I wasn't at all sure how baked yogurt would turn out but it was a great delight, with the sharp tang of yogurt as a counterpoint to the rich cheesecake-like consistency so that it wasn't too sweet.
1. Measure 150 ml of condensed milk and 150 ml of yogurt (I used full fat Greek yogurt) into a bowl. Mix them together and spoon into two large or four small ramekins.
2. Bake at 180°C for 12-15 minutes. Serve hot or cold.
I shall be experimenting with adding some lavender or lemon juice next time I make this.