Strawberry Ripple recipe
information
150 Calories per serving
ingredients
10 oz (300 g) strawberries
3 tablespoons caster sugar
2 tablespoons water
2 1/2 teaspoons gelatine
4 tablespoons low-fat natural yogurt
3 tablespoons caster sugar
2 tablespoons water
2 1/2 teaspoons gelatine
4 tablespoons low-fat natural yogurt
method
1. Reserve one or two strawberries for decoration and place the remainder in a blender or food processor with the sugar. Process until smooth.
2. Pour the water into a cup or small basin and sprinkle in the gelatine. Stand the cup in a saucepan of simmering water and leave until completely dissolved.
3. Stir the dissolved gelatine into the strawberry puree and leave until beginning to set.
4. Add the yogurt, but do not stir evenly into the setting puree. White streaks should remain.
5. Spoon the mixture into two serving glasses and refrigerate until set. Before serving, decorate with whole, halved or sliced strawberries.
2. Pour the water into a cup or small basin and sprinkle in the gelatine. Stand the cup in a saucepan of simmering water and leave until completely dissolved.
3. Stir the dissolved gelatine into the strawberry puree and leave until beginning to set.
4. Add the yogurt, but do not stir evenly into the setting puree. White streaks should remain.
5. Spoon the mixture into two serving glasses and refrigerate until set. Before serving, decorate with whole, halved or sliced strawberries.
serving amount
serves 2
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