Natural Lactose Free Yoghurt
For those who are lactose intolerant or low FODMAP, we’ve crafted a delectable Lactose-Free yoghurt. Now, you can savour the wholesome goodness of natural yoghurt, packed with probiotics, protein, and calcium, all while giving your digestive system the care it deserves. Our Lactose-Free yoghurt offers a gentle, creamy texture, with a hint of tanginess, delivered in a luxuriously silky manner.
Nutritional Information
Servings per pack: Approx. 5
Avg Qty
Per Serve
Avg Qty
Per 100g
Serving Size: 160 g
Energy
577kJ
361kJ
Protein
8.3g
5.2g
Fat Total
7.1g
4.6
-Saturated
5.1g
3.2g
Carbohydrate
10.4g
6.5g
-Sugars
10.4g
6.5g
Sodium
83mg
52mg
Calcium
296mg
185mg
Ingredients:
Milk and/or Milk Solids and/or Cream (Milk), Probiotic Cultures including Lactobacilus acidophilus and Bifidobacterium. Enzyme (Lactase).
Vanilla Lactose Free Yoghurt -No Added Sugar
Indulge in the smooth and creamy delight of our Lactose-Free Vanilla Yoghurt. We’ve combined the rich, velvety texture you love with the subtle sweetness of natural vanilla, all without added sugar. Packed with probiotics, protein, and calcium, it offers a nourishing treat that is gentle on your digestive system. Enjoy this luxurious, silky yoghurt on its own, or add it to your favourite breakfast or dessert for a touch of vanilla bliss.
Nutritional Information
Servings per pack: Approx. 3
Avg Qty
Per Serve
Avg Qty
Per 100g
Serving Size: 160 g
Energy
607kJ
363kJ
Protein
8.7g
5.2g
Fat Total
7.7g
4.6g
-Saturated
5.3g
3.2g
Carbohydrate
11.0g
6.6g
-Sugars
10.8g
6.5g
-lactose
0.0g
0.0g
- galactose
5.5g
3.3g
Sodium
87mg
52mg
Calcium
308mg
185mg
Ingredients:
Yoghurt [milk and/or milk solids and/or cream), Probiotic cultures (incl. L. paracasei, L. rhamnosus) Enzyme (Lactase)], Natural Flavour, Vanilla Bean Seeds (<0.5%)
Mixed Berry Lactose Free Yoghurt
Savour the vibrant flavours of our Lactose-Free Mixed Berry Yoghurt, made with premium Canterbury berries from Barker’s of Geraldine. The blend of black currants, blackberries, and boysenberries creates a delightful harmony of sweet and tangy flavours, perfectly complemented by our creamy, silky yoghurt. Enjoy it on its own or as a fruity addition to your breakfast or snack.
Nutritional Information
Servings per pack: Approx. 3
Avg Qty
Per Serve
Avg Qty
Per 100g
Serving Size: 160 g
Energy
642kJ
384kJ
Protein
7.8g
5.2g
Fat Total
7.1g 4.6g
-Saturated
4.8g
3.2g
Carbohydrate
15.3g
6.6g
-Sugars
14.5g
6.5g
- lactose
0.0g
0.0g
- galactose
5.0g
3.3g
Sodium
78.5mg
52mg
Calcium
278mg
167mg
Ingredients:
Yoghurt [milk and/or milk solids and/or cream), Probiotic cultures (incl. L. paracasei, L. rhamnosus), Enzyme (Lactase)], Berry Preparation (10%) (Berries 40% (blackcurrant (puree, from concentrate), blackberry, boysenberry (from concentrate)), water, sugar, starch, natural flavour, acidity regulator (330))
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🔥 Chilli Cheese Cornbread Muffins 🔥
These chilli cheese cornbread muffins are light and savoury, with just the right amount of spicy. Try them just as they are - or load them up with hot sauce, jalapeños or bacon for extra punch. Perfect warm with butter, or as a side to beef or bean chilli, soup, or eggs.
-- Ingredients --
▪️ 175g plain flour
▪️ 100g fine cornmeal (polenta)
▪️ 1 tbsp baking powder
▪️ ½ tsp baking soda
▪️ 1 tsp cumin powder
▪️ 1 tsp salt
▪️ ⅔ cup vegetable oil
▪️ 2 eggs
▪️ ⅔ cup milk
▪️ 1 cup Cyclops Greek Yoghurt
▪️ ¼ cup sweet chilli sauce
▪️ 3 spring onions, finely sliced
▪️ 1 cup grated tasty cheese
▪️ 1 cup corn kernels (thawed from frozen)
▪️ 1 red chilli, thinly sliced (optional)
-- Instructions --
▪️ Preheat oven to 220°C and line a 6-hole Texas muffin tin.
▪️ In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, cumin, and salt.
▪️ In another bowl, whisk yoghurt, eggs, milk, oil, and sweet chilli sauce until smooth.
▪️ Pour wet ingredients into dry and mix until just combined.
▪️ Fold in cheese, spring onions, and corn – don’t overmix.
▪️ Divide batter between muffin cups. Top with chilli slices if using.
▪️ Bake for 20–25 mins, until golden and a skewer comes out clean.
▪️ Cool slightly in tin, then serve warm with butter.
✨ Full recipe on our website (link in bio)
#CyclopsYoghurt #CornbreadMuffins #BakingWithYoghurt #CyclopsKitchen #NZMade
We thought we were sending the message loud and clear, but somehow, we’re still getting asked! 📣
So yes, Cyclops Yoghurt is proudly NZ owned and made, and we’ve been sharing that story wherever we can – on our lids, on the back of the pack, and all over our socials with shots like this 😍🇳🇿
Thanks for supporting local and caring about where your yoghurt comes from, because it definitely shouldn’t come from across the ditch! 😜
#CyclopsYoghurt #NZMade #ProudlyNZ #SupportLocalNZ #KiwiYoghurt #EatLocal #NZDairy #FromNZWithLove #LocalFoodMatters #KnowYourYoghurt
Enjoy a royally good breakfast this King`s Birthday with Cyclops 👑👑
Long Weekends hit different when they are fueled with delicious, nutritious yoghurt 😎
Whether you`re sleeping in or heading out, start your day the creamy way 👌
#CyclopsYoghurt #KingsBirthdayWeekend #LongWeekendEats #GutHealth #WeekendFuel #YoghurtLove #BreakfastGoals #RealFood
💙 Cyclops Thick & Creamy 1% Fat 💙
For those monitoring their intake, it has all the creamy goodness you love, with almost half the calories of our original Thick & Creamy 😎
And for those following the Weight Watchers program - its only 0 points! 💪
Naturally made, no weird stuff. Just milk and culture 🥛
#CyclopsYoghurt #LowFatYoghurt #ThickAndCreamy #NZMade #RealYoghurt #1%fat
🍰Vanilla Bean Burnt Basque cheesecake🍰
This delicious burnt Basque cheesecake is made with just a handful of ingredients and is so quick and easy to pull together. Featuring Cyclops Vanilla Bean Greek Yoghurt - it`s at its best when made ahead, as the flavour and texture improve with time.
- Ingredients -
▪️1 ½ cups Cyclops vanilla bean yoghurt
▪️750g cream cheese, at room temperature
▪️1 cup caster sugar
▪️5 large eggs
▪️2 tbsp plain flour
▪️½ tsp salt
- Instructions-
▪️Preheat your oven to 220°C (200°C fan). Line a 20cm springform tin with two squares of baking paper, overlapping them so they form a cross. Let the paper come well up the sides to get that rustic, crinkled look and enough height to support the batter as it puffs.
▪️In a large bowl, beat the cream cheese and sugar together until smooth and creamy - about 2–3 minutes. A hand mixer or stand mixer works best here.
▪️Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the yoghurt, then sift in the flour and salt and mix until just combined.
▪️Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes, or until the top is deeply golden and the centre still has a visible wobble when gently shaken (start checking around 30 minutes if your oven runs hot.) The cake will continue to set as it cools, so don’t worry if the centre still looks quite soft straight from the oven.
▪️Let the cheesecake cool at room temperature for about an hour — it will deflate slightly. Transfer to the fridge and chill for at least 4 hours, or overnight for the best texture.
▪️Serve chilled or at room temperature, with an extra spoonful of vanilla bean yoghurt if you like.
#cyclopsyoghurt #eatwellbewell #yoghurtbaking #greekyoghurt #VanillaBean
