5 Recipes for a Festive Brunch



Featuring yogurt as the star ingredient!

Yogurt for breakfast: it’s a classic among classics! Not too long ago, Canadian brand iögo introduced us to a few equally sweet and salty treats, fashioned by chefs using the brand’s very own dairy delights. And since we know you share our penchant for all things sweet, we thought we’d present them to you here. You’ll see: we’ve got quite the Sunday brunch cooked up for you! Vanilla waffles Serves 4


  • 425mL (1 3/4 cups) all-purpose flour
  • 15mL (1 tbsp) baking powder
  • 1mL (1/4 tsp) salt
  • 2 large eggs
  • 250mL (1 cup) 1% M.F. milk
  • 5mL (1 tsp) vanilla extract
  • 175mL (3/4 cup) iögoProbio Vanilla
  • 125 mL (1/2 cup) canola oil
  • fresh fruit (strawberries, blueberries, raspberries or peaches) and maple syrup


Preheat the waffle iron and oven to 150°C (300°F).

In a bowl, mix together the flour, baking powder and the salt.

In another bowl, beat the whole eggs lightly and add the milk, vanilla, yogurt and oil. Transfer the yogurt mixture to the dry ingredients, and whisk the mixture until well blended.

Pour 250mL (1 cup) of the mixture into the preheated and greased waffle iron. Quickly seal the cover; do not open during cooking. Cook according to the manufacturer’s instructions, approximately six minutes. When the batter is done, use a fork to remove the waffle from the iron. Repeat the process with the remaining batter. Keep the waffles warm in the oven until ready to serve.

Serve with yogurt, fresh fruits and maple syrup.


Serves 3 or 4


  • 500mL (2 cups) orange juice
  • 250mL (1 cup) iögo NOMAD Vanilla
  • 250mL (1 cup) strawberries and blueberries, fresh or frozen
  • 1 ripe banana
  • 15mL (1 tbsp) honey


Mix all ingredients together with an electric blender until smooth.

Serve immediately.


Bacon and caramelized onion tart
Serves 6 to 8


  • 1 knob of butter
  • 1 spoonful of all-purpose flour
  • 150g (5oz) commercial puff pastry
  • 200g (7oz) bacon, sliced thick and cut into lardoons
  • 1 large red onion, sliced
  • 1 large yellow onion, sliced
  • 10mL (2 tsp) thyme, chopped
  • 3 large eggs
  • 250mL (1 cup) iögo Greko Plain
  • 250mL (1 cup) Boursin-style fresh cheese with herbs
  • salt and ground pepper


Butter and flour a baking sheet approximately 33 X 23 cm (13 X 9 in). Working on a floured surface, roll out the pastry so that it covers the baking sheet. Line the sheet with the pastry and refrigerate while preparing the other ingredients.

In a saucepan, cook the bacon over medium-high heat until they brown. Remove from the pan, leaving a little bacon fat in the pan, and cook the onions and thyme over medium heat, stirring often for approximately 20 minutes or until the onions are caramelized. Set aside.

Preheat the oven to 180°C (350°F).

In a bowl, beat together the eggs, yogurt and the cheese. Season to taste. Arrange half of the onions and bacon over the pastry. Cover with the yogurt preparation and add the remaining onions and bacon.

Bake in the oven for 30 to 40 minutes. Serve hot or warm, as a cocktail appetizer or for a delicious brunch.


Green asparagus and sesame dip
Serves 4


  • 454mL (1 pound) fresh asparagus
  • 250mL (1 cup) iögo Greko Plain
  • 10mL (2 tsp) creamy Dijon mustard
  • 30mL (2 tbsp) olive oil
  • 10mL (2 tsp) sesame oil
  • 80mL (1⁄3 cup) orange juice
  • 5mL (1 tsp) orange zest, finely grated
  • 5mL (1 tsp) paprika
  • 15mL (1 tbsp) chopped chives
  • 1 pinch Cayenne pepper
  • salt and ground pepper


Rinse the asparagus and break off the stems.

Cook in a large pot with salted water for 5 to 10 minutes, according to the size of the asparagus. Using the tip of a paring knife, check for firmness. When done, rinse them under cold water and drain.

Combine the remaining ingredients in a bowl and whisk until smooth. Arrange the asparagus on a serving plate and serve with the dipping sauce.

Chocolate Mousse
Serves 6


  • 4 large eggs (4 whites, 3 yolks)
  • 60mL (¼ cup) sugar
  • 200g (7oz) dark chocolate made from 70% cocoa
  • 10ml (2 tsp) unsalted butter
  • 80mL (⅓ cup) iögo Greko Plain



Separate the egg whites from the yolks (keep three yolks). In a bowl, use a mixer to beat the egg whites until soft peaks are formed, and gradually add the sugar until firm. Set aside.

Melt the chocolate in a double boiler or in a microwave; once softened, add the butter and then fold in the three yolks. Add the yogurt and mix until homogenous.

Let stand to cool off. Do not overwhip or the mousse may turn out grainy.

Gradually fold the meringue into the chocolate preparation, delicately aerating the mixture with a spatula.

Once homogeneous, pour the mousse into individual cups and chill until ready to serve.



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