In a small bowl, sprinkle the gelatin over 2 tbsp cold water and let it bloom for 5 minutes. In a saucepan, combine Reduced Fat Coconut Milk, whole milk, honey, and vanilla extract. Heat over medium heat, stirring occasionally, until it’s warm but not boiling. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Pour the mixture into individual serving glasses or molds and refrigerate for at least 3 hours, or until set. For the mango topping, blend the mango with lime juice into a smooth puree. Once the panna cotta has set, spoon the mango puree on top, and garnish with fresh mint leaves. Serve chilled for a refreshing and light dessert to celebrate Easter!

In serving glasses, layer 1/4 cup of Hanini Natural Yogurt at the bottom. Add a layer of granola, followed by fresh strawberries and banana slices. Repeat the layers until the glass is full. Top with the chocolate buttons for a fun and crunchy finish. Drizzle with honey if desired. Serve immediately for a delicious and nutritious kids’ snack!

Preheat the oven to 180°C. Grease a cake pan. Mix dry ingredients and fold in cranberries and walnuts. Combine milk, melted butter, and egg. Add to the dry mix. Pour batter into the pan and bake for 35 minutes.

In clear serving glasses or bowls, layer 1/2 cup of Hanini Light Pomegranate and Blueberry Yogurt at the bottom of each glass. Add a layer of granola (about 2 tablespoons per serving), followed by a handful of fresh blueberries and pomegranate seeds. Repeat the layers with another 1/2 cup of yogurt and top with a final sprinkle of granola and more fruit. Drizzle a bit of honey over each parfait for extra sweetness. Garnish with fresh mint leaves and serve immediately for a refreshing and healthy dessert or snack.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the Irkotta, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be slightly lumpy. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more. Repeat with the remaining batter.

In a bowl, mix the Greek yogurt with honey (or maple syrup) and vanilla extract until well combined. In serving glasses or bowls, layer a spoonful of the yogurt mixture, followed by a layer of sliced strawberries, and then a sprinkle of granola. Repeat the layers until all ingredients are used, finishing with a layer of strawberries and a drizzle of honey on top. Garnish with fresh mint leaves if desired.

Preheat your oven to 425°F (220°C) and grease four 6-ounce ramekins. Melt the butter and chocolate together in a microwave-safe bowl in 20-second intervals, stirring after each until smooth. Add powdered sugar and stir until combined. Whisk in the eggs and egg yolks, then add the vanilla extract. Gently fold in the flour and salt until just combined. Divide the batter evenly among the prepared ramekins and place them on a baking sheet. Bake for 12-14 minutes, or until the edges are firm but the center is still soft. Let them cool for 1 minute, then carefully run a knife around the edges and invert the cakes onto plates. Serve immediately, optionally with vanilla ice cream or whipped cream.

Start by preparing the yogurt base. In a bowl, mix the Hanini Yogurt with 1 teaspoon of vanilla extract and a pinch of cinnamon, stirring well to combine. Take a glass or a parfait dish and add a spoonful of the yogurt mixture at the bottom. Layer with a few slices of fresh figs and sprinkle some chopped walnuts over the figs. Continue layering with yogurt, figs, and walnuts until the glass is filled, ending with a layer of yogurt on top. Drizzle 2 tablespoons of honey over the top layer for added sweetness. For garnish, top with a few extra fig slices, a sprinkle of chopped walnuts, and a fresh mint leaf if desired. Place the parfait in the refrigerator for about 10-15 minutes to let the flavors meld together. Serve the Light Yogurt, Fig, and Walnut Summer Parfait chilled, and enjoy it as a refreshing and healthy summer treat. For an extra crunch, you can toast the walnuts lightly in a pan before adding them to the parfait. If fresh figs are not available, dried figs can be used by rehydrating them in warm water for a few minutes before slicing. Additionally, you can add a layer of granola for extra texture and flavor.