Yogurt Strawberry Cake – The Perfect Dessert
1 1/2 cup non-fat vanilla CHOBANI yogurt
2 cups fresh strawberries, sliced
2 envelopes powdered gelatin
2 tsp honey
1/4 cup water
1/2 cup milk or cream
berries to serve
1 Tbsp, apricot jam or any other jam
fresh mint (you have to have mint for this dessert)
Puree the strawberries, yogurt, and honey in a blender until very smooth. Soak the gelatin in a water, for about 3 minutes. Bring the milk or cream to a boil in a small saucepan. Remove from heat and add the gelatin mixture, stir until dissolved. Whisk the milk mixture into strawberry-yogurt purée and pour into spring form pan.
Refrigerate the cake for about 4-5 hours, until firm, but best to leave it overnight. Before you unlock the spring form pan, run a knife around the edge of the cake.
Mix the different berries with apricot jam. Put on a top of the cake. Serve with fresh mint.