Baked yogurt pudding with fresh strawberry compote
Simple, easy, uncomplicated, quick, visual treat, nutritious and above all deliciously sweet!!! You guessed right, all these words aptly describe this heavenly pudding modeled around the goodness of yogurt… and besides this one is also guaranteed to satisfy the sweet tooth effortlessly circumventing the pangs of guilt.
Just 3 everyday use ingredients, knowing your oven well and a few minutes are typically the main essentials to churn out this magical dish. A dessert loving family, guests who show up unexpectedly or children who are always rummaging for something sweet.. well this can be a great choice.
Often seen adorning lavish breakfast buffet spreads at many leading hotels … this mildly sweetened healthy dessert can be had plain or flavored in myriads of ways….my choice of toppings being fresh fruit compotes. Since we are receiving the last batches of strawberries which happen to be my favorite …I couldn’t resist but resort to them. This gorgeous red compote also pairs very well with ice-creams and pancakes too!!!
Friends hope you too find this recipe as simple to make as I did. For those who aren’t very fond of curd… try this and I’m sure you’ll have a change of heart !!!
Baked Yogurt Pudding with Fresh Strawberry Compote |
|
| Course | Dessert |
| Servings | 6 persons (makes 6 ramekins) |
| Preparation Time | 5 Min |
| Cook time | 15 minutes |
Ingredients for the Baked Yogurt Pudding(1 cup = 250 ml) |
|
| 1 cup | Fresh yogurt |
| 1 cup | Condensed milk |
| 1 cup | Fresh cream |
| A few drops vanilla essence | |
Ingredients for the fresh Strawberry Compote (makes 1 cup) |
|
| 1½ cups | Fresh strawberries hulled and chopped |
| ¼ cup | Castor sugar |
| Juice of half lime | |
| A few mint leaves for garnish | |
Instructions for the Baked Yogurt pudding |
|
| 1. | Preheat your oven to 150 º C |
| 2. | Mix all the ingredients together. |
| 3. | Stir well so as to avoid any lumps. |
| 4. | Pour into ramekins until ¾ th full. Scoop off the bubbles, if they appear with the help of a spoon. |
| 5. | Place the ramekins in a roasting tin. Pour hot water (tap water) into the roasting tin upto half the height of the ramekin. |
| 6. | Put them gently in a preheated oven and bake for 10-15 min. (mine took about 13 minutes). Once out the middle of the ramekins should be a little wobbly. If it still liquid bake for a couple of minutes more. Do not let it cook for long else it becomes too firm. |
| 7. | Leave out to cool for 10-15 min on a wire rack. |
| 8. | After it is cooled, refrigerate them for a few hours. |
Instructions for the Fresh Strawberry Compote |
|
| 1. | Place the chopped strawberries in a saucepan over medium heat. |
| 2. | Add in the lemon juice and castor sugar |
| 3. | Cook until the strawberries soften and the mixture reduces and thickens. |
| 4. | Remove from heat and cool. Refrigerate until further use. |
Assembling and serving |
|
| 1. | Pour ½ tsp of the freshly chilled compote on the cooled baked yogurt pudding. |
| 2. | Garnish with mint leaves and serve chilled. |
Tip:- You could serve the pudding with any fruit compote of your choice.
This can also be served plain without fruits.
