Yoghurt Pudding consists of just plain yoghurt and condensed milk.Very refreshing during summer, very cooling.


  • 1 395gms tin condensed milk .

  • 1 395gms of yoghurt, measured in condensed milk tin, plus extra yoghurt to lower the sweetness of the condensed milk if required.


  • 1.

    Whisk both ingredients together well to a smooth mixture, place in a baking dish and bake in the oven on 170 degrees (fan forced).

  • 2.

    Cool completely and then top with mango pulp and kiwi fruit: grated chocolate with strawberries or any other topping you fancy.

  • 3.

    If larger quantity required, simply increase the ingredients by the same proportion.

  • 4.

    This is the easiest dessert I have ever made.

  • 5.

    Hope you enjoy making it.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 351kj
  • Fat Total 10g
  • Saturated Fat 6g
  • Protein 9g
  • Carbohydrate 56g
  • Sugar 56g
  • Sodium 151mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Low fat ingredients can be used to the same effect.

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