This Caramelised Yoghurt Cream deserves a place on any dessert table. For a start, the ease and simplicity of its preparation make it very attractive. There are just three ingredients and there is no cooking. Do I have your attention by now? When I first tried this recipe many years ago, I was sceptical that the end result would amount to much. I was wrong! This is a delicious dessert, and the fact that it is so easy to prepare makes it a winner.
Despite the ease of preparation, this is not a whip-it-up at the last moment recipe.
You do need to plan for this dessert as the yoghurt is first strained overnight, or for a minimum of 6 hours. I prefer to use Greek yoghurt as it is deliciously rich and creamy. Greek yoghurt differs from regular yoghurt in that it has already been strained to remove some of the whey.
After straining the yoghurt, I add some whipped cream and gently fold the two together. I then turn the mixture into a serving bowl and top with light brown sugar. After a short time, the acidity in the yoghurt causes the brown sugar to melt, forming a delicious, caramel flavoured topping.
I don’t even think of this dish with the negative connotation that the word “dessert” sometimes evokes. The main ingredient, being yoghurt, almost allows me to feel that it is a health food, and I generally serve it with fruit, so that’s a good thing too, right? The yoghurt becomes slightly decadent by the addition of whipped cream. Or perhaps the whipped cream becomes healthier with the addition of yoghurt? Hmmm. Food for thought.
There are many ways in which to serve this delicious yoghurt cream.
I frequently serve it with berries. It is also delicious served with a slice of cake, grilled figs, poached peaches, apricots, or my Brandied Oranges. In fact, you could almost serve it any time you would serve whipped cream.
I think you will like this quickly and easily made recipe. Please let me know in the comments below if you do.
Caramelised Yoghurt Cream
- 1 kg full-fat Greek yoghurt
- 200 ml thickened cream *
- 4 tablespoon soft brown sugar
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Line a fine-meshed sieve with dampened cheesecloth*. Place the sieve over a medium-sized bowl.Turn the yoghurt into the cheesecloth. Fold over the edges of the cheesecloth to cover the yoghurt.Place the bowl, sieve and yoghurt into the refrigerator and strain for a minimum of 6 hours.*
- Turn the strained yoghurt into a medium-sized bowl*.Using hand-held electric beaters or a whisk, whip the cream to soft peaks*.
- Using a large rubber spatula or a large spoon, gently fold ⅓ of the cream through the yoghurt to slacken it a little. This makes it easier to fold in the remaining cream.Fold through another ⅓ of the cream, and then the final ⅓.
- Place the combined cream and yoghurt into a wide, shallow bowl or into individual serving bowls.*
- Smooth the top as evenly as possible and sprinkle generously with soft brown sugar, covering the yoghurt and cream mixture as much as possible. Add more sugar if necessary.Place the bowl in the refrigerator.
- The sugar will take about 2 hours to completely melt.Serve the yoghurt cream with berries, poached fruit, grilled figs or alongside a plain cake.
*The Australian tablespoon is 20ml (4 tsps). In many other countries, a tablespoon is 15ml.
The amount of sugar required will depend on the diameter of the bowl that you use. It is important to use a wide, shallow bowl to have as much caramelised surface as possible.
*On occasion, when I don’t have cheesecloth, I have used a clean, white linen, table napkin.
*I generally set the strained yoghurt, whilst still in the sieve, aside and drain the whey from the bowl. Then, to save washing up, I turn the strained yoghurt back into the same bowl.
*You can drink the whey instead of discarding it, it is full of probiotics. If you find the flavour not to your taste, add it to a smoothie, use it when making pancakes or as part of a marinade for chicken or meat.
*Do not over whip the cream. Just whip to gentle, soft peaks. If it’s too stiff it will be difficult to fold into the yoghurt.
*When folding one ingredient into another, you want to avoid knocking out too much air. I like to use a large rubber spatula but a large metal spoon is also ideal. The lighter mixture, in this case cream, is added to the heavier mixture. I start by adding ⅓ of the cream to slacken the yoghurt. Run the spatula, or spoon, around the side of the bowl and then along the base. Fold the mixture over onto itself. Give the bowl a quarter turn and repeat the technique until the cream is folded in. Fold in the remaining ⅔ of the cream, repeating the method for folding, until the mixture is smooth and creamy.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
My grandmother served this up to us as kids, a firm family favourite, she called it La Puda. I’ve never met anyone else who has ever tried or heard of this recipe before. So nice to find it here! ❤️
Hi Lisa, how lovely that we were able to remind you of your grandmother’s dessert. It is a favourite of mine, so easily made, great on its own or accompanying other dishes. Thank you for telling us about your memories. 🙂
My aunty gave me this recipe years ago it was called passion pudding . It is the easiest and gorgeous dessert I have ever tasted. A must for the recipe book.
Hi Georgina! We hadn’t heard it by that name before – how lovely!
We agree it’s a gorgeous dessert!
I am following this blog for a very long time and I must say, its really not complicated.
My partner just tried this cream, and it taste very good .
Thank you for letting me know that you enjoyed the Yoghurt Cream Samar. I agree, it does taste very good. 🙂
This looks and tastes so delicious – and so easy! We love it!
Thank you, Sophia! 🙂
Mama Maggie's Kitchen
This is soooo yummy!
I look forward to hearing how you enjoy it. It is a favourite of mine, so many ways in which to serve it. 🙂
Love this version! I used to do it with saffron and pine nuts. One of my favorite things ever. Thank you for sharing this delicious idea.
Arya your version sounds amazing. 🙂
This is lovely and so easy to make!
Thank you, Catherine!
I really love all of your recipes, it’s very easy to follow. And I’m down for anything with caramel or caramelize words! I really love them a lot!
I agree Lala, just mention the word “caramel” and I’m immediately interested. 🙂 🙂
Oh yummy!, thanks for the idea. It really does sound delicious and I’d love to try it.
It’s a lovely recipe Sabina; please let me know how you enjoy it. 🙂
I love how you have also added in the recipe notes as it educates more about this recipe. I love anything that is caramelized as I love to taste.
This is a really wonderful recipe, and my family all loved it.
Thank you for the great feedback, I do appreciate it. I agree, a caramel flavour is always difficult to resist. 🙂