The Greekish Life
Eat and Drink
Greek Lemony Yogurt Dessert
This is an incredibly quick and easy recipe for a light and lemony yogurt dessert. My cousin Moschoula deserves all the credit, as she made it for me when we stayed together at her place on the island of Evia.
She said it was important not to use fat free yogurt for this, but to use the 5% kind. I expect it has to do with how creamy it is and how well it will set up.
It's all of four ingredients, and takes minutes to throw together. The longest part is waiting for it to chill in the refrigerator.
If you can't find the Greek "Papadopoulos" brand I used here, use any lemon sandwich cookie. You can also experiment with butter cookies, shortbread cookies or even graham crackers.
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It's sweet and creamy, protein-rich (you can't say THAT about most desserts) and sooooo delicious!
Greek Lemony Yogurt Dessert
serves 6-8
1 32 oz. container 5% plain Greek yogurt
1 14 oz. can sweetened condensed milk
1 lemon, for zest and juice
6 lemon sandwich cookies (or one or two extra to taste)
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1. Zest lemon until you get about a teaspoon of zest and set aside.
2. Juice the entire lemon and set juice aside.
3. Take the lemon sandwich cookies and pulverize them lightly in a food processor until they're rough crumbs.
4. Empty all the yogurt into a large bowl.
​5. Slowly add the entire can of sweetened condensed milk a little at a time, folding it completely into the yogurt.
6. Add in the lemon juice, stirring it into the mixture.
7. Add the zest as well and stir. Make sure everything is well-mixed.
Cover the bowl with a cover or plastic cling wrap and put it in the fridge for at least 3 hours to chill.
When ready to serve, spoon it into small bowls and top with the crumbled lemon cookie crumbs.
Keep the rest refrigerated. This will last about a week in the fridge.
Keep the cookie crumbs in a separate covered container and only add them when you're ready to serve, or they'll get soggy in the yogurt.
Enjoy!
Do you love Greek food? Take a look at more easy recipes here!
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