This is a delicious, light dessert. Low on calories and high on deliciousness.
Ingredients
Serves 4
- 200g rhubarb, cut into 1-inch pieces
- 1 tablespoon of sugar
- 400g Irish Yogurt Clonakilty Custard style yogurt
- 2 egg yolks
- 50g caster sugar
- 1 teaspoon vanilla paste
Method
- Preheat the oven to 150°C (300°F).
- In a small baking tray, combine the rhubarb pieces with the tablespoon of sugar and bake for 15 minutes until the rhubarb softens.
- Reduce the oven temperature to 120°C (250°F).
- Once the rhubarb is done, remove it from the oven and divide it between 4 ramekins.
- In a bowl, beat the egg yolks, caster sugar, and vanilla paste together until smooth.
- Fold in the Clonakilty Natural Yogurt, mixing thoroughly.
- Pour the yogurt mixture over the rhubarb in the ramekins.
- Bake for 20 minutes, or until the yogurt is set with a slight wobble in the center.
- Allow to cool to room temperature before refrigerating for 1-2 hours.
- Serve chilled and enjoy.
