Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, Connecticut

In the Netherlands, “hangop” was an old-fashioned dessert made by “hanging up” a double-clothe sack filled with buttermilk overnight. The thickened buttermilk was then folded into thick whipped cream topped with brown sugar, cinnamon and crumbled “beschuit” (rusk). Here is our updated version that can be enjoyed for special breakfasts, healthy snacks or even dessert.

Yogurt Hang-up with Strawberries
  • 32 ounces low fat plain yogurt
  • 1/4 cup wildflower honey
  • 1 tablespoon orange zest
  • 3/4 cup seeded strawberry puree
  • 2 teaspoons vanilla extract
  • Garnish: strawberries,raisins, granola and wildflower honey

    Line a strainer with a double thick layer of paper towels and position it over a bowl. Spoon the yogurt on top of the paper towels and cover it with plastic wrap. Refrigerate overnight. In the morning, you won’t believe how much liquid has come out of the yogurt. (Discard the yogurt water.) Whisk the honey, orange zest, seeded strawberry puree and vanilla into the yogurt. Serve it in individual little bowls, topped with your favorite garnishes and drizzled with extra wildflower honey.

  • Recipe Seeds: Strawberries

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