Baked Yogourt Food

BAKED YOGURT WITH TROPICAL FRUIT COMPOTE

Steps:

• For the baked yogurt: Preheat the oven to 275 degrees F.
• Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
• For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
• To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.

BAKED YOGOURT

Steps:

• Preheat oven to 180 degrees Celsius.
• Combine ingredients in a large bowl until smooth.
• Pour into a shallow ovenproof glass baking dish.
• Reduce oven temp to 160 C and bake for 30 minutes or until set.
• Remove from oven and cool.
• Cover and refrigerate until cold.
• Serve with fruit or granola. Great from breakfast or as a dessert.