
Baked vanilla yoghurt, Rhubarb, polenta shortbread
Great as quick tasty dessert or perfect to have as a yoghurt in the morning this baked yoghurt only takes 20 minutes to make. Baked yoghurt (makes 4 small yoghurts) 125g crème fraiche 125g sour cream 25g cream 3 tbsp honey 25g caster sugar 1 vanilla pod Method: . In a bowl mix all the ingredients together then place in your ramekins or bowls . Pre-heat an oven to 90 degrees . Cling film tightly each yoghurt and bake at 90 degrees for 15-20 minutes . Remove from oven and chill