If there is one thing I like more than Greek yogurt with honey is Vietnamese yogurt, I’m all about the condensed milk. In Vietnam, its known by a couple of different names – sua chua (sour milk) or da ua. Either way, this has the perfect balance of tart, creamy and sweet.
Most recipes call for thinning down the condensed milk with water and milk, adding the yogurt and then cooking it in jars in hot water to allow it to thicken up. That’s the traditional method and there is nothing wrong with that, however, I didn’t have 5 hours for cooking and cooling and the like. So, I just mixed the two and when from there. Instant gratification.
It’s better than ice cream, promise.
Start with cutting up the berries.
No cooking required, just mix the condensed milk and Greek yogurt.
Spoon into bowls, top with berries and a sprig of mint.
Easy and delicious.
Much love -
Vietnamese Yogurt with Berries
4 c greek style yogurt
1 can (14 oz) sweetened condensed milk
1 c strawberries, sliced
½ lemon, juiced
Slice strawberries and add lemon juice, set aside.
Mix yogurt and condensed milk until silky smooth. Refrigerate for 30 minutes or until set. Scoop into serving bowls, top with strawberries and serve.