| Servings |
people
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Ingredients
- 2 teaspoons powdered gelatine
- 60 mls water
- 150 g strawberries
- 1 tablespoon maple syrup
- 1 cup reduced-fat Greek natural yoghurt
- 1 cup fresh or frozen raspberries
- 1 tablespoon lemon juice
Ingredients
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Instructions
- Sprinkle gelatine over water and leave to soften for a few minutes. Set bowl of gelatine mixture over a bowl or pan of hot water and stir until gelatine is dissolved and liquid is clear.
- Set aside one strawberry per serve, hull and slice the rest.
- Combine sliced strawberries, yoghurt, dissolved gelatine and half the maple syrup in a small serving dish. Refrigerate until set, about 2 hours.
- When ready to serve, thaw raspberries, mash with a fork and stir through remaining maple syrup and lemon juice. Slice reserved strawberry, combine with raspberry sauce and pour over mousse.
Recipe Notes
209 calories per serve