Baked Mango Yogurt Recipe Easy Baked Yogurt
BAKED MANGO YOGURT RECIPE | EASY BAKED YOGURT RECIPE
Baked Mango Yogurt is a refreshing dessert which is so simple and tasty. Here in this dessert preparation, I added mango puree, because, it gives a nice colour to the yogurt and also, I love mangoes very much. My kids loved this Mango Yogurt very much basically, my kids are yogurt lovers and they can have yogurt in any form.
Provided by Pavani
Categories Dessert
Time 32m
Number Of Ingredients 5
Steps:
- Preheat the oven to180 °C
- In a large mixing bowl, add all the above ingredients and whisk well without any lumps.
- Divide the mixture equally into the ovenproof bowls/ramekins.
- Take a baking tray and fill it with water to halfway and then place the bowls into the water.
- Place the tray in the middle rack of the oven and bake for 20-25 minutes or until it is set. (mine done@22minutes)
- Once it is baked, carefully remove the bowls from the water and allow it to cool completely before serving.
- I like to serve baked yoghurt when it is cold, so I kept in the fridge for 2 hours and I garnished with few mango chunks.
YOGURT PARFAIT
This is delicious for breakfast, snack, even for a dessert! It looks great in a glass, but can also be made in a bowl. Use your favorite fruit, or whatever is in season.
Provided by Natalie
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 68.2 g, Cholesterol 12.3 mg, Fat 17.8 g, Fiber 6.5 g, Protein 21.4 g, SaturatedFat 4.5 g, Sodium 177.1 mg, Sugar 46.9 g
HOMEMADE YOGURT
Steps:
- In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.), Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars., Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.), Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks.
Nutrition Facts : Calories 151 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
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