Baked Yogurt With Blueberries

I love a good, simple recipe that is totally delish. With a few tricks up my sleeve, I was able to upgrade this already yummy dessert into a fruity delight.

Baked Yogurt With Blueberries

Serves 6

Ingredients

1 vanilla bean*

8 oz plain yogurt

8 oz heavy whipping cream

8 oz condensed milk, sweetened

4 oz blueberries

1 tbsp sugar

1 tsp cinnamon

pinch of nutmeg

Directions

Preheat oven to 250 degrees F.

Split the vanilla bean and scrape the innards into a mixing bowl with the yogurt and whisk until the beans are disbursed evenly throughout the yogurt. Add the heavy whipping cream and condensed milk and continue whisking until combined.

Pour the mixture into 6 small ramekins (placed on a cookie sheet) and transfer the filled ramekins to the oven to bake for 15-20 minutes, until just set. Turn off the oven and leave the door slightly open to allow the baked yogurt to cool in the oven.

Once cooled, cover the ramekins with plastic wrap and refrigerate for a few hours.

Meanwhile, combine the blueberries, sugar, cinnamon and nutmeg in a microwave-safe bowl and heat in the microwave for 1 minute. Cool the blueberry mixture in the refrigerator until you are ready to serve.

When serving, simply add a spoonful of blueberries over the baked yogurt.

*Baker's Note: When you are done using your vanilla bean for this recipe, do not discard. Add the bean to your homemade jar of vanilla extract for more vanilla-y flavor in future desserts. :)

Recipe adapted from The Purple Foodie