Per serving
- Calories
- 167 kcal
- Protein
- 18 g
- Carbohydrates
- 23.2 g
- Fat
- 1.1 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Nonfat Greek yogurt150 g
- Raspberries80 g
- Gelatin sheets1
- Honey10 g
Contains: lactose,
In season: June – September
Method
- Soak the gelatine sheet in a bowl of cold water for 10 minutes, until soft.
- Meanwhile, warm half the raspberries with the honey in a small pan over low heat for 2–3 minutes, mashing them with a fork, until they break down into a sauce; turn off the heat and dissolve the well-squeezed gelatine.
- Leave to cool for 5 minutes: if it's too hot it will knock the air out of the yogurt.
- In a bowl, whisk the Greek yogurt for a minute until fluffier, then fold in the raspberry sauce in a thin stream.
- Pour into a glass, leave to set in the fridge for 2 hours and decorate with the remaining raspberries.
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