Baked yoghurt
Easy
5 minutes 
45 minutes Garnish this strained baked yoghurt with caramelised seasonal fruit to create a showstopping centrepiece on your brunch table, any time of the year. Play around with baking it into different shapes and evolve your presentation with the seasons.
Ingredients
Method
- 2 x 500 g Woolworths Ayrshire double cream strained wild blossom honey yoghurt
- 4 extra large free-range eggs For garnish:
- 1 pineapple, cut into wedges
- 50 g castor sugar
- 50 g Woolworths wild blossom honey comb
Method
Ingredients
1. Combine the strained yoghurt and eggs in a large bowl.
2. Pour into a baking dish of your choice; we used a 23 cm pie dish.
3. Place in a preheated oven of 180ºC and bake for 25 minutes. Lower the temperature to 160 °C and continue to bake for a further 20 minutes. Remove from the oven and allow to cool down.
4. Place the pineapple chunks on a baking sheet and sprinkle with castor sugar. Gently caramelise them with a small blow torch.
5. Garnish the tart with the pineapple and honeycomb.
Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
Thick, creamy and versatile, Woolworths’ double-cream strained Ayrshire yoghurt comes in 150 g pots or 500 g jars. Perfect for breakfast bowls, smoothies, baking or snacking, it’s a simple way to add a creamy, gut-friendly touch to your day.
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