Preheat the oven to 325° F.

Lightly grease five ramekins with neutral oil or melted butter. Depending on the size of ramekins, you may need more or less. Set them aside.

In a large mixing bowl, take yogurt, and to this, add condensed milk, strawberry puree, vanilla, and salt.

With the whisk, mix it until well combined, and the mixture is smooth.

Pour the yogurt mixture into each ramekin and fill up to ¾ of it.

Place the ramekins in the baking tray, filled with water up to halfway.

Bake the yogurt mixture for 25-35 minutes or until firm to touch. You can also check it by inserting the cake tester or toothpick.

Remove the ramekins from the oven and then from the tray. Allow them to cool at room temperature and then chill in the fridge for at least 3-4 hours.

When you are ready to serve, run the sharp knife through the edges and flip the ramekin on the plate to remove baked yogurt.

Instead of serving baked yogurt on the plate, we can also serve it in the ramekin itself. Top the yogurt in ramekins with strawberry puree and slices, and serve.