John Myers
Ingredients for 4 servings:
- 150 ml milk, 1.5% fat content
- ½ pack of vanilla pudding powder (no cooking)
- 150 g low-fat yogurt
- 350 g strawberries, fresh or frozen
- 1 tsp sweetener
- 1 tbsp cornstarch
- Mint for decoration
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
Light dessert – low-fat and low-calorie sweet for in between meals
Pour the milk into a tall mixing bowl and place in the freezer for at least half an hour until it is slightly frozen. Caution: There should still be enough space at the top of the bowl, as the milk will triple in volume and more ingredients will be added. Stir the sweetener into the yogurt. Remove the milk from the freezer and whisk with a hand mixer until it has increased in volume significantly. The mixture will not be as stiff as cream or egg whites, but will be easy to break up with a spoon. Stir in the custard powder and sweetened yogurt with a hand mixer and place back in the freezer for a few minutes. In the meantime, hull and quarter the strawberries, then puree them finely in a saucepan with a hand blender. Bring the strawberry puree to a boil, sprinkle in the cornstarch, and whisk well until the sauce thickens slightly. Briefly whisk the milk foam from the freezer again and pour into dessert glasses, drizzle with strawberry sauce, and garnish with mint leaves to serve.
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