Homemade yoghurt dessert recipes: Strawberry and Manuka Honey Baked Yoghurt or Vanilla Yoghurt Mousse?

Easy recipes: Try these chef-curated yoghurt-based recipes for your summer desserts

Looking for dessert recipes that are light and easy to digest? Here’s an exclusive selection with yoghurt as the key ingredient to make it healthy, nutritious, and of course, delicious. From Baked Vanilla Yoghurt with Orange Glaze Sauce to Velvet Amber Yoghurt as a tribute to Mishti Doi,  not to forget the timelss Gandharaj Lemon, Sundarbans Organic Honey, and Yoghurt Parfait – each dish here is chef-curated offering flavoursome addition to your party.

Easy yoghurt-based recipes: Baked Vanilla Yoghurt with Orange Glaze Sauce

Baked Vanilla Yoghurt with Orange Glaze Sauce

By Chef Manoj Bisht, Executive Chef of Colva Kitchen, Courtyard By Marriott Goa Colva

• Take a bowl and add in half a cup each of plain yoghurt, heavy cream and condensed milk. Add in the vanilla extract.
• Mix everything well until smooth. Pour it in ramekins and bake in a 120° Celsius oven for 15-20 minutes. No need to preheat the oven for this recipe.
• After 15 minutes, the middle of the ramekins should be jiggly. If it’s still liquid, bake for a couple of minutes more. Remove from the oven and allow it to cool.
• Take 2 tablespoon of orange marmalade or jam of your choice and add in 2 tablespoon of water. Bring it to a simmer until the jam has melted.
• Allow it to cool a bit and pour a tablespoon of the melted syrup on each ramekin. Refrigerate for 6-8 hours in the fridge and serve cold.

Easy yoghurt-based recipes: Velvent Amber Yoghurt

Velvet Amber Yoghurt

By Chef Rakesh Bisht, Bakery Chef, Taj Holiday Village Resort & Spa Goa

• To begin, set up a double boiler by placing a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.
• In the bowl, combine 100 gm of yoghurt, 100 gm of cream, and 100 gm of condensed milk (or coconut milk), whisking until the mixture is smooth and well blended.
• Allow the mixture to gently heat, stirring occasionally, ensuring it does not boil but thickens slightly. Once the mixture has reached a creamy consistency, remove it from the heat and pour it into individual moulds or serving dishes.
• Let it cool at room temperature for a few minutes, then refrigerate for 2-3 hours, or until the yoghurt sets and firms up. Before serving, top with freshly sliced seasonal fruits for added freshness and flavor. Serve chilled and enjoy the delightful, creamy dessert.

Easy yoghurt-based recipes: Gandharaj Lemon, Sundarbans Organic Honey, and Yoghurt Parfait

Gandharaj Lemon, Sundarbans Organic Honey, and Yoghurt Parfait

By Pastry Chef- Bhaskar Chakraborty, JW Marriott Kolkata

• Prepare the yoghurt mix: In a bowl, mix Greek yoghurt, Gandharaj lemon zest, lemon juice, and honey until well combined. Adjust sweetness as needed.
• Layer the parfait: In a serving glass or bowl, start with a layer of granola or crushed biscuits at the bottom.
• Add yoghurt: Spoon a generous layer of the Gandharaj-lemon-infused yoghurt on top.
• Add fruits and nuts: Scatter fresh fruit and some chopped nuts over the yoghurt.
• Repeat the layers: Repeat the layers for a beautiful parfait.
• Finish and chill: Drizzle a little more honey on top, garnish with a pinch of lemon zest, and refrigerate for 10-15 minutes before serving.
• Serving tip: Serve chilled for a refreshing treat. Pair it with a warm cup of Darjeeling tea for a delightful snack or dessert.

Easy yoghurt-based recipes: Strawberry and Manuka Honey Baked Yoghurt

Strawberry and Manuka Honey Baked Yoghurt

By Chef Sushil Multani, Executive Chef of Barn Cafe

• Preheat oven: Set your oven to 160°C
• Mix ingredients: In a bowl, whisk together yoghurt, cream, condensed milk until smooth
• Pour into ramekins: Divide the mixture into ramekins or small oven-safe bowls
• Water bath: Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the ramekins
• Bake: Bake for 20–25 minutes or until the yoghurt is set but slightly wobbly in the center.
• Cool and chill: Let them cool to room temperature, then refrigerate for at least 2 hours before serving.
• Garnish with sliced Strawberries and drizzle Manuka Honey.

Easy yoghurt-based recipes: Vanilla Yoghurt Mousse

Vanilla Yoghurt Mousse

By Chef Sumeet, Executive Pastry Chef, The St Regis Goa Resort

• Soak the gelatin sheets in cold water for about 10 minutes to bloom (soften). After soaking, gently squeeze out the excess water. Set aside.
• In a saucepan, heat 250g of Elle Vire (heavy cream) over medium heat. Scrape the seeds from the vanilla bean and add both the seeds and the pod to the cream. Stir occasionally and bring it to a gentle simmer (do not boil).
• Once the cream is heated, remove the saucepan from the heat, and discard the vanilla pod.
• Add the softened gelatin sheets to the warm cream and stir until they fully dissolve. This should take about 1-2 minutes. Let the cream cool to room temperature.
• In a chilled mixing bowl, pour the remaining 500g of Elle Vire (heavy cream). Using a hand whisk or an electric mixer, start whipping the cream on medium speed.
• As it begins to thicken, gradually add 90g of sugar.
• Continue whipping until you achieve soft to medium peaks, but do not overwhip.
• Once the cream mixture has cooled to room temperature, gently fold it into the 500g of yoghurt using a spatula. This will give your mousse a smooth and creamy texture.
• Finally, gently fold the freshly whipped cream into the yoghurt mixture until well combined.
• Tip: Make sure you don’t deflate the cream, fold it gently for a light and airy mousse.