Serves 2
3 pts per serving
2oz (60g) curd cheese
125 g carton virtually fat free strawberry yoghurt
few drops of vanilla essence
¼ teaspoon lemon juice
¼ pint (150ml) skimmed milk
½ teaspoon gelatine
5 oz (150g) strawberries
½ teaspoon sugar
1 teaspoon cornflour juice of ½ a medium orange
½ tablespoon low-fat natural yoghurt
Mix the curd cheese together with the strawberry yoghurt. Add the vanilla and lemon juice
Place 3 tablespoons milk in a cup or small basin, sprinkle in the gelatine and stand in a saucepan of simmering water until the gelatine has dissolved
Stir the remaining milk into the curd cheese mixture
Rinse two 4 fl oz (120ml) heart shaped moulds under running cold water and set aside - if you don't have heart shaped moulds use any moulds that will hold the same quantity
Stir the dissolved gelatine into the curd cheese mixture then spoon into the damp moulds. Chill until set
Mash the strawberries then push through a sieve to remove all the tiny seeds
Place the sugar and cornflour in a small bowl
Gradually blend the orange juice and strawberry puree into the cornflour mixture. Pour the puree into a small saucepan and bring to the boil stirring all the time, boil for 1 to 2 minutes
Pour the strawberry sauce onto two plates and leave until cool
Dip the moulds into hot water then invert onto each serving plate. Swirl the yoghurt in the sauce. Serve chilled
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