Greek Yogurt Custard with Fresh Berries

Greek Yogurt Custard with Fresh Berries is a simple recipe for sweetened Greek yoghurt topped with fresh fruit. This cold custard made with Greek yogurt come together really fast and is incredible delicious and elegant. Make it for your next brunch or meal prep it for the week of breakfast.

There is nothing I love more than fresh berries.  It seems we wait all winter long for the first crop of good berries to hit the stores.  As soon as they do, I stock up!  It’s a true joy watching my kids reach for a handful of fresh raspberries over a handful of chips or crackers.  I’m sure I’m not alone here, right?

Sometimes you just want a little extra sumpin sumpin to have with your berries and this quick low sugar and low fat custard is the perfect accompaniment.

Ingredients you’ll need

• Truvia® Baking Blend , white sugar, or maple syrup
• Cornstarch
• Fat-free, low fat, or whole milk
• Egg, beaten
• Plain Greek Yogurt
• Vanilla extract
• Fresh fruit like: raspberries, strawberries, and blackberries

You may recall that I am an ambassador for Truvia® Brand products and have been using the Baking Blend in place of regular sugar in all of my baked concoctions lately.  The beauty of this product is that it’s 75% less sugar, so there’s still a little sugar in there, but tastes as though it’s all sugar.  I love using it in cookies, cakes and even this custard.  It also makes a really great margarita mixer….that recipe is coming next month.  🙂

How to make this Greek Yogurt Custard Recipe

1. In a heavy saucepan, stir the baking blend and cornstarch together. Add the milk stirring to combine. Place over medium heat and stir until the mixture begins to thicken, about 3-4 minutes. Don’t let it burn.
2. Slowly pour half of the milk mixture into the egg stirring to prevent the egg from cooking. Pour the egg mixture back into the remaining milk mixture and stir to combine. Place back over the heat and cook until it coats the back of a spoon, about 2 minutes, and has a creamy texture. Remove from the heat and stir in the yogurt and vanilla. Pour into 4 cups and top with plastic wrap so the wrap touches the custard. Refrigerate 6-24 hours. Remove and top with fresh fruit and serve immediately.

This easy recipe can be modified easily to suit your tastes. Instead of vanilla, you could add bourbon or even sweet marsala wine. Think creme anglaise – it’s not a stiff custard, more of a spoonable custard.  This would also be a great addition to a quick Tiramisu! The possibilities are endless….or just eat it as is! Either way….YUM!

These custard cups are great for an easy breakfast and a welcome change to the usual plain yogurt and fruit. They would also make a light and refreshing dessert as well.  Top with a sprig of mint, or a little lemon zest and it will be springtime in a bowl!

Greek Yogurt Custard with Fresh Berries

Author: Heather Scholten

A quick custard using Truvia® Baking Blend and Greek yogurt and topped with fresh berries.

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Prep Time 10 minutes mins

Inactive Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Breakfast, Desserts

Cuisine All Cuisines, American

Servings 4 servings

COOK MODEPrevent your screen from going dark

Ingredients

  

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• 2 tablespoons Truvia® Baking Blend
• 2 teaspoons cornstarch
• ¾ cup fat-free milk
• 1 egg beaten
• ¼ cup Greek Yogurt
• 1 tablespoon vanilla extract
• ½ cup raspberries

Get ingredients with

Instructions

• In a heavy saucepan, stir the baking blend and cornstarch together. Add the milk stirring to combine. Place over medium heat and stir until the mixture begins to thicken, about 3-4 minutes. Don’t let it burn.
• Slowly pour half of the milk mixture into the egg stirring to prevent the egg from cooking. Pour the egg mixture back into the remaining milk mixture and stir to combine. Place back over the heat and cook until it coats the back of a spoon, about 2 minutes. Remove from the heat and stir in the yogurt and vanilla. Pour into 4 cups and top with plastic wrap so the wrap touches the custard. Refrigerate 6-24 hours. Remove and top with fresh fruit and serve immediately.

Notes

If you’d like to substitute granulated white sugar, double the quantity of Truvia used.

Nutrition

Calories: 60kcalCarbohydrates: 13gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 43mgSodium: 39mgPotassium: 137mgFiber: 1gSugar: 4gVitamin A: 159IUVitamin C: 4mgCalcium: 85mgIron: 0.3mg

Keywords brunch recipes

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Disclaimer: At the time of this post, I was a paid brand ambassador for Truvia® Brand of products.  All opinions are my own.

Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather...

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.