For a few years, I had ~some issues~ with dairy. Boring! My issues have subsided. But the point is that I know I brought them on myself, by eating kilo tubs of yoghurt. At university, I didn’t order a pizza every night, or smoke weed every day, or dine on baked beans in tortilla wraps like housemate Sam, but I had yog practically on tap.
I am so into it. On a night in with The Good Wife, I would rather polish off a bowl of Fage with lemon curd or honey or melted dark chocolate, than a tub of ice cream. I love the tang, the slight sourness. I’d take a Fro-Yo over a Feast every single sunny day.
So the first of my breakfasts is BAKED YOGHURT, which is literally yoghurt, baked. It goes cheesecakey. I made these with lemon and roasted pistachios, two other things I eat almost daily.
If you love yoghurt, bake it.
If you don’t, make a cheesecake. More kilos for me.
Pre-heated at 160°C
500g Greek yoghurt
6tbsp condensed milk
1 tsp vanilla
2 lemons – zest and juice
1. Put your yoghurt in a sieve over a bowl, covered with a plate. Leave it for an hour, so that the watery stuff falls down.
2. De-shell the pistachios and toast them on a baking sheet in the oven for 10 minutes. Then, rub off the husks and chop them roughly.
3. Stir the yoghurt, milk and condensed milk with a wooden spoon until combined.
4. Add vanilla, half of the chopped pistachios, lemon zest and juice. Mix well.
5. Divide the mixture between ramekins.
6. Place the ramekins in an oven-safe dish. Pour boiling water around them, so that it reaches two thirds of the way up the ramekin walls.
7. Bake for 30 minutes, or until set.
8. Leave to chill in the fridge.
9. Top with the remaining chopped pistachios.