% and zero baking required.
Save this for the weekend. 🔖

Recipe ⬇️⬇️⬇️

BLUEBERRY PIE PARFAIT
Serves: 4

- 480g FAGE Total 0% yoghurt
- 2 tbsp honey, maple syrup, or agave
- 1 tsp vanilla extract
- 150g black currant jam
- 300g fresh blueberries, plus extra to garnish
- 15 caramelised biscuits, crumbled

METHOD

- In a bowl, combine the FAGE Total 0% yoghurt, honey, and vanilla extract. Mix until smooth and set aside.
- Add approximately 2 tbsp of crumbled caramelised biscuit to the base of each of your 4 glasses.
- Spoon approximately 4 tbsp of the yoghurt mixture on top of the biscuit layer.
- Add approximately 1 tbsp of black currant jam over the yoghurt.
- Top with a layer of fresh blueberries.
- Repeat the layers until all ingredients are used up.
- Finish with a generous handful of blueberries to garnish and serve immediately.

28/05/2026

Smashed Roast Potato Salad. 🥔✨Tossed in a FAGE Total yoghurt dressing.

Save this one. 🔖
Recipe ⬇️⬇️⬇️
CRISPY SMASHED POTATO SALAD
Serves: 4

SMASHED POTATOES
- 800g baby potatoes
- 2 tbsp olive oil
- Salt, pepper, and paprika to taste

SALAD
- 1 cucumber, diced
- 3 spring onions, thinly sliced
- Small handful of fresh parsley or fennel fronds, roughly chopped

YOGHURT DRESSING
- 6 tbsp FAGE Total yoghurt
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- Sprinkle of salt

METHOD

- Wash the potatoes and roughly chop any larger ones. Cook in boiling salted water for approximately 15 minutes until soft but still holding their shape.
- Drain and leave to cool, then transfer to a lined baking tray. Use the back of a spoon or glass to firmly smash each potato.
- Drizzle with olive oil and season with salt, pepper, and paprika.
- Bake in a preheated fan oven at 200°C for approximately 30 minutes until golden and crispy.
- Meanwhile, whisk together the FAGE Total yoghurt, mayonnaise, lemon juice, and salt until smooth. Prepare the cucumber, spring onion, and herbs and set aside.
- Once the crispy potatoes are ready, combine everything together and toss in the yoghurt dressing. Serve immediately.

Before, during AND after. Rich in protein, zero fat — FAGE Total 0% fuels every moment on and off the court. 🎾
26/05/2026

Before, during AND after. Rich in protein, zero fat — FAGE Total 0% fuels every moment on and off the court. 🎾

24/05/2026

Silverstone just hits different 🇬🇧Even more with ❤️

All roads lead to Silverstone 🇬🇧This is going to be a good one!
23/05/2026

All roads lead to Silverstone 🇬🇧This is going to be a good one!

21/05/2026

No oven. No fuss.🥥✨ Made with FAGE Fruits Coconut yoghurt

Save this for the weekend. 🔖
Recipe ⬇️⬇️⬇️

NO-BAKE COCONUT CREAM CAKE
Serves: 8-10

BASE & CRUMBLE
- 400g digestive biscuits, finely crushed
- 120ml coconut oil (or 150g unsalted butter, melted)

COCONUT FILLING
- 380g FAGE Fruits Coconut yoghurt
- 50g coconut flakes
- 1 tbsp honey

OPTIONAL
- Chocolate hazelnut spread

METHOD

- Combine the crushed biscuits with the melted coconut oil or butter until evenly mixed.
- Press two thirds of the mixture firmly into the base of a lined cake tin. Transfer to the fridge to set.
- Meanwhile, combine the FAGE Fruits Coconut yoghurt, coconut flakes, and honey until smooth and compact.
- Remove the base from the fridge and spread the coconut filling evenly over the top.
- For an extra indulgent finish, spread a layer of chocolate hazelnut spread over the filling.
- Top with the remaining biscuit mixture and press down lightly.
- Refrigerate for at least 1 hour before slicing and serving.

19/05/2026

Emotions on the court, goodness off it. 🎾💙😋

The Internazionali BNL d'Italia gave us days full of energy, smiles, and so many moments to share together. ✨

A huge thank you to everyone who stopped by our stand for a fresh and creamy break between matches — and beyond. You made it a tournament to remember! 🎾🥄💙

FAGE. Official Yoghurt of the Internazionali BNL d'Italia.

19/05/2026

Make your own in under 30 minutes — FAGE Total is the secret to getting them perfectly soft and stretchy. 🌯✨
Make a batch, fill them however you like, and thank yourself every day this week.
Save this. 🔖

Recipe ⬇️⬇️⬇️
HOMEMADE SOFT FLATBREADS
Makes: 3 flatbreads

160g plain flour
150g FAGE Total yoghurt
2 tbsp extra virgin olive oil
Pinch of salt

METHOD

- Combine all the ingredients in a bowl and mix until you have a smooth, even dough.
- Divide into 3 equal portions, roll each into a ball, then flatten into thin discs.
- Cover and leave to rest for 10 minutes.
- Heat a non-stick pan over a medium heat. Cook each flatbread until it begins to bubble, then flip at least twice until both sides are cooked through.
- Fill with your favourite ingredients and serve immediately.

16/05/2026

Wait till you try these Mango Cheesecake Bars 🥭✨Made with FAGE Fruits Mango & Passionfruit yoghurt.

Save this one. It's a keeper. 🔖

Recipe ⬇️⬇️⬇️
MANGO CHEESECAKE BARS
BASE
- 4 tbsp rolled oats
- 4 tbsp coconut flakes
- 1 tbsp peanut butter
- A splash of milk

MANGO FILLING
- 1 ripe mango, blended to a smooth purée
- 150g full-fat cream cheese
- 1 egg
- 200g FAGE Fruits Mango & Passionfruit yoghurt

METHOD
- Preheat your oven to 160°C (conventional setting). Line a baking tin with baking paper.
- Combine all the base ingredients until the mixture is smooth and compact. Press evenly into the base of the prepared tin and set aside.
- Blend the mango flesh until completely smooth. Add the cream cheese, egg, and FAGE Fruits Mango & Passionfruit yoghurt and mix until smooth and evenly combined.
- Pour the mango cream over the base and spread evenly.
- Bake for approximately 50 minutes until just set. Leave to cool completely before slicing and serving.

14/05/2026

🫐✨Blueberries, FAGE Total 5% yoghurt, chia seeds, and honey — blitzed together. Finish with a drizzle of chocolate hazelnut spread for the perfect Chia Pudding Pot!

Save this. You'll thank yourself later.🔖

Recipe ⬇️⬇️⬇️
BLUEBERRY CHIA PUDDING POTS
Serves: 3–4

- 250g fresh blueberries
- 250g FAGE Total 5% yoghurt
- 80g chia seeds
- 1 tbsp honey

TOPPING (optional)

- Chocolate hazelnut spread

METHOD

- Line your moulds or ramekins with cling film.
- Add the blueberries, FAGE Total 5% yoghurt, chia seeds, and honey to a blender and blitz until smooth and evenly combined.
- Pour the mixture into the prepared moulds and transfer to the fridge.
- Leave to set for at least 3 hours, or overnight for best results.
- Turn out onto a plate, drizzle with chocolate hazelnut spread if desired, and serve.

Address

FAGE UK Limited
London
E145HU

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