Greek · Dessert
Honey Yogurt Pudding
A Greek-inspired honey yogurt pudding built to be genuinely light: thick strained yogurt is set with a touch of gelatin and sweetened with honey instead of sugar, then finished with fresh raspberries and walnuts for fibre and crunch without tipping the calorie count.
$2
12 minsPrep
5 minsCook
197 minsTotal
EasyLevel
Nutrition per serving
221Calories
15.5gProtein
9.8gFat
18.5gCarbs
16.1gSugar
1.9gFiber
63mgSodium
14mgChol
4.8gSat Fat
293mgPotassium
190mgCalcium
0.4mgIron
0.7mcgVitamin B12
7.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Retsina
local
Greek Coffee (Elliniko)
international
gluten-free
sweet-spot
Instructions
1
Place 3g gelatin in a small bowl with 1 tbsp cold water and let it bloom for 5 minutes until spongy.
2
Gently warm the skim milk in a small pan until just steaming (do not boil), then remove from heat.
3
Stir the bloomed gelatin into the warm milk until fully dissolved.
4
Whisk in the honey, lemon juice and vanilla extract until smooth.
5
Whisk in the strained Greek yogurt a third at a time until the mixture is completely smooth and lump-free.
6
Divide the mixture evenly between 2 ramekins (180ml each).
7
Cover and chill in the fridge for at least 3 hours, or until fully set.
8
Just before serving, top each pot with halved raspberries and chopped walnuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.9 oz280g strained greek yogurt
- 1.4 oz40g skim milk
- 0.7 oz20g honey
- 0.1 oz3g bloomed in cold water gelatin
- 0.2 oz5g lemon juice
- 0.1 oz2g vanilla extract
- 1.8 oz50g halved raspberry
- 0.3 oz8g roughly chopped walnut
