Serves 6
A delicious treat. Inspired by a recipe in Anytime cookbook by Liezie Mulder. We have reduced the condensed milk a little, but by all means add more if you prefer it sweeter. The yoghurt mixture firms up beautifully after baking and chilling. Instead of the condensed milk, use 4 T (60 ml) of strawberry jam, it is equally delicious.

You will need

1 cup (250 ml) fresh cream
1 cup (250 ml) double cream yoghurt
½ cup (125 ml) sweetened condensed milk
fresh fruit of your choice eg. berries, granadillas, kiwi fruit, pomegranate pips or stewed rhubarb

pineapple sage flowers, mint or edible blooms like violas, borage etc.

Ina’s Tip

The baked yoghurt can be done a day or two in advance and refrigerated until needed.


Adjust oven rack to middle position. Preheat oven to 140°C.

Mix the cream, yoghurt and condensed milk together and stir until smooth.

Divide evenly among small ovenproof glasses or demitasse coffee cups.

Place on a baking tray and bake for 15 minutes.

Remove from the oven and leave to cool to room temperature, then refrigerate.

Finish off with berries or any other fruit of your choice.