This is one of those recipes collected ( thanks to the habit of reading cookbooks from the library like novels) but not tried out till this week and found to be a great success! With the raspberry harvest now assured because it has rained at last, and a visitor for dinner so that more than just cream was justified/required, I decided to give this unlikely combination a go. A tin of condensed milk and a pot of yoghurt - nothing else, just the oven heat and you have several small pots of sweet deliciousness to eat alone or with berries. The cooked mixture almost tastes like a cheesecake. You could flavour it I'm sure but as it is, it is a cheap and an easy, a very easy, way to produce a small sensation which also looks posh and perhaps difficult, though you will almost certainly have to admit the truth. Beware though, it is sweet.
Baked Yoghurt Pots
The original recipe says it makes 4 ramekins but mine must be very small ones as it makes 7 - and I would not want them any bigger
500g plain yoghurt - use Greek or Greek style if you can as it is sharper
1 tin condensed milk - the large size that is about 397g
Optional - grated rind of one lemon and juice of half or slightly more - taste it and see
A few drops of good vanilla extract - optional
Baked Yoghurt Pots
The original recipe says it makes 4 ramekins but mine must be very small ones as it makes 7 - and I would not want them any bigger
500g plain yoghurt - use Greek or Greek style if you can as it is sharper
1 tin condensed milk - the large size that is about 397g
Optional - grated rind of one lemon and juice of half or slightly more - taste it and see
A few drops of good vanilla extract - optional
- Put the yoghurt in a large bowl, or preferably, a wide jug. Whisk it if there is any separation of whey until smooth. Beat in the condensed milk till smooth - this all takes seconds! Add the lemon rind and juice, and the vanilla if using. Taste.
- Pour into your ramekins or chosen oven proof dishes.
- Put them into a roasting tin and carefully add cold water to two thirds up the sides.
- Put into an oven at No4/180 and bake for 20 - 25 mins - they should still wobble in the middle just a little.
- Now take them out of the hot water, carefully, and let them cool.
- To serve top each with a blob more plain yoghurt to cut through the sweetness and either pile on some berries or serve in a dish alongside.
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