This simple, baked yogurt dessert is silky smooth and, I would like to think, healthy-ish.
Bhapa doi is a Bengali dessert made with yogurt and jaggery. This simple, baked yogurt dessert is silky smooth and, I would like to think, healthy-ish. The texture reminds me of panna cotta, but without all of the fuss! Most of the sweetness comes from the berries, so feel free to play with the amount of sweetened condensed milk so that the sweetness level is to your liking.
Makes 4 (4-ounce [113-g]) ramekins
- ½ cup (120 ml) heavy whipping cream (see Note)
- ½ cup (47 g) fresh raspberries
- 1 tbsp (20 g) blueberries, about 10 berries 3 strawberries, destemmed
- 1 cup (160 g) plain Greek yogurt (see Note)
- ¼ cup (60 ml) sweetened condensed milk (see Note)
- 1 tsp vanilla extract
- ½ cup (113 g) fresh berries, for garnish
- Preheat the oven to 215°F (102°C).
- Add the heavy cream and berries to a blender, and blend until smooth, about 20 seconds. Strain the mixture into a mixing bowl. Add the yogurt, sweetened condensed milk and vanilla. Whisk well.
- Divide the yogurt mixture into the ramekins. Place the ramekins in a 9 x 13–inch (23 x 33–cm) baking pan and fill the pan with water until it comes halfway up the sides of the ramekins. Cover with foil and bake for 25 to 30 minutes, or until the center is barely set and wiggles a little when gently shaken. Cool and chill the bhapa doi in the refrigerator for at least four hours. Top with additional berries when ready to serve.
Note: Feel free to change up the fruit and use whatever is seasonal and local to you! You can also use coconut cream, coconut yogurt or sweetened condensed coconut milk to make this dish vegan.