Ingredients
- 480 g plain full-fat Greek yogurt about 2 cups; use a thick, strained yogurt
- 16 speculoos biscuits 124 g total; reserve 4 biscuits for the finishing crumble
Equipment
- 4 Four 8-oz dessert glasses or small bowls
- Mixing bowl and spoon
- Kitchen scale
- Covers or food-safe wrap
Instructions
- Stir the cold yogurt until smooth. If whey has separated on top, pour it off first. Set 4 biscuits aside in an airtight container for topping. Break the remaining 12 biscuits into pieces that fit your glasses.
- Divide half the broken biscuits among four 8-oz glasses. Add about 60 g yogurt to each. Repeat with the remaining broken biscuits and another 60 g yogurt in each glass, spreading it gently over the cookies. Keep all biscuit pieces in contact with the yogurt.
- Cover and refrigerate at 40°F (4°C) or below for at least 6 hours, preferably overnight. The cookie pieces should yield easily to a spoon. If they remain firm in the center, continue chilling.
- Crumble the 4 reserved biscuits over the cups, using one biscuit per cup. Serve cold.
Nutrition
Serving: 1cupCalories: 263kcalCarbohydrates: 26.5gProtein: 12.6gFat: 12.4gSaturated Fat: 6.7gSodium: 157mgSugar: 15.5g
Video
Notes
Storage: Keep covered at 40°F (4°C) or below. Use within 2 days for texture, and never beyond the yogurt’s own remaining storage life. Add fresh crumbs when serving. Keep cumulative room-temperature time below 2 hours, or 1 hour above 90°F (32°C).
Nutrition: Estimated from 480 g FAGE Total 5% plain yogurt and 124 g Lotus Biscoff Original biscuits, divided by four. Values change with brands and optional additions.
Cost: Illustrative US$5.00 estimate for the quantities used: yogurt about US$3.10 and biscuits US$1.90, prorated from sample US grocery package prices. Excludes tax, delivery and energy.
Video: Emmymade demonstrates cookies chilled in yogurt in a container and discusses other versions. This card uses four layered cups, plain Greek yogurt and speculoos biscuits only. Follow the card’s amounts and chilling cues.
