Greek Lemon Yoghurt Pudding

Prep time 10 min Refrigerate 30 min

All you need to do is whip up some lemon juice and zest with the condensed milk, then fold in  full or low fat Greek yoghurt, add some crumbled biscuit on top and you are done.

I last had condensed milk about a year ago in a Vietnamese coffee. It was decades before that that I had it in a cheesecake that a Greek Cypriot friend of ours made while we lived in Cyprus. I also vaguely remember having it growing up in Cairo when there was a temporary shortage of fresh milk during the Nasser revolution in the late 50’s.

I raise all this because Marcelle and I have just returned from a fabulous three-week holiday in the Greek Islands and one of the culinary highlights was a delightful lemon yoghurt pudding we had that included condensed milk as an ingredient.  It was served as a complimentary dessert in one of the tavernas we frequented in the small fishing village of Kini on Syros Island. 

I could go on and on about all the wonderful Taverna food we had. The fresh grilled fish and shrimps, the succulent Souvlakis (grilled pork and chicken on skewers) and the delicious Greek salads and dips. Also, sinful desserts like nutty baklava and Greek orange cake, dripping with sugar syrup, were in abundant supply but what really stood out for me was that simple lemon yoghurt pudding. 

Because I don’t bake, condensed milk is one of those ingredients that never came up on my radar and I was not even sure it was still available. Mixed with yoghurt, it makes a quick, delicious and a (relatively) guilt free way to end a meal.

You can also top it with berries in the summer, chopped hazelnuts in the winter, and a dollop of jam or caramel sauce in-between. It’s the epitome of fast and fancy, and something that needs to be in your repertoire. 

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