I had seen this recipe on a fellow blogger’s page and had fallen in love with the dish, even before tasting it. It sounded simple and delicious, an unbeatable combination. Because most of my experiments are done at the spur of the moment, there are always a few ingredients missing from my stock. It happened here too, but the final product had the texture and flavor described in the blog, so I claim it a successful trial!
Ingredients
Thick yogurt – 1 cup
Sweetened condensed milk (I used low fat) – 6-7 tbsps (or more to taste)
Grape jam (or any jam of your choice) – 2 tbspsMethod
Preheat the oven to 250o F. Mix the yogurt, condensed milk and jam and place in an oven proof dish. These can be made in many small ramekins for individual servings or in a bigger one. Place the dish(es) in a deep baking pan filled with water, coming up a quarter way up the dish(es).
Bake for 20 minutes, turn off the oven and leave the mixture inside until the oven cools down. By this time, the yogurt mixture will have set completely. Refrigerate for 4-5 hours, garnish with fresh fruits or chopped nuts and serve chilled.
For a more cheese cake like feel, make a quick crust with marie/digestive biscuits and butter. Powder the biscuits and butter together, place in a cupcake liner/pie tin and press well to make a nice crust. I tried it with just one biscuit, 1 tsp of butter and two cupcake liners, so I just put it in the freezer for a couple of hours. If you are planning to make a bigger version, you can either refrigerate it or bake it at 350 o F for 8-10 minutes. Bon Appétit.
Here is the link to the original recipe - http://renuka-pinchofsalt.blogspot.com/2012/04/of-memories-crossing-100-and-guest-post.html.
I loved every bit of this recipe, the simplicity of the process, the final product and most of all, licking clean the can of condensed milk. Thank you, Renuka and Ruchira for this wonderful recipe.
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