The Baked Yoghurt

The Baked Yoghurt

The beloved Baked Yoghurt is a lighter and marginally healthier version of cheesecake.

Key point is, it is eggless and can be adapted easily!

The Recipe:

makes 4, 4 inches Ramekins

Ingredients:

300g Heavy Cream

300g Condensed Milk

300g Greek Yoghurt or Hung Curd

Method:

  • Preheat the oven at 200 degrees Celsius.
  • In a bowl, combine all the ingredients.
  • Whip together till fluffy with a whisk/electric whisk/ stand mixer with whisk attachment. The mixture should make soft peaks.
  • Pour into the ramekins evenly.
  • Place the ramekins in an oven friendly tray. Fill the tray with warm water, approx 1/2 inch deep. Ensure not to get any water into the ramekins.
  • Place the tray in the oven and let bake for 12-13 mins. The centre should still be soft and jiggly.
  • Refrigerate the baked yoghurts for minimum of 2 hours before serving.
  • Garnish with fresh fruits and compote before serving.

Notes:

  • Can always whip in fruit puree such as mango, berries etc to change the flavour.
  • ensure to whisk till the mixture has soft peaks as this step is what incorporates air to make the dish lighter.
  • For garnish, we suggest doing a medley of nuts, compote and fresh fruits to bring texture.

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