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Baked Yogurt No Eggs Healthy Recipe: A Creamy Delight
Maya Bennett

Baked Yogurt No Eggs Healthy Recipe: A Creamy Delight

A custard-soft eggless yogurt baked with spiced warmth, lightened with condensed milk and optional fruits. A 25-minute keto-friendly dessert with global comfort roots.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Global Comfort
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 cups thick yogurt (strained for 1-2 hours)
  • 1 cup sweetened condensed milk (or ½ cup sugar + ½ cup cream)
  • ½ cup fresh cream (optional, can substitute with plain milk)
  • ½ tsp cardamom or 1 tsp vanilla extract (optional)
  • ½ cup diced mango or berries
  • 2 tbsp slivered almonds (optional)

Method
 

  1. Line a sieve with muslin cloth. Pour 2 cups yogurt and strain 1-2 hours.
  2. Whisk strained yogurt until thick; add condensed milk (or sugar-cream mix) until dissolved.
  3. Fold in optional diced fruit and slivered almonds. Add cardamom/vanilla extract.
  4. Preheat oven to 350°F (175°C). Pour mixture into greased ramekins. Place in a roasting pan with 1-inch hot water (water bath). Bake 25-30 minutes until center slightly jiggles.

Notes

Room-temperature yogurt prevents clumping.
Water bath ensures gentle cooking; cover with foil if edges brown too quickly.
Substitute dairy with coconut cream for vegan option.
Store covered in fridge for up to 3 days.