About the Recipe
Yoghurt is a good source of calcium. Enjoy this refreshing dessert
at any time of the day!
Ingredients
Strawberry low-fat yoghurt – 200g (7 oz)
Strawberries – 4, medium, cleaned, hulled and sliced
Sugar-reduced soy milk – 100 ml (3⅓ fl oz)
Gelatine powder – 1 tsp
Hot water – 1 Tbsp
Topping
Strawberries – 85 g (3 oz), cleaned,hulled and sliced
Gelatine powder – ½ tsp
Hot water – 2 Tbsp
Basil seeds (selasi) – ¼ tsp, soaked until double in size and drained
Preparation
Step 1
In a mixing bowl, combine yoghurt, strawberries and soy milk. Mix well and set aside.
Step 2
Mix gelatine with hot water until completely dissolved. Stir into yoghurt mixture, then pour into 4 serving glasses. Set aside to cool.
Step 3
Prepare topping. Blend strawberries with 1 Tbsp warm water until fine. Set aside. Mix gelatine powder with hot water and stir until completely dissolved. Add basil seeds and blended strawberries and mix well. Spoon on top of yogurt mixture and refrigerate for 1 hour, or until topping has set.
Step 4
Garnish as desired and serve chilled.
Tip: For the yoghurt topping, strawberries may be substituted with 55 g (2 oz) strawberries and 30 g (1 oz) strawberry purée.
Source:
A Cookbook for Diabetics by dietitian and a chef - Magdalin Cheong & Daniel Yeo