Greek Yogurt Lemon Pudding Food

LEMON CARDAMOM PUDDING WITH GREEK YOGURT

Steps:

• Heat up milk with crushed cardamom pots in a medium-sized pot and let come to a boil. Turn off the temperature and let milk cool down to room temperature. This can be done one day in advance! Strain milk through a sieve. For a more delicate cardamom flavour, skip this step and add crushed cardamom pods to the rest of the pudding ingredients in step 2 .
• Rub lemon zest into the sugar with your fingertips until fragrant. Whisk the lemon sugar and cornstarch together in a medium-sized pot. Add the whole milk and whisk everything until smooth. Add the egg yolks and salt and cook on medium heat, stirring, until thickened enough to thickly coat the back of a spoon.
• Remove the pot from the stove and stir in the lemon juice and butter. Pour the pudding through a strainer into a large serving bowl or 4 individual serving dishes.
• Let the lemon cardamom pudding cool to room temperature. Chill, loosely covered with cling film, for at least 3 hours and up to 3 days, until set and thoroughly chilled. Serve decorated with a dollop of Greek Yogurt.

QUICK YOGURT AND PUDDING

Steps:

• Measure yogurt into medium bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. Stir in strawberries.
• Spoon evenly into five dessert dishes; cover.
• Refrigerate at least 1 hour. Store leftover pudding in refrigerator.