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I came up with my yogurt squares recipe almost four years ago (original post can be found HERE), and since then it became one of my favorite go-to recipes.
Created as a lighter alternative for cheese cake, it is made with yogurt and cornstarch as the main ingredients, making it also gluten free. It is very easy to prepare and makes for a great dessert anytime.
Over time, I’ve made quite a few variations of the original recipe, using other dried fruits instead of the dried apricots, and different nuts instead of the pistachios on top.
Lately, I’ve decided to experiment with using fresh fruits instead of the dried ones. The fresh fruits worked so well with the yogurt, that it got me motivated to try more combinations. The result was the light summery, juicy dessert I was looking for: tangy, refreshing and not overly sweet. The following photos…
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