315 ml (10 fl oz) l 1/4cups whipping cream
250 g (8 oz) 1 cup natural yogurt
1 1/2 cups (250 g) 8 oz brown sugar
fresh strawberries or raspberries, to serve, if desired
250 g (8 oz) 1 cup natural yogurt
1 1/2 cups (250 g) 8 oz brown sugar
fresh strawberries or raspberries, to serve, if desired
method
1. In a large bowl, whip cream to stiff peaks.
2. Fold in the yogurt.
3. Half fill 4 glasses with the creamy mixture.
4. Sprinkle with about one-third of the sugar.
5. Spoon remaining creamy mixture on top of the sugar, then pile on remaining sugar.
6. Chill in the refrigerator overnight.
7. Serve puddings on their own, or with fresh strawberries or raspberries, if desired
Note: The brown sugar dissolves and forms a fudgy layer in these puddings.
They must be prepared a day in advance to allow for this.
2. Fold in the yogurt.
3. Half fill 4 glasses with the creamy mixture.
4. Sprinkle with about one-third of the sugar.
5. Spoon remaining creamy mixture on top of the sugar, then pile on remaining sugar.
6. Chill in the refrigerator overnight.
7. Serve puddings on their own, or with fresh strawberries or raspberries, if desired
Note: The brown sugar dissolves and forms a fudgy layer in these puddings.
They must be prepared a day in advance to allow for this.
serving amount
serves 4
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