Creamy Baked Blueberry Yogurt with Delicate Fruit and Tuile Garnish
1 hour
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About Creamy Baked Blueberry Yogurt with Delicate Fruit and Tuile Garnish
Dive into a world of creamy, dreamy bliss with this baked blueberry yogurt – a surprisingly healthy dessert that's ridiculously easy to make. Imagine the sweet tang of blueberries mingling with a velvety custard, baked to golden perfection.Greek yogurt, sweetened condensed milk, and heavy cream transform into a luxurious treat, topped with fresh seasonal fruits and a delicate homemade tuile. This symphony of textures and tastes is guaranteed to impress.Light yet satisfying, this simple baked yogurt is pure comfort in every spoonful. Get ready to meet your new favorite dessert!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Yogurt Base
- 200 gm Greek Yogurt
- 200 gm Sweetened Milk condensed
- 200 gm Heavy Cream
- 50 gm Blueberries
Tuile
- 20 gm All-Purpose Flour
- 150 ml Water
- 60 ml Oil
- Food Coloring your choice of color
Garnish
- Kiwi sliced
- Grapes black
- Plum sliced
- Blueberry Compote optional
Instructions
- Preheat oven to 350°F (175°C). Prepare a double boiler by filling a large pot with a few inches of water and bringing it to a simmer.
- In a mixing bowl, whisk together the Greek yogurt, sweetened condensed milk, and heavy cream until smooth and well combined.
- Gently fold in the blueberries. Be careful not to overmix.
- Pour the mixture into a ceramic baking dish or ramekins. Place the dish in the double boiler. The simmering water should not touch the bottom of the baking dish.
- Bake for 30 minutes, or until the yogurt is set around the edges but still slightly jiggly in the center. The double boiler ensures gentle, even cooking, preventing the yogurt from curdling.
- While the yogurt bakes, prepare the tuile. In a small bowl, whisk together the all-purpose flour, water, oil, and food coloring until smooth.
- Heat a non-stick skillet over medium-high heat. Pour a thin layer of the tuile batter onto the hot skillet. Cook for 1-2 minutes per side, or until golden brown and crispy.
- Remove the baked yogurt from the oven and let it cool slightly. Garnish with sliced kiwi, black grapes, plum, blueberry compote (if using), and the delicate tuile. Serve warm or chilled.
- Enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness and spices to your liking. Start with a small amount and gradually increase until you reach your desired taste.
- If you don't have all the spices on hand, feel free to substitute with similar spices you enjoy.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 1058kcalCarbohydrates: 87gProtein: 16gFat: 74gSaturated Fat: 31gPolyunsaturated Fat: 10gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 149mgSodium: 216mgPotassium: 690mgFiber: 1gSugar: 79gVitamin A: 1763IUVitamin C: 6mgCalcium: 507mgIron: 1mg
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4 Comments
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Thanks for the inspiration! Looks tasty.
I’m loving this recipe already!
Such a delicious dish! Thank you.
This looks incredible! Thank you.