While ProU is a delicious, natural and convenient way of getting high levels of calcium, protein and vitamin D in one go, U can also add it to these very simple recipes to make a simply incredible treat.

Spicy Coleslaw Recipe...


  • ¼ Head of red cabbage, thinly sliced
  • ¼ head of white cabbage, thinly sliced
  • 2 carrots, peeled and grated
  • 1 small red onion, finely chopped
  • 1 small red chilli, finely chopped
  • 300g ProU natural yogurt
  • 2 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • Salt & freshly ground black pepper

Put the cabbage, carrot, onion and chilli in a large bowl. Whisk together the yogurt, lemon juice and olive oil and pour over the vegetables. Season well with salt and black pepper and mix well. Cover and refrigerate for an hour to allow the cabbage to soften a little.

Tzatziki served with Pitta crisps and Crudités Recipe...


  • 300g ProU natural yogurt
  • ½ Cucumber, finely chopped or coarsely grated
  • Handful of fresh mint, chopped
  • 1 small clove of garlic
  • 2 round pitta breads
  • 2 tablespoons of Olive oil
  • Salt and freshly ground black pepper
  • Red & yellow pepper, celery and carrot sticks

Put the cucumber into a sieve over a bowl, sprinkle lightly with salt and toss. Allow to drain for about 30 minutes as the salt draws out moisture from the cucumber. Squeeze out the cucumber and put into a bowl with the yogurt, garlic and chopped mint. Mix well and allow to sit while you make the pitta crisps.

Split the pitta breads to separate the layers creating two discs. Brush the pitta on both sides with olive oil and sprinkle with salt and pepper. Cut the circles into eights and put on a baking sheet. Bake in the oven at 160c for 10-15 minutes until crisp and golden.

Brown Soda Bread Recipe...


  • 200g wholemeal flour
  • 200g plain flour
  • 50g wheat germ
  • 50g pinhead oatmeal
  • 1 teaspoon bicarbonate of soda
  • 100g mixed seeds – sunflower, pumpkin and sesame
  • 1 teaspoon salt
  • 150g ProU natural yogurt
  • 300ml milk
  • 1 egg

Grease and flour a loaf tin (20cm x 10cm x 6cm) and preheat the oven to 190c. Mix the dry ingredients together in a large bowl, reserving a spoonful of seeds for the top. Mix the egg with the yogurt and milk and pour into the flour mixture, stir well. Spoon the mixture into the prepared tin and draw a spoon along the top to create a dip…this is a wet mixture. Sprinkle on the seeds and bake for 40-50 minutes until golden brown and the base sounds hollow when tapped. Cool on a wire rack for 30 mins before cutting.

Meringue Nests Recipe...


  • 125g (4 oz) ProU yogurt
  • 2 shop bought meringue nests
  • 250g (9oz) frozen summer fruit mixture or fresh mixed summer fruit if in season


Divide the Yogurt between the nests. Top each nest with fruit and serve.

Spicey Bean Patato Recipe...

1 serving


  • 2 tbsp salsa
  • 125g tinned red kidney/pinto beans
  • 2 tbsp ProU natural yogurt
  • 1 tbsp chopped coriander

For the salsa:

  • 250g ripe tomatoes, de-seeded &chopped
  • 1 small red onion chopped finely
  • 1 large red chilli de-seeded &chopped finely
  • 6cm cucumber deseeded & chopped finely
  • Juice of 1 lime
  • Salt and black pepper

Combine the salsa and drained beans. Pile onto the potato and top with the ProU natural yogurt.

Tomato Tear and Share Soda Bread Recipe...


  • 400g plain flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 100g drained sundried tomatoes (in oil)
  • 4 tablespoons (60ml) of tomato oil from the jar
  • 10-12 cherry tomatoes halved
  • 150g ProU natural yoghurt
  • 250ml of milk
  • Handful of basil, chopped
  • Sea salt flakes
Sift the flour with the salt and bicarbonate of soda. Finely chop the drained sundried tomatoes, add to the bowl with the chopped basil and toss to coat the pieces in the flour. Mix the yoghurt with the milk, pour into the flour and mix well to bring the dough together. Turn onto a well-floured baking sheet and press or roll out to about 2cm thick. Push the cherry tomato halves into the dough and drizzle over the extra tomato oil. Sprinkle with a little sea salt and bake at 200c for 20-25 minutes until golden brown. Allow to cool on a wire rack for 5-10 minutes before serving.
This is perfect served warm with a helping of Spicy Coleslaw, a bowl of homemade soup or with dips.
Chickpea, Avocado, Cucumber, Raisin and Yogurt Salad Recipe...


  • 1 x 400g can of chickpeas, drained
  • 1 Avocado, diced
  • ½ cucumber, grated
  • 100g raisins
  • 300g ProU natural yogurt
  • 8-10 mint leaves, finely chopped
  • 50g of toasted walnuts

This recipe is quick and easy with lots of contrasting tastes and textures. It’s ideal in a screw top jar for when you’re on the go. Mix the chopped mint with the yogurt. Layer up the ingredients, seasoning with a little salt and pepper, topping off with the fresh minty yogurt and walnuts.

These salad ingredients can include or be swapped with grated carrot, chopped scallion or red onion, diced red or yellow pepper, cannellini or borlotti beans, dried apricots, toasted pecans….the list is endless!

Turkey Waldorf Salad Recipe...

Serves 2


  • 2 celery sticks, chopped
  • 1 eating apple, cored, unpeeled, chopped
  • Small handful raisins
  • 60g chopped walnuts
  • 25-50g left -over cooked turkey/chicken (or tinned tuna)
  • 1 tbsp chopped parsley


  • Juice of ½ lemon
  • 125g ProU natural yogurt
  • ½ -1 tbsp olive oil
  • Freshly ground pepper

Place the celery, apples, raisins, walnuts and meat/fish in a large bowl. In separate bowl mix dressing ingredients together and then mix into the salad, sprinkle with parsley.

Pasta with Spinach, Parmesan and Yogurt Recipe...


  • 250g dried pasta
  • 2 shallots, finely chopped
  • 1 clove of garlic, finely chopped
  • 200g Fresh baby spinach
  • 125g of mature cheddar, grated
  • Salt and freshly ground pepper
  • 150g ProU natural yogurt
  • 45ml / 3 tablespoons of tepid (not hot) water
  • Grated Parmesan to serve

In a large pan, fry the shallots and garlic gently until soft and keep warm. Put the pasta on to boil and cook for the time shown on the pack. Put the spinach into a colander and strain the pasta over it…this is enough to wilt the spinach. Tip the lot into the pan, season well with salt and freshly ground pepper, add the grated cheese and toss well allowing the cheese to melt. In a small bowl, loosen the yogurt with the warm water and fold through the hot pasta. Serve with a grating of Parmesan cheese on top.