Strawberry baked yoghurt topped with cream & raspberries recipe
A delicious dessert of baked yoghurt with raspberries
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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 180 °C. In a bowl, combine the yoghurt and condensed milk 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 ovenproof 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.
Notes
Store leftover baked yoghurt in the fridge.