Yoghurt, strawberry & raspberry creams


170g FAGE Total 0%

4 sheets gelatine

150ml whipping cream

60g icing sugar

100g strawberries, washed, hulled & quartered

50g raspberries


To garnish:

1 strawberry, quartered

4 raspberries

4 mint leaves

  1. Soak the gelatine in cold water for 10 minutes. Heat 50ml cream in a small saucepan until steam rises. Remove from the heat, add the drained gelatine and stir until dissolved. Cool.
  2. Using a hand blender, whizz the remaining cream, yoghurt, berries and gelatine-cream until smooth. Pour into 4 x 150ml glasses, cover with clingfilm and chill for at least 3 hours or overnight.
  3. Before serving add a strawberry quarter, raspberry and mint leaf.