Baked Yogurt ~ Celebrating blogoversary #4!

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I can’t believe I have survived 4 years of blogging, and that too, consistent blogging, Alhamdulillah! I sincerely cannot describe the way I am feeling now. I started the blog with a lot of trepidation and concern. But I must say that the blog has bought me a lot of love and affection, whether it is from fellow bloggers or from my lovely readers. I will remain indebted for that forever… 🙂

I can’t go without saying how much this blog has become a part of my life. For the past four years, even during my vacation, I have been constantly thinking, checking and working towards the blog. If you ask me whether I am happy with the way my blog has fared, I don’t have an answer. A little tinge of sadness engulfs me when I think of it. My blog has been constant for the past three years, with no increase in numbers, even after moving to WP. But Alhamdulillah, it is constant, and it hasn’t dipped, and I feel that must keep me motivated enough to move on.

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I guess right now, I am taking my longest break from cooking and clicking. With my parents in town till early March, I am taking it very slow. I am only cooking normal meals and enjoying my umma’s handcooked meals. Actually speaking, we both are trying to push the cooking on to each other. She has come here to take rest from her kitchen and I am literally trying to take some rest off my kitchen. 😉 At the moment, I am focusing on clearing off my drafts and Alhamdulillah, I have enough to keep myself covered even without thinking anything related to the blog for at least another 6 months! I know it sounds shocking but it is the truth. As of now, I am also trying to see if I am able to get my interest to do some still photography so that I can learn a bit about my camera. However, it isn’t happening and I am not pushing myself, considering my weekends have been super busy. So I guess I do things as it comes. 🙂

As I move on, a sincere word of thanks to all those beautiful souls who have kept this journey alive. I really hope you will keep me company till I have the energy to keep on blogging. Sometimes while seeing around, it makes me sad as to how many talented food photographers have deserted their blog due to lack of interest, but I try to divert my mind and tell myself, that I need to be only looking into my blogging and taking it on till I am able to sustain my interest, InShaAllah. You can find all my celebratory posts here. I do it only to keep myself motivated, and sometimes I really am surprised that I have tried and tested so many recipes and have made an effort to post them as well. InShaAllah, I wish to continue with my efforts as much as I can…

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Meanwhile, here is a very simple recipe for a delicious dessert to celebrate the occasion… I had found this recipe in my scrap book and decided to make it as a simple dessert over a Friday lunch. Clearly, I regretted making just four ramekins, that all of us fought over! 😀 That clearly showed this was a winner all the way. My family tends to love individually made desserts, like this one and the creme o chocolat. But the lazy me always prefers everything into one pan. 😉 This Baked Yogurt is made with the simplest ingredients, all in your pantry and so easy to make. I topped them up with Bonne Maamen’s strawberry compote, but you can drizzle them up with chocolate or caramel syrup, or even have it as is – really so delicious! I have already planned to try this with chocolate, but haven’t yet go around doing it! 😀

So leaving you all for today with this simple dessert for all of you to try and relish – and sincerely hoping that all of you will stick around with me… InShaAllah… 🙂

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Baked Yogurt

Course Dessert

Cuisine Continental

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 200 ml thick yogurt
• 200 ml cream
• 200 ml condensed milk
• Any preserve to top

Instructions

• Preheat oven to 180 degrees.
• Whisk the three ingredients well till smooth.
• Pour into four ramekins.
• Place in a tray and pour water to cover 3/4 of the ramekins.
• Bake for 20 minutes, switch off the oven and allow to cool in the oven.
• Take out from the tray and chill for another two hours.
• Top with the preserve and serve.