Fruit Yogurt Pudding

This is one of my favorites from growing up. My mom always treated me to this light and delightful fruity dessert during the summer time. Thanks Mom!

You can make this dessert with just about any fruit that you fancy, and you can adjust the honey to your liking. Most of you know, that we don’t really like sweet desserts, so this one falls right in line with only 2 tablespoons of local raw honey. It’s meant to be refreshing and enjoyed on your heavier carbohydrate days, either for a quick on the go breakfast or dessert. We like to have this dish in accordance to seasonal fruit, but in this case, we had a very small pineapple at home that needed to be chopped up.

Thanks for letting me share this amazingly simple and delicious dessert with you from my childhood; I hope that you love it as much as I do.

Ingredient Line-up:

  • 1 small pineapple, peeled, and chopped into 1/4 inch chunks
  • 1 large Fage Full Fat 35oz yogurt
  • 1/2 tsp vanilla extract
  • 2 tbsp raw local honey
  • 8 gelatin sheets
  • 1 lemon’s zest

Fill a small bowl with cold water and place gelatin sheets in it – let sit for 5 – 10 minutes until sheets are soft and pretty much translucent.

In the meantime, empty greek yogurt into a large mixing bowl, add all ingredients and fold really well until all ingredients are perfectly blended.

Take a small pan and place soft gelatin sheets into it, and melt just until they become liquid, ensure that it does not get hot – ONLY allow them to dissolve. Now stir the melted sheets a tiny bit at a time into the yogurt mixture, stirring continuously until it’s all folded in. Cover with plastic wrap and refrigerate for a couple of hours before serving. Serve with a leaf of mint, a little skewer of blueberries or anything else that you think would be fun or tasty to go with your variation.

We chilled ours in a large glass bowl and then distributed the desired amounts into a fun small martini glass, dusted with a tiny bit of coconut crystals. 🙂

Just enjoy it.