Giveaway for Scullery kitchen utensils! Ski Yoghurt supports breast cancer awareness month and recipe for berry yoghurt panna cotta (CLOSED)

October 3 2013
by emma

ski bc awareness monthpanna cotta

Sarah from Keep Left recently contacted me to ask if I might be interested in supporting Ski Yoghurt for Breast Cancer Awareness month this October.  Ski Yoghurt has pledged to donate $350,000 to fund a McGrath Breast Care Nurse and have turned a selection of their 1kg tubs of yoghurt the colour pink for a limited time in support of this worthy initiative.  These tubs are available in supermarkets Australia wide until stocks last, so keep an eye out for them next time you’re doing your shopping.


Ski are also offering a giveaway of sweet pink Scullery kitchen utensils worth $47.73 to a lucky reader of this post (entry details further down).

These cute silicone kitchen utensils (they can be seen here in more detail) include a whisk, brush, spoon, spatula spoon, slotted turner, tongs and mini grater in pink, worth $47.73.  They’d make a nice gift for Christmas!  Some information about them:

  • Heat resistant up to 315C/600F
  • Ergonomic handles
  • Designed to be used on non-stick surfaces
  • Dishwasher safe for easy cleaning
  • Made from food grade silicone
  • Easy to clean

Giveaway entry details:

  • The giveaway is open to Australian residents only and you will need a postal address.
  • To enter, you need to leave a comment to this post or email me via the contact page and tell me your favourite recipe or dish using yoghurt.  Remember to leave a working email address so I can contact the winner.
  • The winner will be chosen at random by and I’ll be emailing the lucky person to inform them.  I will also ask for their full name and postal address to forward to Sarah from Keep Left so they can send the kitchen utensils.
  • All personal information will be kept strictly confidential and will at no time be disclosed to any other party.
  • This giveaway is associated with Ski Yoghurt who are offering the kitchenware at their cost.  Neither the giveaway nor the cost of postage is transferable.
  • The giveaway will be open from today and will close at midnight on Sunday 13th October, 2013 (Eastern Standard Time, Queensland, Australia); entry to be received by that date.


ski yoghurtski yoghurt

Ski Yoghurt have some heavenly new flavours available such as raspberry and white chocolate, caramelised pear and apple cinnamon.  They offer low fat, fat-free and low sugar, probiotic and double-up (yoghurt with mix-ins such as fruit and muesli) alternatives.  The pack sizes range from 1kg tubs to 125g snack packs, depending on your needs, whether eating from the tub with fresh fruit as I did, buying for your family, taking it to work for a healthy treat or whipping up healthy desserts.

Ski’s yoghurt is really good – healthy, not too sweet and luscious – I tried the toffee apple flavour with fresh raspberries for breakfast one day and although health conscious it was so decadent (dessert for breakfast, yay!).  The thick and creamy smashed berry yoghurt was also the perfect ingredient for the panna cotta.


Ski has also created some gorgeous pink recipes in support of this month and I decided to make one of them; the lovely, creamy and delicate berry yoghurt panna cotta.  This dessert is particularly easy but looks so pretty and is so light and airy, it would be perfect for a morning tea with your girlfriends.

berry panna cottaberry panna cotta

berry panna cotta

berry panna cottaberry panna cotta

Thank you to Sarah and Ski Yoghurt for including me in this promotion for Breast Cancer month, October.  Ski Yoghurt sent me a voucher for the ingredients for the panna cotta and provided the kitchenware for the giveaway.  Any opinions given are mine and I wasn’t under any obligation to write a positive review.

Recipe for strawberry and raspberry panna cotta:

14g leaf gelatine sheets
400mls 2% milk
1/2 tspn vanilla bean paste
2 x 20ml tblspns raw caster sugar
240g fresh strawberries and raspberries
350mls Ski D’lite Smashed Berry Yoghurt
100mls Ski Divine Vanilla Crème Yoghurt (that wasn’t available so I used Ski Divine Toffee Apple Yoghurt)
Fresh raspberries or strawberries for the topping

Set aside 4 pretty glasses, teacups or small bowls.

Add the leaf gelatine to a large, flat vessel and cover with cold water – make sure the leaves are separate and not clinging to each other.

Puree the berries in a food processor until smooth.

Add the milk, vanilla paste and sugar to a heavy based, medium saucepan over medium/high heat, stirring until sugar dissolves.  Bring just to the boil (steam should be coming off the top but not boiling) then immediately take off the heat.

Remove the gelatine leaves from the cold water (they should be soft and pliable), allowing excess drips to run off then add to the hot milk mixture and stir through until dissolved completely.  Add the berry puree and the berry yoghurt to the hot milk mixture and stir with a wooden spoon until combined well.  Pour into serving glasses and chill in fridge for 1-2 hours, or until set completely.

Top each panna cotta with vanilla crème yoghurt and fresh berries before serving.

Serves: 4

Adapted from: Ski Yoghurt 

56 Responses leave one →
  1. Nothing beats a really spicy lamb curry with a dollop of greek yoghurt on top when serving, delicous!

  2. Emma, such fun giveaways with the pretty pink kitchen utensils. Love the yummy yoghurts…although I really don’t think we have this brand in S. Florida, U.S.
    Nice gesture for you to promote for ‘Breast Cancer Awareness Month’ . We all have family member, or friends that we may have lost…or someone we heard about.
    Have a wonderful weekend!

  3. Yogurt Icing. This healthier take on cake and cupcake icing is incredibly easy: Just whisk together yogurt, vanilla extract, and half a cup of powdered sugar for a much less sugary (but still delicious) icing.

  4. Butter chicken- with the chicken first marinated in tandoori paste and yoghurt. So deliciously creamy!

  5. My 2yo daughter and I love Greek Yoghurt on toast. Most people are disgusted; but it’s really delicious and healthy. Good for toddlers belly’s especially when they are on antibiotics quite often (childcare!!)

  6. Avocado Yoghurt Dip Recipe

    Not your average guacamole, this dip includes shallots, bell peppers, green onions, and fresh herbs. Serve with tortilla chips.

  7. Chocolate Yogurt Cake

    Yogurt adds richness and moisture while its tang emphasizes the flavor of the cocoa in this easy cake.

  8. Potato Salad with Yoghurt Dressing. When you put the continental parsley and diced onion through the yoghurt and pour over the cold hard boiled potatoes, it is delectible!!!!!!!!!!!!

  9. My kids can be very fussy, but they love Chicken Pasta Curry. I think the greek style yoghurt gives it creaminess and a bit of ‘zing’ that they can’t help liking 🙂

  10. Hi Emma,

    My fav recipe using yoghurt is by far my Feijoa and Coconut Cake (it is devine) you can also use other fruit instead of feijoas (kiwis love this fruit).


    1 3/4 c caster sugar
    1 c rice bran oil
    Zest of two feijoas
    1 tbsp lime juice
    2 eggs
    1 c plain yoghurt
    1 1/2 c flour
    1 1/2 tsp baking power
    3/4 c coconut
    6 feijoas peeled and sliced into quarters
    Extra coconut for sprinkling

    1) Preheat oven to 160 Fan bake

    2) Beat together a cup of caster sugar and the feijoa zest

    3) Add oil, eggs, yoghurt and lime juice

    4) Fold in your flour, baking powder and coconut

    5) Pour mixture into a greased 23cm cake tin

    6) Arrange half the feijoas on the top and place in the oven for 20 minutes

    7) Take the cake out, arrange the rest of the feijoas on the top and sprinkle the coconut

    8) Bake the cake for a further 40-50 minutes until skewer comes out clean

    Kim XX

  11. I love using plain yoghurt in my spicy pumpkin curry. It tones down the chilli and makes it creamy and delicious.

  12. Mini Strawberry Yoghurt Cheesecakes, perfect for your support breast cancer morning teas.

  13. Im a little bit boring, but I think yogurt is perfect all by itself. You can’t mess with perfection.

  14. I use yoghurt as a healthier alternate to sour cream in a chilli beef nachos. It helps take the heat off the chilli and tastes delicious!

  15. Nothing beats a smoothie with yoghurt and fresh berries – the perfect way to start the day!

  16. I make fresh curd cheese by hanging Greek yogurt in muslin. Pack ‘walnuts’ of it into virgin olive oil, and scatter with chopped dried chillies and herbs. Superb

  17. I love using yoghurt in a Banana smoothie, adding a creaminess that’s extra good for you!

  18. I love eating all Yogurt, flavored or plain. Plain I have every morning with Blueberries and Muesli.
    Flavored as a pick me up during the day.

  19. Eton Mess- meringue, yoghurt and fresh berries. Just don’t leave it too long or it will turn to mush!

  20. Not so much a formal recipe but fresh fruit salad topped with creamy vanilla yoghurt is divine.

  21. What I really love is yoghurt poured over ice cream. The slight tang of the yoghurt combined with the sweetness of the vanilla ice cream is pure heaven. Any yoghurt flavour will do. That, my friends, is my 2 ingredient recipe 🙂

  22. Yoghurt to make muffins, it does matter what flavour you have, which makes the muffins different every time.

  23. I love making smoothies for breakfast it consists of
    1 weetbix
    1 banana
    1/2 cup yogurt, any flavour
    a spoon full of honey
    its filling, great for the whole family
    quick and easy and can eat on the go

  24. Love banana muffins made with yoghurt for a healthy but yummy breakfast alternative on a Sunday morning 🙂 thanks for the chance! x

  25. I love yoghurt on everything. In the morning on my muesli with rasberries and blueberries is divine.

  26. Breakfast cereal with yoghurt. I always end up with leftover milk and no cereal, but with yoghurt I can choose any flavour, and it is more filling than with milk.

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