Citrus yogurt bowls with crispy filo

Citrus yogurt bowls with crispy filo

A quick dessert or breakfast

Citrus yogurt bowls with crispy filo are quick and easy to make. Ready in under 15 minutes, these citrus-flavoured bowls are great to eat for dessert or breakfast.

Swirl tart lemon curd through creamy yogurt and top with fresh orange pieces & crunchy filo pastry.

These citrus yogurt bowls with crispy filo can be made in advance (keep the crispy filo separate to the yogurt bowls until serving) so that you can enjoy one for dessert or for breakfast the next day.

Use up leftover yogurt

This recipe is a perfect way to use up any leftover yogurt that you have in your fridge.

I use Greek-style plain yogurt but a different type or plain yogurt would work just as well. Alternatively, you could use a flavoured yogurt like vanilla or honey.

This recipe also makes use of leftover filo pastry. I use scraps of filo that I had leftover from another recipe. This uses up bits of filo that you may otherwise have discarded.

Transform the filo pastry into a delicious, crispy topping by baking it in the oven with butter and honey.

You should make citrus yogurt bowls with crispy filo because they are:

  • Zesty desserts that can also be eaten for breakfast.
  • A quick and easy recipe – they take less than 15 minutes to prepare.
  • Budget-friendly – made from store-cupboard/fridge ingredients.
Citrus yogurt bowl with crispy filo
Citrus yogurt bowls with crispy filo – great for dessert or breakfast

Citrus yogurt bowls with crispy filo’s main ingredients:

  • Filo pastry
  • Runny honey
  • Orange
  • Lemon curd
  • Greek-style plain yogurt

Tips for busy cooks

Orange – I use a fresh orange in this dessert. You can use any sweet citrus fruit that you prefer.

Lemon curd – to save time, I use store-bought lemon curd in this recipe. If you have the ingredients and the time, make your own lemon curd to use in this dessert.

Greek-style plain yogurt – I had this type of full-fat plain yogurt leftover in my fridge but you can use whichever type of plain yogurt that you prefer.

Serving suggestions:

  1. Dessert – serve the citrus yogurt and crispy filo in dessert bowls or layer the different elements in a decorative glass.
  2. Breakfast – prepare the citrus yogurt and the crispy filo the night before so that you can enjoy a bowl for brekkie the next day.
  3. Snack – halve the serving size of this recipe and eat it as a refreshing snack.

Ready in 15 minutes

Citrus yogurt bowls with crispy filo are quick and easy to make. They take only 15 minutes to prepare, so are ideal to make as a midweek dessert.

Zesty, creamy yogurt bowls with an orange and filo topping.

When did you eat one of these citrus yogurt bowls? Did you have one for dessert or for breakfast?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Looking for more recipes that use citrus fruit? Try these dishes next:

Need more breakfast inspiration? Try these recipes next:

Citrus yogurt bowls with crispy filo

Citrus yogurt bowls with crispy filo are quick and easy to make. These citrus-flavoured bowls are great to eat for dessert or breakfast.

Meal Type Breakfast, Dessert
Cuisine Australian-Inspired
Keyword Citrus yogurt bowls, Vegetarian
Total Time 15 minutes
Servings 2 servings
Author Veg Coast Cook

Ingredients

  • 5 g unsalted butter melted (plus extra for greasing)
  • 20 g leftover filo pastry chilled
  • 1 tsp runny honey
  • 1 orange peeled *see Recipe Notes
  • 1 tbsp lemon curd *see Recipe Notes
  • 300 g Greek-style plain yogurt *see Recipe Notes

Garnish

  • Finely grated orange zest

Instructions

  1. Preheat the oven to 200°C fan. Grease a baking tray with butter.
  2. Tear the filo pastry into small pieces and transfer it to the greased baking tray. Pour the melted butter over the pastry and use a spoon to mix the butter & pastry together. Drizzle the honey over the pastry. Bake the filo pastry in the oven for 10 minutes or until crisp and golden. Remove from oven to cool.

  3. Cut the orange into small pieces and remove the pips. Put the lemon curd in a small bowl and add 1 tbsp of orange juice (from the orange that you have cut into pieces). Stir the orange juice into the lemon curd.
  4. To serve (cold) per person: put 150g of yogurt in a bowl and drizzle the yogurt with half of the lemon curd & orange juice mixture. Add half of the orange chunks to the centre of the yogurt. Scatter half of the crunchy filo pieces around the edge of the bowl and garnish with finely grated orange zest.

Recipe Notes

Orange – I use a fresh orange in this dessert. Finely grate the zest before peeling the orange so that you can use the zest as a garnish. You can use any sweet citrus fruit that you prefer if you don’t have any oranges.

Lemon curd – to save time, I use store-bought lemon curd in this recipe. If you have the ingredients and the time, make your own lemon curd to use in this dessert.

Greek-style plain yogurt – I had this type of full-fat plain yogurt leftover in my fridge but you can use whichever type of plain yogurt that you prefer.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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