This Greek Yogurt Key Lime Pudding only takes a few minutes to make, and it’s perfect when you’re looking for a healthier dessert option.
I love it when I discover a sweet treat that’s also healthy. Treats made with Greek yogurt are some of my favorites because they combine creamy goodness with probiotics, protein, and calcium. This Greek Yogurt Key Lime Pudding is a variation on a recipe I learned when I took a cooking class on a recent trip to Athens and Crete. This healthier dessert only takes a few minutes to make, and it’s perfect when you’re looking for a healthier dessert option.
Taking a cooking class was one of the highlights of our Greek vacation. My husband, 18-year-old daughter, and I learned to make a bunch of classic Greek dishes like spanikopita, dolmathes, and roast lamb with potatoes. After a few hours of cooking, we enjoyed the food we’d prepared at outdoor tables while listening to traditional Greek music. We ended our meal with Greek Yogurt Lemon Pudding topped with fruit. It was so light, easy, and refreshing, I knew I wanted to make it again when I got home. I also decided to create a key lime version for an American twist on this Greek dessert.
Greek Yogurt Key Lime Pudding Recipe
Start your Greek Yogurt Key Lime Pudding by making the graham cracker crumb topping. Blend graham cracker crumbs with a little melted butter and sugar, and bake the crumb mixture until lightly browned and toasty. Set the crumb topping aside to cool.
Meanwhile, make the base for the pudding by blending sweetened condensed milk with key lime juice and lime zest. If you can, you should definitely use fresh key lime juice. If not, use bottled key lime juice. Fresh key limes are not always available, especially if you live in the northern half of the U.S. I used bottled juice because that’s what I could find, and I also used a couple of fresh Persian limes (the larger green limes that are available year round) for zest and garnish.
Our Greek cooking teacher, Fofi, explained that blending the citrus juice with sweetened condensed milk will prevent the acid in the juice from causing the yogurt to separate and become watery. Give the lime juice and sweetened condensed milk a stir with a whisk, and make sure they are thoroughly blended.
Using the whole can of sweetened condensed milk makes a fairly sweet dessert. I prefer using only 1/2 to 3/4 of the can. You can always add more later, if you want it sweeter.
Once the sweetened condensed milk, lime juice, and lime zest are blended, add the yogurt and whisk some more. If you have time, chill in the refrigerator for a half hour or more before serving.
Spoon your Greek Yogurt Key Lime Pudding in small bowls, ramekins or wide-mouth, half-pint Mason jars. Top each serving with one tablespoon of the crumb mixture. Garnish with fresh lime slices, if desired. Serve and enjoy!
- 3 graham crackers
- 2 tablespoons butter, melted
- 1 tablespoon sugar
- 1 large container (1 quart or 1000 grams) Greek yogurt
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice, fresh or bottled
- 2 teaspoons lime zest (optional)
- Lime slices, for garnish (optional)
- Preheat oven to 350ºF.
- Crush graham crackers into crumbs using a blender or food processor, or put crackers in a plastic bag and crush with a rolling pin.
- Place graham cracker crumbs in a small baking pan, such as a loaf pan, round cake pan or pie pan. Drizzle crumbs with melted butter, then sprinkle with sugar. Blend crumb mixture thoroughly with a fork.
- Bake crumb mixture for 8 minutes until lightly toasted. Stir halfway through baking. Set crumb mixture aside to cool.
- Meanwhile, place evaporated milk, key lime juice, and lime zest in a medium mixing bowl. Blend with a whisk.
- Add yogurt to lime mixture and whisk to blend thoroughly.
- Serve pudding in small bowls, ramekins, or wide-mouth, half-pint Mason jars, and top each serving with 1 tablespoon cooled crumb mixture. Garnish with lime slices, if desired.
Home Chef Tip: Using the whole can of sweetened condensed milk makes a fairly sweet dessert. If you like your desserts less sweet, start with 1/2 the can and add more if desired after blending in the yogurt. Leftover sweetened condensed milk will keep for 2 weeks in the refrigerator or 3 months in the freezer.
We hope you love this recipe for Greek Yogurt Key Lime Pudding from SoFabFood Contributor, Marsha from Food Love, as much as we do. If you enjoyed this delightful recipe, stop by our Desserts section to find more like it, and for daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!