Hiya, I had a bit of an experiment the other day & was impressed with the result. I wanted to find a suitable 'gloop' to use with sliced banana on top of a meringue nest to make a Banoffee Pavlova:-
x 2 egg yolks + 4 tsp Splenda - continually whisk/mix in a bowl over a pan of boiling water. Add free yoghurt of choice (I used 1/2 pot toffee Muller) and continue to whisk/mix.
I ended up with a nice custard alternative - not as thick as a sticky toffee as per shop bought Banoffee, but very nice anyway. I'm on the lookout for a caramel flavouring to hopefully make it even yummier.
I'm going to try it again with a full pot of Muller & suspect I might need more egg yolks/Splenda but I'll experiment by just adding one by one till I get the desired consistency.
I think heating the yoghurt gently over the boiling water certainly helped stop it separating.