Baked yoghurt pudding with berries 

Baked yoghurt pudding with berries
363 kcal


Preparation:30 min
Ready in:70 min
1 serving contains (Percentage of daily recommendation)
Calories363 kcal(18%)
Protein11 g(22%)
Fat16 g(20%)
Carbohydrates42 g(16%)
Added Sugar22 g(24%)
Roughage7 g(23%)

Recipe Development: EAT SMARTER


For servings

3 ⅓ cupsRaspberries
⅓ cupssugar
3 tablespoonsbutter
3 tablespoonspowdered sugar
1Vanilla pod
1 tablespoonlemon juice
⅞ cupsBulgarian Yogurt
1 tablespoonCorn starch
2 tablespoonsflour
butter for the mold


1 Preheat the oven to 180°C | 350F | gas 4.
2 Clean the raspberries and mix them with 3 tbsp of the sugar. Cover and allow to sit.
3 Beat the butter and powdered sugar together until light and fluffy.
4 Separate the eggs. Gradually add the egg yolks to the butter mixture.
5 Slice the vanilla pod open lengthwise. Remove the vanilla pulp and mix it into the butter along with the lemon juice and yogurt. Gradually add in the starch and flour.
6 Beat the egg whites with 2 tbsp of sugar until stiff peaks form. Carefully fold into the batter.
7 Grease an oven proof baking dish with the butter and sprinkle with the remaining sugar. Place half of the batter in the dish. Cover with half of the raspberries. Place the remaining batter on top.
8 Bake in the oven until golden brown (35-40 minutes).
9 Sprinkle with the remaining raspberries and serve.


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