I may have been living under a rock for the last 8 or 9 years, because somehow, this simple recipe that everyone seems to know all about, has never even registered on my radar.
First of all, I have a dirty little habit that I try to keep secret. In the evenings, I like to kick off my shoes, kick back, and sneak Mr. B’s iPad over to the sofa where I spend the next few hours surfing through Pinterest. I know. Some people look down on that and really, there is an awful lot of stuff about planning the perfect wedding, but other than that, I really enjoy those few hours of mind-numbing visual stimulation.
That is how I came across this little gem of a recipe. When I first saw it, I didn’t even think of Mr. B; I thought of my father-in-law, Pop, who’s not only a regular reader of my blog, but who has a wicked sweet tooth.
A few months ago he called me after discovering all of the little single-serve microwave mug cakes, so I’ve been trying to think of good little dessert recipes to help him satisfy his sweet tooth without too much effort on his part.
B-I-N-G-O–here it is Pop; enjoy.
1 container of full-fat, plain Greek yogurt (I used Oikos–it’s a pretty common brand)
1 large box of instant Jello vanilla pudding mix (make sure it’s instant)
fruit preserves (I like Bonne Maman; that’s where the jars came from)
crushed graham crackers
1. Transfer the yogurt to a large bowl.
2. Add the box of pudding mix.
3. Whisk the pudding mix into the yogurt, thinning with a little milk to get the right consistency and to break up the granules in the pudding mix.
4. Spoon the mixture into jars, or containers.
5. Top with a spoon of fruit preserves.
6. Refrigerate for a few hours.
7. Just before serving, top with a spoon of crushed graham crackers.
Note: Mr. B loved this dessert. I didn’t think it tasted like cheesecake (apparently, there is a cheesecake flavored pudding mix; I used vanilla), but the texture was there for sure. This did get my mind rolling and I began thinking of all the variations I could come up with on this one, so I’ll keep you posted.