Strawberry-Raspberry Cream with FAGE Total
¾ cup strawberries
3½ tsp gelatin or 4 gelatin sheets
10 tbsp FAGE Total 5%, 2%, or 0%
¼ cup powdered sugar
⅔ cup heavy cream
½ cup raspberries
4 dollops whipped cream
4 spearmint mint leaves
Wash the strawberries and set 1 aside. Remove the tops from the rest and quarter each.
- Place the gelatin in a bowl of cold water and leave to soften for 10 minutes. Heat a couple spoonfuls of the heavy cream in a small saucepan. Strain the gelatin well, and transfer into the cream. Mix for a few seconds until gelatin is fully dissolved, then leave to cool.
- Put the FAGE Total in a bowl and stir in the remaining cream, the powdered sugar, the quartered strawberries, the raspberries and the gelatin cream mixture. Pour the yogurt mixture into a blender and blend to obtain a smooth mix.
- Divide the mix into 4 5oz glasses, cover with plastic wrap and refrigerate for at least 3–4 hours.
Before serving, garnish each glass with a dollop of whipped cream topped by a raspberry, a quartered strawberry slice and a mint leaf.