Friday, September 30, 2011

Fruit yogurt

Fruit is healthy. So is yogurt. Combined together this dish should be healthy squared, right? I like to think so. Originally fruit yogurt is made with heavy cream. To make it healthy, I used milk. It turned out slightly runny, unlike the solid texture of the cream version. On the good side, it isn't as heavy as the cream one.

This fruit yogurt is a brilliant mixture of sweet and tart. You can use a fruit cocktail tin, or any fresh fruits that you like. Ok, not any, watermelon or persimmon might taste a bit weird in this fantastic yogurt base. So, yes, please avoid watermelon and persimmons, maybe a couple of other fruits whose name I can't remember right now. I used fresh bananas and mangoes.

This isn't overly sweet; the sweet content can be adjusted by changing the amount of condensed milk. This can be a healthy breakfast, or in my case, an after dinner sweet dish.

300 gm of yogurt (more if needed)
1 packet jelly (preferably strawberry or pineapple, but mango works too)
1/2 tin of condensed milk (around 200gm)
Fruit, as required
1/2 cup milk

Mix all ingredients except fruit and milk. Add milk in small quantities until desired consistency is reached. Add fruit and refrigerate for several hours. Serve. Dwell in the heavenly bliss.


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