Directions:
- Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
- In a medium saucepan whisk together the egg yolks and sugar.
- Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
- Whisk in the milk over medium heat.
- Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding – about 5-8 minutes.
- Bring it up TO the boiling point but DO NOT let it boil.
- Remove when it is thickened and immediately pour into a bowl.
- Stir in vanilla, let mixture cool for 15 minutes.
- Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
- To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.1 Kcal (771 kJ) | ||
| Calories from fat | 35.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Cholesterol | 86.14mg | 29% | |
| Sodium | 100.56mg | 4% | |
| Potassium | 239.26mg | 5% | |
| Total Carbs | 30.75g | 10% | |
| Sugars | 20.57g | 82% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 7.37g | 15% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1.6mg | 9% | |
| Calcium | 148.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 65.14 Kcal (273 kJ) | ||
| Calories from fat | 12.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 6% | |
|---|---|---|---|
| Cholesterol | 30.48mg | 29% | |
| Sodium | 35.58mg | 4% | |
| Potassium | 84.66mg | 5% | |
| Total Carbs | 10.88g | 10% | |
| Sugars | 7.28g | 82% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 2.61g | 15% | |
| Vitamin C | 2.8mg | 13% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.6mg | 9% | |
| Calcium | 52.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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