← All recipes

🍰 Strawberry Yogurt Cream with Woodruff

126 kcal · 30 min · 4 servings

Ingredients

• 4 leaves white gelatin
• 300 g ripe strawberries
• 2 tbsp agave syrup
• 250 g yogurt (1.5% fat)
• 2 tbsp lemon juice
• 50 ml whipping cream
• a few sprigs woodruff

Instructions

1. 1. Place the gelatin in a bowl of cold water for a few minutes to soften.
2. 2. Remove the green stems from the strawberries and wash them thoroughly.
3. 3. Slice the strawberries into thin pieces.
4. 4. Set aside a few slices to use as decoration later.
5. 5. Mash the remaining strawberry pieces into a smooth puree using a fork or blender.
6. 6. Mix the strawberry puree with the agave syrup.
7. 7. Stir the strawberry-agave mixture into the yogurt until evenly combined.
8. 8. Pour the lemon juice into a small saucepan and warm it over low heat.
9. 9. Squeeze the soaked gelatin sheet well to remove excess water.
10. 10. Add the squeezed gelatin sheet to the warm lemon juice.
11. 11. Stir until the gelatin sheet has completely dissolved in the juice.
12. 12. Remove the saucepan from the heat and let the lemon mixture cool for about 5 minutes.
13. 13. Gently stir the cooled lemon mixture into the yogurt cream.
14. 14. Let the entire cream cool down for another 10 minutes.
15. 15. Whip the cream in a separate bowl until stiff peaks form.
16. 16. Gently fold the whipped cream into the yogurt cream to keep it airy.
17. 17. Fill the finished cream into four individual glasses.
18. 18. Place the glasses in the refrigerator for 2 hours to let the cream set.
19. 19. Garnish the cold cream with the reserved strawberry slices.
20. 20. Sprinkle fresh woodruff leaves over the cream.

Nutrition per serving

• kcal: 126
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 13 g