Baked potato with yogurt and chives, fruit with yogurt and a yogurt dip
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Fage Recipes You Can Make at Home

ByCraig Brockie Last updated

These Fage recipes need only a tub of plain Greek yogurt, Fage Total or any other brand. There are four: peanut butter banana waffles for breakfast, vegetable sandwiches with a dill yogurt spread for lunch, a Greek yogurt flatbread pizza for dinner and a creamy fruit salad for dessert, each adapted from a university extension recipe.

Ultimate Gut is not affiliated with Fage, and these are not the recipe ideas on Fage’s website. Any plain Greek yogurt works.

What Fage makes, and which tub to cook with

Fage began as a small dairy shop in Athens in 1926, run by the Filippou family; the third generation later began making it in upstate New York (Fage UK). The company credits the thick texture to removing the watery whey and notes that Greeks call it strained yogurt. Its US site also lists lactose-free BestSelf yogurt and sour cream.

For cooking, buy plain Fage Total in a large tub. Total 0% lists only pasteurized skimmed milk and cultures; 2% and 5% add cream. All three list five cultures (L. bulgaricus, S. thermophilus, L. acidophilus, Bifidus and L. casei) and 0 g added sugars. Per tub serving, 0% has 90 calories and 18 g protein, 2% has 120 calories and 17 g protein, and 5% has 160 calories and 15 g protein (checked October 2026; labels change). See Plain Yogurt: What You Need to Know for what else to check.

Listed cultures are not proof of a health benefit; “probiotic” is reserved for specific strains with evidence behind them (ISAPP). Cultures also die above 130°F (54°C) (University of Alaska Fairbanks Extension), so the waffles and pizza lose them, while the uncooked spread and fruit salad keep them.

Fage recipes at a glance

Together these recipes use about 3 cups of Fage Greek yogurt, most of a large tub.

RecipeServingsGreek yogurtActive timeTotal time
Peanut butter banana waffles6 waffles1/2 cup, plus 1/2 cup to serve25 minutes25 minutes
Vegetable sandwiches with dill yogurt spread41/2 cup15 minutes15 minutes
Greek yogurt flatbread pizza4 slices1 cup15 minutes40 minutes
Creamy fruit salad43/4 cup10 minutes10 minutes

Peanut butter banana Greek yogurt waffles (breakfast)

Adapted from Clemson Extension’s PB Banana Waffles, a blender batter with whole-wheat flour and chia seeds. A spoonful of cold yogurt on top keeps its cultures.

Peanut butter banana Greek yogurt waffles

Peanut Butter Banana Greek Yogurt Waffles

Whole-grain blender waffles made with banana, peanut butter and plain Greek yogurt, served with cold yogurt and fruit. Adapted from Clemson Extension.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 waffles
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Waffles
  • 1 large ripe banana
  • 1/2 cup plain Greek yogurt nonfat or low-fat
  • 1/2 cup low-fat or 2% milk
  • 1/4 cup creamy peanut butter
  • 2 large eggs
  • 1 tablespoon maple syrup
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon chia seeds
  • cooking spray if your waffle iron needs it
To serve
  • 1/2 cup plain Greek yogurt cold
  • 1 cup berries or sliced banana rinsed

Method
 

  1. Wash your hands with soap and water. Preheat the waffle iron according to the manufacturer’s directions, and lightly coat it with cooking spray if the directions call for it.
  2. Put the banana, 1/2 cup yogurt, milk, peanut butter, eggs and maple syrup in a blender and blend until smooth.
  3. Add the whole-wheat flour, all-purpose flour, baking soda and salt and pulse just until no dry flour remains (or pour the puree into a bowl and stir them in). Stir in the chia seeds. Don’t taste the raw batter.
  4. Pour about one-sixth of the batter onto the hot iron, close the lid and cook until the waffle is golden brown and the steam slows, usually 3 to 5 minutes depending on the iron.
  5. Repeat with the rest of the batter. Serve warm, topped with a spoonful of cold Greek yogurt and fruit.

Notes

Adapted from Clemson Extension’s PB Banana Waffles (Stirring Up Healthy Recipes). Contains peanuts, eggs, milk and wheat. Refrigerate cooled leftovers, covered, for 3 to 4 days or freeze them; reheat until hot (165°F (74°C)).
  • The batter contains peanuts, eggs, milk and wheat, all major food allergens (FDA).
  • Don’t taste the raw batter: raw flour and eggs can carry harmful bacteria until cooked (FDA).

Vegetable sandwiches with dill yogurt spread (lunch)

Adapted from the Garden Vegetable Sandwich by Dinner Tonight (Texas A&M AgriLife Extension), with more Greek yogurt and less cream cheese in the herb spread.

Vegetable sandwiches with dill Greek yogurt spread

Vegetable Sandwiches with Dill Greek Yogurt Spread

Whole-grain sandwiches layered with cucumber, lettuce and tomato over a dill, green onion and Greek yogurt spread. Adapted from Texas A&M AgriLife Extension’s Dinner Tonight.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

Dill yogurt spread
  • 1/2 cup plain Greek yogurt
  • 4 ounces cream cheese softened; regular or reduced-fat
  • 3 tablespoons fresh dill chopped
  • 3 tablespoons green onion chopped
  • 1/2 teaspoon ground black pepper
Sandwiches
  • 8 slices whole-grain sandwich bread
  • 1 1/2 cups thinly sliced cucumber about 2 mini cucumbers or half an English cucumber
  • 1 cup shredded green leaf or romaine lettuce
  • 8 slices tomato from 1 to 2 medium tomatoes

Method
 

  1. Wash your hands with soap and water and clean your work area.
  2. Rinse the cucumber, lettuce and tomatoes under running water and pat them dry. Slice the cucumber and tomatoes thinly and shred the lettuce.
  3. In a small bowl, stir the cream cheese and yogurt together until smooth, then mix in the dill, green onion and pepper.
  4. Spread about 2 tablespoons of the yogurt mixture on each slice of bread.
  5. Layer cucumber, lettuce and tomato on 4 of the slices and top with the remaining slices, spread side down. Cut in half and serve, or wrap and refrigerate until lunch.

Notes

Adapted from Dinner Tonight’s Garden Vegetable Sandwich (Texas A&M AgriLife Extension), which uses 5 ounces nonfat cream cheese and 3 ounces Greek yogurt; this version uses about equal weights of each. Refrigerate leftover spread, covered, and use it within 3 to 4 days.
  • Rinse the vegetables under running water and pat them dry before slicing (FDA).
  • Pack lunches with a cold pack; perishable food shouldn’t sit out more than 2 hours (FoodSafety.gov).

Greek yogurt flatbread pizza (dinner)

Adapted from Utah State University Extension’s 3 Ingredient Pizza Dough, which needs no rising time. The vegetable and mozzarella topping is our suggestion.

Greek yogurt flatbread pizza

Greek Yogurt Flatbread Pizza

A no-rise crust of self-rising flour, plain Greek yogurt and Italian seasoning, topped with spinach, tomato, red onion and mozzarella. Dough adapted from Utah State University Extension.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup self-rising flour plus a little for your hands and the counter
  • 1 cup plain Greek yogurt
  • 1 tablespoon Italian seasoning
  • cooking spray for the pan
Toppings
  • 1 teaspoon olive oil
  • 1 cup baby spinach rinsed and dried
  • 1 medium tomato rinsed and thinly sliced (about 6 slices)
  • 1/4 medium red onion thinly sliced
  • 3 ounces part-skim mozzarella shredded (about 3/4 cup)
  • 1/2 teaspoon dried oregano optional

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly coat a 12-inch pizza pan or a baking sheet with cooking spray.
  2. Wash your hands. Rinse the spinach and tomato under running water and pat them dry.
  3. In a bowl, stir together the flour, yogurt and Italian seasoning until they come together in a ball. Knead the dough on a lightly floured counter for about 5 minutes.
  4. With lightly floured hands, put the dough in the center of the pan and press it outward with your palms until it reaches the edges (about 12 inches across on a baking sheet).
  5. Brush the dough with the olive oil, then add the spinach, tomato, onion and mozzarella, and sprinkle with the oregano.
  6. Bake for 20 to 30 minutes, until the edges are golden and the cheese has melted.
  7. Let the pizza cool for 5 minutes, then cut it into 4 slices.

Notes

Dough adapted from Utah State University Extension’s 3 Ingredient Pizza Dough (Create Better Health); USU leaves the toppings to the cook, so these are our suggestion. No self-rising flour: use 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt (NDSU Extension). Baking kills the yogurt’s live cultures.
  • No self-rising flour? For 1 cup, use 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt (NDSU Extension).
  • Flour your hands lightly before shaping the sticky dough, as USU suggests.

Creamy fruit salad with honey-vanilla yogurt (dessert)

Adapted from Food Hero’s Creamy Fruit Salad (Oregon State University Extension), with plain Greek yogurt, honey and vanilla instead of flavored yogurt. More ideas: Greek Yogurt Recipes You Can Make at Home.

Creamy fruit salad with honey-vanilla Greek yogurt

Creamy Fruit Salad with Honey-Vanilla Greek Yogurt

Pineapple, apple, banana and orange folded into plain Greek yogurt sweetened with a little honey and vanilla. Adapted from Food Hero (Oregon State University Extension).
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 3/4 cup plain Greek yogurt
  • 1 tablespoon honey or maple syrup; no honey for babies under 12 months
  • 1/2 teaspoon vanilla extract
  • 1 cup pineapple chunks fresh, or canned in juice and drained
  • 1 medium apple chopped
  • 1 large banana sliced
  • 1 medium orange peeled and chopped

Method
 

  1. Wash your hands with soap and water. Rinse or scrub the apple and orange under running water before cutting.
  2. In a medium bowl, stir together the yogurt, honey and vanilla until smooth.
  3. Add the pineapple, apple, banana and orange and fold gently until the fruit is coated.
  4. Serve right away, or cover and refrigerate until serving. Refrigerate leftovers within 2 hours.

Notes

Adapted from Food Hero’s Creamy Fruit Salad (Oregon State University Extension), which uses 3/4 cup low-fat flavored yogurt; this version uses plain Greek yogurt with 1 tablespoon honey and 1/2 teaspoon vanilla. Blueberries, grapes, melon or peach slices also work. Makes about 4 cups.
  • Never give honey to babies under 12 months (CDC); use maple syrup instead.
  • Mix it close to serving time, because cut banana and apple darken.

Variations

  • Mashed potatoes: use Greek yogurt instead of sour cream; West Virginia University Extension’s version stirs 1/3 cup low-fat Greek yogurt and 1/3 cup skim milk into 1 1/2 pounds of boiled potatoes.
  • Pizza: top it with bell pepper or mushrooms, or with feta and olives.
  • Fruit salad: try blueberries, grapes, melon or peach slices (Food Hero’s suggestions).
  • Homemade yogurt: strain your own with How to Make Greek Yogurt: A Step-by-Step Guide.

How to store them

Refrigerate leftovers within 2 hours (1 hour above 90°F (32°C)), and keep your refrigerator at 40°F (4°C) or below (FoodSafety.gov).

  • Waffles and pizza: refrigerate, covered, for 3 to 4 days and reheat to 165°F (74°C), or freeze for 3 to 4 months for best quality (USDA FSIS).
  • Sandwich spread: refrigerate, covered, for up to 3 to 4 days (USDA FSIS); assemble sandwiches on the day you eat them.
  • Fruit salad: refrigerate leftovers within 2 hours (Food Hero) and eat them within a day. Don’t freeze it, because yogurt may separate (K-State Research and Extension).

Throw out anything that shows mold (USDA FSIS).

More yogurt recipes and comparisons

Sources

Craig Brockie is the founder of Ultimate Health Solutions, the company behind Ultimate Gut, and the author of Ultimate Health, The Ultimate Gut Health Guide and The Unlimited Probiotics Guide. After injuries and chronic health problems in his twenties that conventional care didn’t resolve, he began researching health on his own and has studied natural health for 30 years. He is not a medical professional, and his articles are general information, not medical advice.

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