berry yoghurt

PREPARATION TIME 1 hour
SERVES
4

WHAT YOU'LL NEED

Strawberry low-fat yoghurt                 200g (7 oz)
Strawberries                                        4, medium, cleaned, hulled and sliced
Sugar-reduced soy milk                       100ml (3 1/3 fl oz / 2/5 cup)
Gelatine powder                                  1 tsp
Hot water                                            1 Tbsp

TOPPING

Strawberries                                        85g (3 oz), cleaned, hulled and sliced
Gelatine powder                                  ½ tsp
Hot water                                            2 Tbsp
Basil seeds (selasi)                                ¼ tsp, soaked until double in size and drained

 

METHOD

  • In a mixing bowl, combine yoghurt, strawberries and soy milk. Mix well and set aside.
  • Mix gelatin with hot water until completely dissolved. Stir into yoghurt mixture, then pour into 4 serving glasses. Set aside to cool.
  • Prepare topping. Blend strawberries with 1 Tbsp warm water until fine. Set aside. Mix gelatin powder with hot water and stir until completely dissolved. Add basil seeds and blended strawberries and mix well. Spoon on top of yoghurt mixture and refrigerate for 1 hour or until topping has set.
  • Garnish as desired and serve chilled.

Tip: For the yoghurt topping, strawberries may be substituted with 55g (2 oz) strawberries and 30g (1 oz) strawberry puree.

NUTRITIONAL INFO (PER SERVING)

Calories                       58 kcal
Carbohydrates            9.2g
Fat                               1g
Cholesterol                  3mg
Fibre                            0.7g

This recipe was first published in <A Cookbook for Diabetics by a Dietitian and a Chef>


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