This post is a part of a series of 101 ways to enjoy plain yogurt. (Keep scrolling down after you click on link to see the entire list.) For more information about yogurt in general, go to my Yogurt page.
My kids cared very little about the cute faces I made with the garnish. They knew to go straight for the custard and were uncharacteristically focused while eating these. The few minutes of silence, save the sound of spoons hitting the bottom of the bowl, were followed by big smiles.
I partially followed a recipe for Vanilla Creme Anglaise from Julia Child’s Mastering the Art of French Cooking for the custard.
Mix the yogurt and sugar together in a small bowl until smooth. Divide yogurt between two ramekins or small bowls. Top each with a scant 1/4 cup of the custard. Garnish with fresh berries. Serve.
This rice pudding tastes best if the rice isn’t too old (say under 24 hours).
Since the berries completely overwhelm the appearance of the snack, I took a photo of the “pudding” while I was mixing it up.
1/3 cup cooked brown rice, cooled to room temperature
1/3 cup Greek-style yogurt
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/3 cup fresh blueberries, strawberries, and/or raspberries
Stir together the rice, yogurt, maple syrup, and cinnamon in a small bowl. Top with berries. Serve.
Lemon basil is my new best friend. I picked it up at a farmer’s market in Hartford. My apologies for taking up your time with an “exotic” ingredient. But really, if you could bury your face in a bunch of lemon basil like I have been for the past 48 hours, you’d understand.
This snack could be even more tasty if the amount of strawberries and lemon basil were doubled or even tripled. The yogurt would be more of a dressing for what I’m sure would be an incredible fruit salad. Add different kinds of berries to the mix as well. Report back.
1/2 cup plain yogurt
1/4 teaspoon vanilla extract
1 teaspoon sugar
3 – 4 medium strawberries (or more), chopped fine
5 – 6 leaves fresh lemon basil (or more), chiffonade
Mix the yogurt, vanilla, and sugar in a small bowl. Top with strawberries and lemon basil. Serve immediately.