March 30, 2026

Creamy Baked Yoghurt 2 Ways

Serves:

Cooking Time:

< 45 min

Ingredients:

Caramelized Pineapple & Rum
500 ml LANCEWOOD® No Sugar Added Double Cream Pineapple & Coconut Yoghurt
125 ml condensed milk
250 ml cream
45 ml butter
60 ml soft brown sugar
pineapple
6 – 8 slices
30 ml rum
pistachios, chopped for garnishing
Mixed Berries with Berry Champagne Coulis
500 ml LANCEWOOD® Double Cream Mixed Berries Yoghurt
125 ml condensed milk
250 ml cream
500 ml fresh berries
frozen berries
60 ml sugar
125 ml sweet sparkling wine

Method

Oven cooking:

Preheat the oven to 140oC.
In a bowl, beat the yoghurt and condensed milk until smooth. Add the cream and mix in.
Pour the mixture into 6 ramekins and place inside a large roasting pan that is filled halfway with boiling water. Carefully place the large roasting pan in the oven and bake for 40 – 45 minutes or until set.
Remove from the oven and leave to cool down. The center will still be wobbly however it will set once it has cooled down. Cool to room temperature and then refrigerate for at least 3 hours.

Air Fryer: Use a deep silicone liner or dish to fit in the basket of the air fryer. Fill halfway with boiling water. Place 4 ramekins at a time into the air fryer. Bake at 140oC for 15 minutes. Remove and leave to cool before refrigerating.

Variations:

Caramelized Pineapple & Rum:

Over medium heat, heat the brown sugar and butter. Add the pineapple and allow to caramelize. Add the rum and swirl the pan.
Spoon on top of baked yoghurt and top with chopped pistachios.

Mixed Berries with Berry Champagne Coulis: Over medium heat, simmer the berries, sugar and sparkling wine together until thick. Spoon on top of baked yoghurt.