"Yoghurt Pudding"

Approximated servings

  • 500g Meiji Low Fat Yoghurt for 7 servings


  • Mix gelatin with water and dissolve the mixture with microwave with low heat.
  • Heat up Meiji 100% Fresh Pasteurized Milk and set aside.
  • Heat up a double boiler and beat egg yolks and sugar in it until smooth and well blended. Then remove from the heat.
  • Mix in small amounts of Meiji 100% Fresh Pasteurized Milk and stir gently. Add in prepared gelatin mixture and stir gently until smooth.
  • Mix the vanilla essence and yoghurt and sift the mixture.
  • Pour the mixture into pudding moulds and chill in refrigerator until serving.
  • Before serving, soak the moulds in hot water and gently loosen the custard with utensil and turn the moulds upside-down.

Directions for Caramel Berry Sauce

  • Mix fresh raspberry juice with water and lemon juice. Sift mixture and set aside.
  • Pre-heat small amount of water and gently mix the sugar with medium heat until it turns honey brown then lower the heat.
  • Gently add in raspberry juice and stir constantly until the sugar is completely melted. Remove from heat and let it cool completely.

Notes: Substitute raspberries with other berries or any prefer choices of sour fruit.


Use a whisk to whip the whipping cream with a medium speed until it fluffs and forms a stiff peak then gently mix Meiji Low Fat Yoghurt in. Top the whipped cream onto the top of the pudding. Then drizzle with the sauce and decorate with fresh fruits.

Serving Dish : Make 4 servings

Ingredient for the Yoghurt Pudding

Water6 tbsp.

Gelatin1 tbsp.

Meiji 100%  Fresh Pasteurized 1/2 cup
(100 ml)

Egg2 yolks

Sugar1/4 cup

Vanilla essence1/2 tsp

Meiji Low fat Yoghurt200 g

Caramel Berry Sauce

Raspberries (fresh of frozen) 8-10

Hot water2 tbsp

Lemon juice 

Sugar2 tbsp

Water1 tsp


Whipping Cream  1/2       cup (100 ml)

Meiji Low Fat Yoghurt    80    g

Fresh fruits, strawberries, raspberries, kiwis