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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (222g) Recipe makes 4 servings |
||
| Calories 389 | ||
| Calories from Fat 268 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.8g | 45% | |
| Saturated Fat 18.6g | 93% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 107mg | 35% | |
| Sodium 69mg | 2% | |
| Potassium 249mg | 7% | |
| Total Carbohydrate 23.5g | 7% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 19.4g | ||
| Protein 8.8g | 17% | |
Ingredients
- 3 tablespoons gelatin
- 2 tablespoons water
- 5 ounces strawberries, hulled
- 1/4 cup caster sugar
- 1 cup yogurt
- 1 1/2 tablespoons lemon juice
Almond Cream
- 1 1/2 cups cream, stiff whipped
- 1-2 teaspoon almond extract
- 1 tablespoon powdered sugar
Directions
1
Sprinkle gelatin over water. Let sit for 5 minutes.2
Blend strawberries till smooth. Pour through a sieve.3
Combine gelatin, strawberries and caster sugar in a medium saucepan and cook for 3 minutes.4
Turn off heat.5
Add yogurt and lemon.6
Pour mixture in timbales tin. Refrigerate till set. Serve with Almond Cream.7
For Almond Cream: Mix the cream, extract and powdered sugar together.
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- Course > Desserts > Gelatin
- Main Ingredient > Fruit > Berries > Strawberries
- Preparation > Time to Make > < 60 mins
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