Perhaps you all remember my quandary over the fridge that wouldn’t grow? My svelte refrigerator took some getting used to, and Brian was on the unhappy end of hearing my continual complaints, and the happy end of eating my latest, leftover inventions. So let me tell you what recently happened in my little kitchen. It goes something like this:

Brian answers his ringing cell phone only to hear the voice of his charming wife, “Can you pick up a container of plain yoghurt on your way home?” I ask.
“Sure, how much do you need?”
“Oh, about a cup, of plain– not vanilla.”
“Got it, I’ll see you later.”
Then I hung up the phone, and awaited my husband’s return. A few hours later, Brian came trudging home, carrying the hugest tub of yoghurt money can buy.
“What is that!?!” I exclaimed.
“It’s the yoghurt you asked for.”
“Okay, but I asked for like a cup. That’s enough to swathe my entire body in a calming yoghurt salve.”
“Well,” Brian shrugged, “you’ll definitely get a cup out of this container. No problem.”

So now I had a giant vat of yoghurt occupying precious space in my fridge as well. And I don’t really eat yoghurt on a good day…I’m a Jew. So, I’ve made quite a few raitas; cooling salads of cucumber and dill, adorned with a yoghurt dressing; and more than a couple light yoghurt cakes. I made another dessert too, and it could be seen as the queen of leftovers, because it utilizes both the yoghurt, and the lime curd that I made last week– Lime (or Lemon) Amaretti Cream Pots.

While browsing through my cookbooks, looking for ideas about yet another wonderful food item that contains yoghurt, that lactose-laden substance, I stumbled upon this recipe from Nigel Slater’s, The Kitchen Diaries. A simple, no-bake pudding, that is creamy yet sprightly, with just a bit of tang, this pudding not only uses yoghurt, but uses it well. With crumbled amaretti cookies within, which become a thickener as the pudding rests and chills, the pudding tastes of curd tinged with almond flavor.

My cookbook is from the U.K., and uses double cream, a thicker, more luscious version of American whipped cream. Luckily I was able to find it in NY no problem, but for those of you without a stellar market, I’m sure heavy whipped cream would do in a pinch. Although the recipe does have actual measurements, I simply eyeballed them. To me, the point of this type of dessert is freedom– a little of this, a pinch of that, substitutions galore.  Now, I only have a bit more plain yogurt left, any more ideas for for what should be done with it?

Lemon Amaretti Cream Pots
adapted from The Kitchen Diaries

makes 6 pots

1 1/4 cups double cream, or heavy whipped cream
1 cup thick plain yoghurt
1- 1 1/4 cups lemon curd, preferably homemade
1/2 cup amaretti biscuits, crushed

Pour the cream into a chilled bowl, and whisk until it begins to thicken. You want soft, billowing folds. Fold in the lemon curd, and the yoghurt gently until well-mixed.

Put the amaretti biscuits in a plastic bag, and bash them carefully with a heavy object– a rolling pin works well. You need large crumbs and small lumps, like gravel. Fold the amaretti pieces into the cream.

Divide the mixture into 6 bowls, or small ramekins, and cover with plastic wrap. Refrigerate for at least 2 hours, giving the cookies time to soften, and the flavors to marry. Serve chilled.