Yiaourtoglyko is one of the easiest desserts you can make. It can be made with any glyka tou koutaliou (fruit preserves) but if you do not have any you can substitute the fruit with canned fruit.
I based this dessert on an older recipe of mine which I make with Greek yoghourt, whipping cream, sugar and canned tutti frutti. These four ingredients make an easy and delicious dessert called Yiaourtoglyko (yoghourt dessert) which you can have ready in five minutes.
I love making fruit preserves, which I love using in my recipes. This time, instead of the canned tutti frutti, I used an orange fruit preserve and instead of adding sugar I added some of its syrup. In order to hold together I used a sheet of gelatine. This way you can flip it over in a plate and serve it with cinnamon and fruit preserve on top or just serve it as it is in a bowl.
The amount of syrup used makes the dessert slighly sweet. If you like you can drizzle more syrup or honey on top or you can increase the amount of syrup in the recipe. If you don’t make fruit preserves you can use any canned compote with its syrup.
You can use full fat yoghurt and cream but I opted for a healthier version using cream with 25% fat, which is enough to make it form peaks and a low fat Greek yoghurt with 2% fat, which is equally delicious.
Giaourtoglyko me Portokali (Greek Yoghurt Dessert with Orange Preserve)
Preparation time: 15 minutes
Setting time: 2 – 3 hours
- 500 grams Greek yoghurt (2%)
- 500 ml heavy cream (25%)
- 1/2 cup syrup from orange (or other) fruit preserve
- ¼ cup water
- 2 gelatine leafs
- 1 cup orange fruit preserve cut into small pieces
- 1/2 tsp orange essence (or vanilla)
- Cinnamon (optional)
- More Orange preserve to serve
- Put the gelatine in a bowl with tap water and soak it for five minutes.
- Put the syrup and water in a small pot and bring to a boil. Add the gelatine and mix to dissolve. Remove from the heat and set aside until it cools.
- Whip the heavy cream until soft peaks are formed. Add the yoghurt and orange essence and whip for another second.
- Add the syrup and fruit and mix in with a spoon.
- Divide the mixture into molds or small bowls.
- Serve with cinnamon on top and a slice of fruit preserve.
- Depending on how sweet you prefer it, you can add more syrup or honey on top.
You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.
Other relevant recipes:
Kopiaste and Kali Orexi,