Yogurt Cream Dessert
Serving Size / Yield
- 1 C. heavy cream
- ½ C. sugar
- 1 ½ tsp. unflavored gelatin
- 3 Tbs. cold water
- 1 C. Non-Fat Plain Voskos Greek yogurt
- 2 Tbs. Grand Marnier or strawberry liqueur
- 2 C. hulled strawberries or raspberries, crushed and sweetened
Combine the cream and sugar in a small saucepan. Cook over low heat until the sugar is dissolved, stirring constantly. Remove from the heat.
Soften the gelatin in the cold water and stir it into the cream mixture until it is dissolved.
Let cool, then beat in the yogurt with a wire whisk or a rotary beater until the mixture is well blended and smooth.
Stir in the Grand Marnier or strawberry liqueur. Pour into lightly oiled 2-cup mold or individual molds.
Cover and chill until form.
Remove from mold and serve with the strawberries or raspberries.
Recipe courtesy of Voskos Greek Yogurt.