On Tuesday, I handed in my final year project report and today, the poster and website to go with it! After months of work it feels weird that it’s all done (and scary, it’s worth quite a lot of my degree!). You’d think I’d be out celebrating but no, I’ve got more coursework due in tomorrow! I’ve literally had no time recently to buy/use/review anything exciting but a few weeks ago I was sent a load of products from Rachel’s to try out, so even if I didn’t have time to shop, I did have time to eat!
There was way too much for me to eat on my own so the girls I live with helped me out and we’re all in agreement, we love Rachel’s! I’m not going to review each product separately as there’s only so much you can say about yogurt but we were really surprised by lots of the flavours. I wasn’t at all sure about the coconut yogurts but they actually have a perfect balance of coconut and fruit so are really tasty. The breakfast yogurts are good for mornings when you are in a rush and they are also quite filling because of the granola.
The big tubs are a good size for sharing but seeing as we had so much, and I had a cake craving, I decided to attempt to make yogurt cupcakes. They turned out quite well but I haven’t got any photos because I didn’t ice them (no time!) so they didn’t look like anything special. I used the Apple and Elderflower yogurt which gave the cakes a sweet, delicate flavour. I reckon they are also much better for you than normal cake as there is hardly any butter and the yogurt is low fat. You could use any of the yogurt flavours (I might try some blackcurrant ones with the leftover blackcurrant yogurt next, I love the colour!) and some of them are fat free so would be even healthier! Here’s the recipe in case you want to try them….
- 250g self raising flour
- 200g caster sugar
- 225ml Rachel’s Apple and Elderflower Yoghurt
- 50 g butter
- 1/2 tsp bicarbonate of soda
- Preheat the oven to 180 degrees. Mix the butter and sugar to a breadcrumb consistency. Beat in the yogurt. Then fold in the flour and bicarbonate of soda. Split into cupcake cases and bake for around 15 minutes. (I ended up with loads of cakes – 11 normal sized ones and about 12 mini ones).
Rachel’s products are all made using locally sourced organic ingredients and are available in supermarkets throughout the country.