This post is practically a public service announcement. I can't tell you how yummy this stuff is!! Really - you have to try it and then you'll understand. No words. Just yummy, creamy, mellow, smoothness with a touch of vanilla. Best thing ever at the end of a hot day. Even better than ice cream. We had ours with a spoonful of rhubarb compote and a sprinkle of blueberries but whatever fruit is in the garden or catches your eye at the market would absolutely have to be amazing.
You do have to turn the oven on (low) and there is real sugar and cream in this but on both counts it is worth it. Super simple this is just equal parts of heavy cream, plain yogurt (I used Greek) and sweetened condensed milk. How can this be anything but crazy good in your mouth when those are the parts? But trust me, as good as those parts are, the sum of them is even better.
I cannot give credit for the recipe because I read it quickly one day a couple of months ago and try as I might I could not find it again (one of the woes of all the info we have at our fingertips). I do apologize. To be honest I am not entirely certain the way I made it is the way I read it but whatever the case, it worked.
baked vanilla yogurt with rhubarb & blueberries
1 1/4 cup plain yogurt
1 1/4 cup heavy cream
1 1/4 cup sweetened condensed milk (this is the same as one can)
1 vanilla bean
Scrape the seeds from the vanilla bean into the yogurt in a small bowl. Whisk together until there are no clumps of seeds. Add the heavy cream and sweetened condensed milk. Whisk together.
Pour the mixture into six ramekins and set the ramekins on a baking sheet. Bake at 250 degrees F for 20 minutes. The yogurt will be set at this point. Turn the oven off, leave the yogurts in the oven to cool there. After an hour or two, remove them from the oven and refrigerate until cold. Serve with rhubarb and fresh blueberries - or whatever your heart desires.
3 cups diced rhubarb
1/4 cup water
2/3 cup honey
1/2 tsp pure vanilla extract
Put the rhubarb and water in a small saucepan and bring to a boil. Immediately reduce the heat to a low simmer and cook until the rhubarb is tender - about 10 minutes. Remove from heat and add the honey and vanilla.
(One of my very favourite treats is cold rhubarb compote with some greek yogurt and honey. Easy and fast. Just so you know.)