To me there is no more perfect flavour combination than strawberry and rhubarb. In fact one of my favourite summers desserts is Strawberry Rhubarb Custard Pie but with one caveat; I hate making pie. So when I was recently asked to bring a dessert for the season’s first outdoor barbecue I decided to skip the time consuming crust and make my life easier by making Strawberry Rhubarb Yogurt Custard Pots.
I was little worried about not baking the custard though, like I normally would in a pie. Custard can be heavy and rich when it’s just served cold, so I wanted to try and lighten it up a bit. By folding in Hans Dairy Dahi Natural Yogurt, and I was blown away by the results. This dessert hit all the right notes.
Hans Dairy was the first company to introduce Dahi, an Indian-style yogurt into Canada, and I love it! Fantastic in smoothies and for making frozen yogurt pops, it’s a staple in my fridge now. In accordance with their 100% natural philosophy, all Hans Dairy products are free of any artificial sugars, flavourings, colourings and preservatives. It’s a purchase I feel good about buying and serving my family.
Naturally, when I was thinking of ways to make my custard lighter, and silkier, I thought of adding Hans Dairy Dahi. I have two words for you; total success.
Here’s why you’ll love this recipe. It’s super easy to make, it’s incredibly portable, it can be made up to two days ahead of time, and your social calendar is about to fill up because of it. Boom!
If you have any Strawberry Rhubarb compote leftover (and believe me it’s a good thing if you do), simply stir some into your Hans Dairy Dahi with a little granola for a quick and delicious breakfast. You’re welcome.
[yumprint-recipe id=’97’]If you’d like to try Hans Dairy for yourself, enter the giveaway below for your chance to win the grand prize of a Fitbit Alta HR Fitness Tracker ($230) or 1 of 5 Hans Dairy Prize Packs ($70).