In a restaurant kitchen, there’s a kind of magic to prep time. The chopping, the whisking, the careful simmering – and somewhere in the mix, a scoop of yoghurt makes its way into a marinade, a smoothie, a sauce, or a showstopping dessert. It’s in these everyday rituals that Parmalat has become a favourite.
Known for its rich, luxuriously creamy texture and trusted consistency, Parmalat yoghurt has long been a staple for South African chefs – and now, it’s available in a generous 5kg tub, designed with busy kitchens in mind. Available in a variety of flavours: Plain, Double Cream, Mixed Fruit & Custard, and Strawberry – the tubs are about more than quantity, they’re an invitation to create, at scale.
SPICED TROPICAL SMOOTHIE RECIPE
Serves 4
Ingredients:
- 2 cups Parmalat Plain yoghurt*
- 1 ripe mango, peeled and diced
- 1 ripe banana, chopped
- 1/2 cup pineapple chunks
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground turmeric
- 1 tablespoon honey or agave syrup (optional)
- 1/2 cup ice cubes
Method:
- In a blender, combine all ingredients except the ice cubes.
- Add the ice cubes and blend until smooth and creamy.
- Taste and adjust sweetness if necessary.
- Pour into glasses and serve immediately.
*Please note: for a richer and creamier result, use Parmalat Double Cream. For a sweeter version, opt for Parmalat Mixed Fruit & Custard or Strawberry.
