You know the saying, “Necessity is the mother of invention.” That’s how I came up with my signature Greek yogurt dessert for a lunch I was invited to at my cousins Uma and Nando’s. It was a super hot day on that Sunday and the thought of making anything in that heat was just daunting. Even stepping out to the grocery store for ingredients felt oppressive. For this lunch I had to make a dessert that did not involve using the oven or the stove. For this lunch I had to work with what ingredients were at hand, and what I had was Greek yogurt, berries, chia seeds, and some dried fruits. With these ingredients in mind, I created this Greek yogurt dessert to take to our cousin’s place. To my surprise it turned out delicious. This dessert was such a big hit that I have been making it ever since for parties and lunch gatherings. Here is the recipe.
My Signature Greek Yogurt Dessert:
- Fage non-fat Greek yogurt – 6 cups.
- Berries of your choice. – 4 cups. I like to use blackberries, blueberries and raspberries. I find these to hold well in the dessert for a few hours. Strawberries tend to get mushy.
- Powdered sugar – 1/8 cup for every 1 cup of yogurt. You can adjust the sugar according to how sweet you want your yogurt. When I run out of powdered sugar I use honey instead.
- 1 tsp vanilla.
- 1 tbsp chia seeds for every 1 cup of yogurt.
- Finely chopped candied ginger, dried apricots or dried cherries. These ingredients are not needed. I have made this dessert without the dried fruit and it tasted just fine. Any quantity you like.
- 1 tbsp Grand Marnier – if you desire.
- Fresh picked edible flowers – I use nasturtium flowers, fragrant rose petals, and herb leaves like mint and sage.
- In a bowl add the yogurt and mix in powdered sugar, vanilla, and Grand Marnier.
- Add chia seeds and mix in.
- Place the yogurt mixture in a serving bowl.
- Add berries on top of yogurt mixture.
- Garnish with edible flowers, rose petals, and mint leaves.
- Cover and chill in refrigerator for at least 2 hours. Drizzle with honey before serving.
- You can save the remainder in the refrigerator for up to 2 days.
Cook’s notes: Once you get the hang of this recipe, you can adjust the amount of powdered sugar and add any variation of fruit.