Egg-free yogurt cream: easy and perfect for desserts. This recipe was originally intended to create another cream that was even more luscious, but it turned out to be so good that it deserves to be enjoyed on its own, with a spoon. It has a soft and velvety consistency, a fresh and light taste, and it lends itself to countless uses: it is ideal for filling cakes, tarts, rolls, cream puffs, and desserts in a glass, but also for accompanying fresh fruit or cookies. The preparation is very simple: you only need a few ingredients and a few minutes on the stove. Moreover, it does not contain eggs, making it perfect for those looking for a lighter cream or who have intolerances. I made it with plain Greek yogurt for a bold flavor, but you can choose classic or fruit yogurt to change the taste every time. A quick, versatile recipe always ready to make your homemade desserts special.
Before moving on to the recipe, here are other ideas for always different creams
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 155.95 (Kcal)
- Carbohydrates 33.68 (g) of which sugars 28.43 (g)
- Proteins 2.73 (g)
- Fat 2.00 (g) of which saturated 1.33 (g)of which unsaturated 0.62 (g)
- Fibers 0.17 (g)
- Sodium 26.00 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.29 oz water
- 1/4 cup all-purpose flour
- 1/2 cup sugar
- 7.05 oz yogurt
- vanilla extract
Tools
- 1 Saucepan
Preparation
Pour the water into a saucepan and put it on the heat. Add the sugar and stir until it is completely dissolved.
Once the sugar has dissolved, add the sifted flour in two batches, stirring well with a whisk to prevent lumps.
Let it cook for a couple of minutes, continuing to stir, until the cream begins to thicken.
While keeping the cream on the heat, add the yogurt and continue stirring for another two minutes, or until the cream returns to a slightly denser and velvety state.
When you turn off the heat, add the vanilla extract and mix well. Pour the cream into a glass container and let it cool. To prevent the unpleasant crust from forming on the surface, cover the cream with plastic wrap in direct contact. Once cooled, the cream will be ready to be enjoyed with a spoon or to fill your favorite desserts.
NOTES
This yogurt cream is really versatile: you can use a different yogurt each time, even fruit-flavored, to give each preparation a new and original flavor.
Once ready, the cream keeps well in the fridge, in an airtight container, for a couple of days. Before consuming it, stir gently to restore the right consistency.
For the best enjoyment, always remember to cover it with plastic wrap in direct contact during cooling, thus avoiding the formation of a crust on the surface.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ
Can I make this cream in advance?
Certainly! You can also prepare it the day before and store it in the fridge. Before using it, stir it well to restore the creamy consistency.
Is it possible to replace sugar with a sweetener?
Yes, you can use natural or artificial sweeteners, but I recommend trying them first to adjust the quantity and ensure the flavor is to your liking.
