If you are looking for a super quick dessert – then this is the one. With only 3 ingredients and no cooking, anyone can make it. The recipe was passed to me by a family member; it is naturally gluten and wheat free and is absolutely delicious. The sharpness of the Greek yoghurt means the dessert is perfectly balanced (double cream and sugar sounds sickly, but it really isn’t!) However, if you are counting calories, you may want to give it a miss!
Diet: Gluten and Wheat Free
- 500ml double cream
- 500ml plain thick set Greek yoghurt
- 200g dark muscovado sugar
In a large bowl, beat the double cream until fairly firm, like the consistency of shop bought extra thick double cream. With a large spoon, mix the Greek yoghurt into the cram and spoon this all into a large glass serving dish or individual glasses.
Cover the top generously with the muscovado sugar, wrap in cling film and keep in the fridge until needed. I normally make this in the morning for later in the day as the sugar starts to dissolve and trickle down the sides, which looks attractive. Serve on its own or with some fresh seasonal fruit.