Cookerati

I decided to use up the blackberries in a dessert, and I wanted to use Chevre and Yogurt in it because they were in the fridge.  Sometimes I make things based on the ingredients I have on hand, rather than run out to the store. This dessert turned out really well, but my husband said don’t tell anyone it’s goat cheese and yogurt until after they eat it, because they won’t be able to tell.  We enjoyed it and I hope you like it too.

Custard

Ingredients:

• 5 oz chevre
• 1/2 cup plain yogurt
• 1/4 cup sugar
• 2 egg yolks
• 2 tsp vanilla extract

Preheat oven to 350 degrees. Blend together the ingredients for 30 seconds, it should be really smooth.  Pour into ramekins and place in a baking pan.  Place baking pan on oven rack and pour warm water in the bottom of the pan around the ramekins.  Cover with foil and bake for 20 to 30 minutes until just about firm.  Take ramekins out of baking pan and let cool. 

Sauce

Ingredients:

• 1 cup cran-pomegranate juice (this is what I had on hand, you can substitute)
• 1 -2 tbs sugar (to taste)
• 1/2 Driscolls container of blackberries

Heat up juice, add sugar and stir until dissolved.  Add half the berries, stir, and add the rest of the berries.  Remove from stove top and let cool. 

When you are ready to eat, spoon the berries and syrup over top of the custard and enjoy.