This Greek yogurt lemon pudding is ultra-easy and was perfect at the end of our big meal. I made it again soon after I got home, because I’ve become such a fan of Greek yogurt. The ingredients for this recipe are simple: one large container of plain Greek yogurt, one can of sweetened condensed milk, and one lemon.

Using a whisk, combine the lemon juice and zest with the sweetened condensed milk in a large mixing bowl. Thoroughly mix the lemon juice and sweetened condensed milk before adding the yogurt. This way, the acid from the lemon will not cause the yogurt to separate and become watery. If you use the whole can of sweetened condensed milk, it makes a fairly sweet dessert. If you want it only lightly sweetened, use less. 

Next, blend in a large container (1 quart or 1 kilogram) of plain Greek yogurt. My favorite brand of Greek yogurt is Fage Total. When I talked to people in Greece, they seemed to like that brand as well. Fofi insisted that full fat yogurt is best, but it does contain a lot of fat. You can use full fat, lowfat or nonfat yogurt, but try to find one (like Fage Total), that does not have thickeners or other added ingredients. I settled on lowfat yogurt, which tastes rich but has fewer calories.

Looking at the photo, maybe I should have used a bigger bowl! If you want, you can easily cut this recipe in half. You will have half a can of leftover sweetened condensed milk, but it will stay fresh for up to 2 weeks in the refrigerator or 3 months in the freezer.

You can eat the pudding right away, but it will be thicker if you let it chill in the refrigerator for at least half an hour. This pudding tastes best topped with fresh fruit. Here I’ve used mixed berries, but kiwi, grapes or orange segments with the skin and pith removed would also be good choices. Use whatever seasonal fruit you like. Read More...