Wednesday, 24 August 2011

Coz I'll fake it until I make it...

I've been experimenting in the kitchen, trying to compile a list of really easy dessert recipes... y'know for those days you want to make a dessert snack really quickly and without much effort or without having to buy a hundred different ingredients that you might need. Here are a few I'd like to share:

Well there are really only two ingredients in this recipe, a packet of biscuits (digestives or whatever) and a tub of yoghurt (I had strawberry, but vanilla or plain yoghurt is best).
I blitzed the biscuits into oblivion before putting the crumbs in an oven-proof Pyrex dish. Then, heated up 100g (or so) of butter in the microwave. I was really just winging it, hoping to get the right amount. Mixed the butter and biscuit crumbs together and pressed it gently but firmly into the dish to make a crust.

I then opened the tub of yoghurt and gave it a quick hand-beating before scooping it out on top of the crust, leveling it out, and popping it into the oven for between 20 - 30 minutes on 180C/375F heat. Here you'd want to see if the yoghurt has solidified somewhat and started bubbling slightly on the top before removing it from the oven. And voila, instant cheesecake with less than half the ingredients, time and calories.
Tip: I didn't pre-bake the crust, but in hindsight I'm thinking I should have popped it into the oven for ten minutes or so, removing it and letting it cool before slathering the yoghurt on to the crust. I also used Strawberry yoghurt, but I actually prefer the Vanilla/Plain one because it tastes more authentically cheese-cake-y. And I would suggest layering less yoghurt than I did in the pic, it makes each serving more decadent without overwhelming the taste-buds and has a shorter baking time.

Really, you don't have to be a Rocket Scientist to guess that the two main ingredients here: strawberries and cream. If you got that right, 10 points for you. You can use any strawberries, as long as they're not stolen and any dessert cream. I had a tin of Nestle Dessert Cream... oh happy day. What I usually do is rinse the strawberries in a colander, letting the access water drain before I slice them up into a bowl. You can slice them up any which way that pleases you; whatever tickles your fanny.
I then sprinkled 3 tablespoons of sugar onto the strawberries and mixed it around a bit. Now, you can use brown sugar as a healthier alternative; the amount of sugar you use is really up to you, taking into account individual preferences and quantities. The strawberries should then be covered and left to "stew" in it's own juices for about 2 hours. If it's a particularly hot day, you can let them stew in the refrigerator.
After some time, the strawberries will look all syrupy and delicious... then it's time to layer them with the cream. Be careful not to beat the cream too much, you don't want it to be too runny, a nice thick-ish consistency is what you're looking for. Then go about layering to your hearts content. And it really is as easy as that. Simple and oh so delicious.
Tip: For added substance and to dilute the acidity of the strawberries, slice a banana or two into the mixture as well as some papaya. You can also add some grenadine/granadilla/passion fruit pulp for an added kick of flavour and you'll have yourself a nice tropical summer fruit salad with cream.

So I don't have a name for this one, sue me. I can't even remember where we learned to make this dessert. Anyways, main ingredient here is a packet of your favourite Jelly/Jello powder (80 grams) and a can of evaporated milk.
You can start by making the jelly/jello halfway. Most packets require you to add a glass of boiling hot water (between 200ml - 225ml) to the powder as well as a glass of ice cold water before stirring the mixture and letting it set. HOWEVER, for this recipe, you only need the glass of boiling hot water for the jelly/jello powder, that is 225ml of hot water for 80g of whatever flavour jelly powder.
Mix the jelly powder and hot water well before adding it to the can of evaporated milk. Blitz the mixture in a blender for about 10 to 15 seconds. Pour into the mould or dish, cover and store it in the freezer for 20 - 30 minutes to set. Remove and put it into the refrigerator and presto... you have a nice creamy jelly-ish pudding for dessert.
Tip: For extra creamy-ness, add whatever leftover cream you may have from the Strawberries and Cream before blitzing all the ingredients together, a table spoon or two would do. Blitz for no longer than a few seconds at a time, you don't want the mixture to become too frothy. And if you happen to forget the dessert in the freezer, it's no train-smash. Simply let it thaw and it will be good to eat in no time.

Bon Appetit!


  1. I think you have the makings of a female Jimmy Oliver. He's also very keen on quick and easy desserts. Pulping fruit in a blender, adding sugar and yoghurt and freezing the mixture is one of his recipes.

  2. Dang. Wished I saw this before getting home. Looks lights and delish.

  3. I had no idea you could bake yogurt and it would set up! Definitely going to be trying this one!

  4. Ooooh these sounds really divine, will try them soon and let you know:)

  5. GB - I quite like Jamie, he makes cooking look so easy. And he swears like a sailor.

    Fathima - Speaking of which, I'm quite hungry now.

    Angie - Try it! I hope it comes out delicious...

    Princess - Yep, go ahead and let me know ;)

  6. Oh heaven almighty, this is superb!!!! I LOVE LOVE LOVE making desserts, and cheesecake is one of my absolute favorites! I've made a version of yours before (letting the crust cool allows for it to harden) but with jell-o and yogurt, I think, so that the yogurt solidifies. In the summer, I'll just use plain yogurt and freeze it. YUuuuUM!!!

    Let's spend a whole day making desserts and eating them! :)

  7. You are such a cook.I can not make one dessert properly .

    Lovely blog

    I am your new follower .Follow me back.

  8. Yogurt cheesecake is absolutely brilliant. Seriously!

  9. Michi - Last night I tried making Raspberry mousse by whipping up some fresh cream and folding in some Raspberry Jell-o. It came out quite nice! Ok, so we have a date to make all kinds of delicious goodies and eat them!

    Izdiher - Thanks for the visit. Anyone can cook, it just takes practice :)

    Diedre - I concur! Think I'll have to make some more again soon.