A really good breakfast option for when you’re on the go, want a change from the usual or crave dessert all the time like me. It’s super easy to make and isn’t full of empty calories like cereal or pancakes. I like topping mine with fresh berries, bananas and toasted pecans.
  • 400g Greek Yoghurt
  • 200g Condensed milk
  • 1/2 pod Vanilla bean
  • Toppings like berries, cut fruit, granola, nuts, seeds & preserves optional
  • Spilt the Vanilla bean and scrape out the seeds.
  • Add the vanilla seeds to the greek yoghurt.
  • Gently fold in the condensed milk into the vanilla yoghurt and make sure it’s blended well.
  • Transfer to small ramekins or a medium oven-safe dish.
  • In an oven tray place the ramekins and fill it with water 1/3 of the way up.
  • Bake at 165’ for 30 minutes.
  • Chill in the refrigerator for a minimum of 4 hours.
  • Serve Chilled.


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