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
- 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, 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
Ingredients
- 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
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.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please Leave a Review & Star Rating!Disclaimer: At the time of this post, I was a paid brand ambassador for Truvia® Brand of products. All opinions are my own.
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
Overall time is off– 6 hours?
These are so pretty, Heather! And I love the idea of adding in some bourbon.
Gorgeous! perfect light dessert to curb my sweet tooth!
Do you think it would turn out okay to sub sugar for the sugar baking blend? We do the yogurt/granola thing a lot for breakfast and this would be a special treat. Never made a custard before 🙂
Yes for sure. Hope you enjoy it. Just remember to go low and slow so it doesn’t burn. Burnt custard is NO BUENO! 🙂