Healthy Yogurt & Gelatin Berry Flutes |
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Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 6 |
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A lovely fruit dessert served in champagne flutes. Adapted from BBC Good Food.NOTE: Greek yogurt is a bit thicker and has a higher fat content than most US brands. If unavailable in your area, you can try any type that you feel tastes rich & creamy, preferably one that has not been artificially reduced in fat (lowfat is fine because yogurt is naturally lowfat in the first place). You may wish to drain off any excess liquid from the yogurt before using, however. Ingredients:
2 teaspoons knox unflavored gelatin |
3 tablespoons cold water |
1 teaspoon vanilla extract |
1 -2 tablespoon brandy, to taste or 1 -3 teaspoon brandy flavoring |
3 tablespoons splenda granular, to taste |
36 ounces greek yogurt |
1 (1 1/2 ounce) envelope sugar-free raspberry gelatin |
1 cup boiling water |
1 cup frozen mixed berries, thawed |
Directions:
1. Sprinkle plain gelatin powder over cold water in small microwave safe bowl and let sit 5 minutes, or until spongy.
2. Put in microwave and cook on medium for 1 minute, or until the gelatin has completely dissolved, stirring (time will vary based on your microwave).
3. Mix vanilla, brandy, and Splenda into the yogurt.
4. Mix in the gelatin well.
5. Spoon into six champange flutes and chill 1 hour or more, until set.
6. Dissolve raspberry gelatin in boiling water, stirring well.
7. Add thawed fruit, inlcuding any liquid from thawing; let cool.
8. Once vanilla layer has set enough to leave a mark from your spoon when poked, spoon red layer on top, evenly portioning out the fruit.
9. Let set overnight in fridge, covered.
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