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I am not a baker and never will be one, as I am missing the ‘Perfectionist’ gene. I mean, I do on rare occasions stick things in the oven that do not involve careful measuring. I generally don’t stock eggs so basically it is mostly savory dishes or the occasional birthday cake that I bake. You are probably thinking it should bode well for our waist lines but no, it hasn’t worked out that way!

I do experiment a lot with buttermilk and yogurt as substitutes for eggs. See here for my eggless spinach pancake recipe. Last couple of weeks I have been working with strained yogurt in baking. I developed a  super simple recipe and it has passed the taste test of a bunch of kids who stayed over after a Harry Potter movie viewing this past weekend.

                                                                                                                                                           For the Pomegranate Yogurt Custard/Pudding

1/4 cup strained yogurt + 2 tablespoons {Fage 2%, you can use homemade strained yogurt or Labneh}

1/4 cup sweetened condensed milk

2 tablespoons of pomegranate juice {I used freshly squeezed}

2 tablespoons pomegranate seeds

Preparation

 Preheat oven to 350

Line a mini muffin pan with cup cake liners.

Keep an oven proof glass baking dish larger than the muffin pan ready.

                                                                                                                                                          Whisk  the first three ingredients thoroughly to blend. Then add the seeds. Pour a tablespoon and a half of the mixture in each of the cupcake liners. Place the muffin pan in the baking dish. Pour water in the baking dish such that water comes up to less than half way up to the muffin pan.

                                                                                                                                                           Place the baking dish in the oven and bake for 30 minutes. Remove from oven. The custard/pudding will begin to get firm. Gently remove the pudding cups from the muffin pan and place on a tray and allow to cool. Refrigerate it for at least three hours. The pudding will have firmed up. Serve as is or peel the liner off very gently and plate it. Decorate with pomegranate seeds if you wish. These taste like little cheesecake bites and you’ll never know it is eggless or made from yogurt.

                                                                                                                                                            Sending this off to Monthly Mingle “Fruit in Baking’ Event hosted by baker extraordinaire Deeba of  Passionate about baking.

Another variation of my yogurt pudding, Maple infused with a walnut, maple sauce. Just substituted maple syrup for the pom juice.

 

 

 

                                                                                                                                                           Food Notes

  1. If there is too much water in the yogurt {not strained enough} you might see clear liquid pooling around the yogurt bites. Just  move the pieces onto another plate. Fresh pom juice being very thin, dilutes this recipe, so you might see some pooling around this recipe too. With the maple pudding I didn’t see any, probably because the syrup is not as runny.
  2. You can also bake these directly in ramekins and serve it chilled.

Thanks for dropping by.

Best, S.

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