The reason I generally endeavor to make sound treats and evade overwhelming cream, margarine and so on and so forth is on the grounds that I like to get my café fix from time to time. And after that, when you have overly charming spots that serve Rainbow Donuts (did I simply state rainbow donuts?!), you can't state no regardless of whether they make you feel remorseful later.
So by making solid pastries, I like to sort of make myself like not over-enjoying sugar-stacked stuff.
A day or two ago, I saw that I had a major old tub of Greek yogurt lying in the cooler and for reasons unknown, I wasn't generally feeling it. Obviously, I raced to Pinterest and had a go at looking through a basic pastry formula utilizing Greek Yogurt.
On the off chance that you ask me whether this has an aftertaste like the genuine article – I will be straightforward. A customary chocolate mousse has that rich velvety consistency since it has cream, eggs and all the exquisite things that makes it eminent.
- Greek Yogurt - 1 3/4 cups
- Milk - 1/2 cup
- Chocolate Chips - 1/2 cup (I used semi-sweet chocolate chips - but you can use dark or sweet chips if you prefer)
- Honey - 1 tbsp
- Vanilla Extract - 1 tsp
Instructions
- Pour milk in a saucepan and put it on low heat. When the milk warms up, add chocolate chips and stir them until they melt. (Don't bring the milk to a boil)
- Once the chocolate chips are melted, remove the milk from heat and let it rest for 3-5 minutes. Add honey, vanilla extract and greek yogurt and mix it properly. There should be no lumps (you can even use a hand mixer for this)
- Pour it into ramekins and let it chill for at least 2 hours.
- Serve chilled. You can add a little whipped cream on top while serving if you desire.
Read more our recipe Crockpot Carnitas from Pork Tenderloin (Paleo, Whole30, Low Carb, Keto)
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