Greek Yoghurt and Passion Fruit Puddings Recipe

This didn’t really start out meaning to be what it is, but I made them, then looked at the recipe afterwards, and realised the error of my ways!

I’ve been making things from Prue Leith’s new book - Life’s Too Short to Stuff a Mushroom. It’s a lovely book, as I’ll post more about it soon. She has a breakfast section, and there are a couple of pages on ‘Yoghurt Made Posh’ which starts with making your own yoghurt.  There is also a bit that says 50/50 yoghurt and double cream makes a good pudding. 

I didn’t really read either bit properly before doing this pudding. Which is very unlike me, however I’ve landed up with this pudding, which is luscious, so I’ll pass it onto you. 

Perhaps you’ve added sugar to yoghurt before, but I haven’t, we usually drizzle with maple syrup or honey along with berries and granola. It makes it Greek yoghurt so good!  It’s also very easy, an actual 10 minute pudding, 5 if you are faster than me! It’s barely a recipe, but sometimes barely recipes become regulars. 😊

Greek Yoghurt and Passion Fruit Puddings

Adapted from Life’s Too Short to Stuff a Mushroom by Prue Leith

Per person

200g Greek Yoghurt

1 tablespoon and 1 teaspoon caster sugar

2 Passion Fruits, ripe and crinkly

I used margarita cocktail glasses (which have never seen an actual margarita, only puddings!). 

Stir the sugar into the yoghurt. Spoon in a third of the yoghurt mix, then one halved and scooped out passion fruit. Follow with the remaining two thirds of the yoghurt mix and top with the remaining scooped out passion fruit.