To anyone who’s bothered to read through my posts/recipes so far (ha!), it may have become clear that I am borderline obsessed with yogurt. Particularly the Greek variety, but honestly, any kind of yogurt will do. I am one of those in the “yogurt makes everything better” camp. And this is not a recent trend. Those who know me well know that this love for the curds and whey began deep in my childhood. I had a disturbing pattern of topping pretty much every meal with a dollop of yogurt. Soon, people began to simply look away when I reached for the yogurt container. This is true.
Now that I’ve said that, don’t be too quick to dismiss this recipe. Yes, I was initially drawn to it because it had the word yogurt in the title. But if I came for the yogurt, I stayed for the amazing confection that emerged from my oven. Baked yogurt (with a little help from its friend in the dairy department, condensed milk) is so much better than you would expect. It has a texture that most resembles cheesecake, without the eggs or fat that usually accompany such desserts. Plus it’s exponentially easier to make. Pretty much the perfect anytime dessert. Great for a weekend dinner with friends, or frankly, a great breakfast for yourself the next morning. Have I sold you on this yet?
This can be made in one large dish or in individual ramekins if you want to make for a nicer presentation. Topping options are endless. Any of your favorite combos of fruit/nut/other crunchy things will be delicious on this base.
Makes 4 to 6 servings
2½ cups of plain yogurt
1½ cups of sweetened condensed milk
½ cup fresh blueberries (or any other fresh or dried fruit)
¼ cup chopped almonds, toasted in a dry pan until golden (or pistachios, or walnuts, or…you get the idea)
1-1½ tbs honey
Pour the yogurt into a sieve and leave this to sit covered over a bowl for at least an hour in the refrigerator. This will drain off the excess liquid in the yoghurt and leave you with a wonderfully thick and creamy mixture. Alternately, you could use Greek yogurt, which is already strained and thick, and you will cut your prep time in half.
Preheat the oven to 350 degrees. In a large bowl combine the thickened yogurt and the condensed milk until smooth. Pour into a medium sized baking dish or individual ramekins and bake in the oven for 20-30 minutes until set. Baking time will depend on the size of the dish used so keep an eye on the cooking time.
Serve the baked yogurt while still warm topped with the honey, fruits and nuts. Or alternatively the yogurt can be baked ahead of time and served cold from the fridge.