200 grams yogurt
200 grams sweetened condensed milk
2 tablespoons fresh cream
Red currant jam as required
Preheat the oven to 200°C/400°F.
Whisk together the yogurt and condensed milk. Add the cream and whisk again.
Place shot glasses in a baking tray. Fill them upto three-fourth with the yogurt mixture.
Drop a dollop of red currant jam into each glass. Keep the tray in the preheated oven and pour some water in it.
Bake for fifteen to twenty minutes. Cool down to room temperature and then chill in a refrigerator.