Eggless Strawberry Yogurt Pudding | How to make Eggless Strawberry Yogurt Pudding

By Meena Kumar  |  26th May 2016  |  
1 review Rate It!
  • Eggless Strawberry Yogurt Pudding, How to make Eggless Strawberry Yogurt Pudding
Eggless Strawberry Yogurt Puddingby Meena Kumar
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    5

    People

14

1





About Eggless Strawberry Yogurt Pudding

Ideal summer dessert when you have lots of strawberries.

Eggless Strawberry Yogurt Pudding, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Eggless Strawberry Yogurt Pudding is just mouth-watering. This amazing recipe is provided by Meena Kumar. Be it kids or adults, no one can resist this delicious dish. How to make Eggless Strawberry Yogurt Pudding is a question which arises in people's mind quite often. So, this simple step by step Eggless Strawberry Yogurt Pudding recipe by Meena Kumar. Eggless Strawberry Yogurt Pudding can even be tried by beginners. A few secret ingredients in Eggless Strawberry Yogurt Pudding just makes it the way it is served in restaurants. Eggless Strawberry Yogurt Pudding can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Eggless Strawberry Yogurt Pudding.

Eggless Strawberry Yogurt Pudding

Ingredients to make Eggless Strawberry Yogurt Pudding

  • Strawberry - 6-8 medium sized chopped
  • Yogurt- 1 cup ( Go for whole milk to get creamy texture)
  • Full fat fresh cream - 1 cup (Cut down with whole milk or half and half)
  • Condensed milk - 1 cup
  • Vanilla essence - 1 tsp
  • Boiling water - 2 -3 cups (for the water bath)

How to make Eggless Strawberry Yogurt Pudding

  1. Blend the strawberry into really smooth paste without adding water. Blend the yogurt, cream and condensed milk too . Mix the strawberry blended into the yogurt mixture mix until combined.
  2. Pour into individual ramekins or into a loaf pan. (Do not grease moulds) Take a large baking dish and pour the boiling water into it carefully and keep the ramekins or loaf pan into this large baking dish.
  3. Take care so the ramekins does not submerge.
  4. Bake at 350 F for 20-25 minutes until the top is firm yet jiggly on touch. (Do not let edges brown or burn) Remove ramekins or loaf pan from water bath .Allow it cool at room temp.
  5. Refrigerate upto a day and decorate as desired while serving. This dessert can be served warm or chilled too.

Reviews for Eggless Strawberry Yogurt Pudding (1)

Reema Thukrala year ago

such a refreshing recipe!
Reply