baked yogurt custard — 2013 — The 21st Century Matriarch

Over a year ago I posted about finding something to celebrate each day. It’s an easy thing for me to do and the habit of writing it down reminds me to be grateful for these and a myriad of other things in my life. This month has been full of ‘little celebrations;’ here are my top 10.

2013 09 coursera.jpg — **Classes.** The quality of the courses I’m taking on Coursera is excellent. I celebrate the first week of courses --- when it becomes obvious how good it is going to be --- and then when something unexpected is offered. The ‘Meet the Researcher’ segment of the Animal Behavior course is one such serendipity.

My weight. I finally - after more than 20 years - I am back down to my pre-pregnancy weight!

013 09 IMG_0298.jpg — **Good food**. This month I discovered how yummy baked yogurt custard can be - and also enjoyed the best splurge around: a very chocolaty brownie.

Clothes. The t-shirt dresses were so comfortable for the warm days of the month and I discovered that many clothes I pulled out for the cooler days fit better than they did last year (or are too big!).

Books. September was a month I savored some books from authors I’d enjoyed before (May Sarton and Kinky Friedman) and discovered the Amanda Cross mysteries.

Longwood Gardens. Every time we make the trek to these gardens is a treat. You’ve seen evidence of how much I enjoyed the outing in September in the blog posts.

HC Conservancy. It’s always worth celebrating finding another place close enough to home that it can be visited on a regular basis.

Fabulous fall weather. September has been full of perfect days to be outdoors.

Change. I intentionally turned off the computer for hours at a time throughout the month to force some change in my days….and enjoyed the difference!

Visual richness. We aren’t in the colorful part of fall yet but there were two images of September than stand out: a corn field ready for harvest near our neighborhood and a zinnia in a small vase beside my computer monitor.

Icy cold smoothies made with plain non-fat yogurt have been a great way to get calcium through my diet this summer - but smoothies will not be appealing as the weather gets cooler. In the past week, I started looking for other ways to eat yogurt that are warming. My favorite so far is Baked Yogurt Custard.

The basic idea is to use non-fat plain yogurt, fruit and eggs as the basis for custard rather than the more typical milk (usually with some fat), sugar, and eggs. The recipe below was my first experiment:

1 banana
2 eggs
1 cup grated sweet potatoes
1/2 teaspoon vanilla
1 teaspoon orange zest
1 cup yogurt

Slice banana into baking disk. Mash. Add other ingredients. Whisk thoroughly. Let mixture come to room temperature.

Preheat oven to 350 degrees. Bake custard until ‘set’ (it took about 30 minutes in my oven).

Let cool to comfortable eating temperature.

The resulting ‘custard’ is thick and has a pleasant tang from the yogurt and orange peel. Some discoveries with this initial recipe:

The grated sweet potatoes were a little crunchy (I was trying to clean out ingredients from the refrigerator and should have saved the sweet potatoes for something else!) and
It probably was too much to eat at one sitting (but it was so good!)

I’ll make some adjustments next time and try some other fruits similar to what I have been using in smoothies during the summer. Pumpkin custard using yogurt rather than evaporated milk sounds good too; it would require sugar of some kind (honey rather than white sugar?). It occurred to me that Baked Yogurt Custard could also be made with vegetables (different seasonings and no sugar) to be more quiche-like. It is a lower fat technique than using cheese or cream. And I will try cooking it in my crockpot rather than heating up the whole oven!

The bottom line of all this is that I’ll continue buying as much non-fat plain yogurt through the winter as I have all summer!