STRAWBERRY PUDDING

I have quite a sweet tooth. I have searched for low-fat recipes, light ingredients and creamy consistencies for the past few years. I found such a dessert in the September issue of ‘Recipes’, which contains only 132 calories and 0.2 grams of fat. Besides the 3 hour refrigeration time, this creamy, light, strawberry pudding is super simple to make and just as satisfying as rich, full-fat ice cream.

INGREDIENTS

• 250g fresh strawberries, halved
• 375g no-fat Greek style natural yoghurt
• 2 teaspoons powdered gelatine 
• 2 egg whites
• 1/4 cup caster sugar 

COOKING 

1. Place gelatine in a heatproof jug with 3 tablespoons boiling hot water. Stand for 10-15 minutes to cool. 

2. Meanwhile, puree three-quarters the strawberries in a food processor / blender until as smooth as possible. Using an electric mixer, beat the egg whites in a dry bowl until soft peaks form. 

3. Mix strawberry puree, sugar and yoghurt in a large bowl. Slowly whisk in the gelatine mixture until combined. Gently fold in the egg whites until just combined. Spoon into 4 x 1 cup serving glasses, cover with plastic food wrap and chill for 3 hours in the refrigerator or until softy set. Serve topped with the remaining strawberries. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 20-25 minutes (plus chilling time)

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