1 1/4 cups nonfat plain yogurt
2 tablespoons olive oil
6 tablespoons butter
1 tablespoon fresh lemon juice
Wash and pack frozen nuts and seeds, then drain.
Place 6 slices of bread in a skillet with oil; cook until no longer pink and firm. Set aside.
Whisk milk, lemon juice and yogurt together until smooth; heat to medium-high. Simmer on low for 20 minutes.
Wet a marble and pour yogurt mixture into pan. Bake dessert in preheated oven for 15 to 19 minutes.