Strawberry baked yoghurt topped with cream & raspberries

Baked yoghurt is a dessert that it hovers somewhere between a panna cotta and a light cheesecake and I’m not sure why it’s not more of a big deal. You can add a range of interesting flavours and toppings and its virtually effortless to make. I first discovered this traditional Indian dessert in 2015 and made a version with brandied oranges and toasted hazelnuts. With this recipe, I have used the utterly delicious and silky Danone Divine Double Cream yoghurt in Strawberry Cheesecake flavour and the Chocolate Raspberry flavour. I finished it off with whipped cream, fresh raspberries and toasted flaked almonds, but any berry or nut would do.

You could make this dessert into one larger serving dish or use smaller serving bowls as I did. The quantity will be enough to feed 4 people. The secret is to bake the yoghurt at an even temperature and to prevent over-browning on the sides, so it is baked in a water bath/ bain-marie. This basically means you place the serving dish into a larger high sided oven dish and fill that with hot water to about halfway up the sides of the serving dish, then bake it.

*If you live in a country where you aren’t lucky enough to find Danone Divine you can make this dessert by using 2 cups of Full-fat Greek-style yoghurt and ¼ cup of good quality berry jam.

Recipe makes 1 medium-sized dessert for 4 people

Strawberry baked yoghurt topped with cream & raspberries

Print Recipe

Ingredients

• 2 Cups Danone Divine Strawberry cheesecake flavour
• ½ tin 192gms condensed milk
• Whipped fresh cream to top optional
• Toasted flaked almonds optional
• Fresh berries of your choice optional

Instructions

• Preheat the oven to 180C. In a bowl combine the yoghurt and condensed and lightly whisk/ mix by hand until smooth and combined. Empty this into a wide flattish ceramic or cast-iron ovenproof dish or 2 – 3 smaller oven-proof ceramic dishes. Place the dish/ dishes in a high sided roasting tray and fill the tray with hot water to about 3/4 of the way up the sides. Bake for 50 minutes until starting to turn golden and set.
• Remove from the oven, take out the water bath and allow to cool to room temperature. Cover and refrigerate until cold and serve. This can be made the day before.
• When the dessert is cooled and ready to serve, top with whipped cream, fresh berries and toasted nuts.

Author: Sam Linsell

*This post is sponsored by Danone Divine

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