Looking for a last-minute dessert idea for Valentine’s Day? Craving a fix for your sweet tooth but don’t want calories to join the party? Whatever may be your mood or situation, this impressive layered dessert is the answer. With no added sugar, this baked strawberry yoghurt with ginger crumble is a delicious amalgamation of tastes and textures – crunchy, curdled, sweet, tangy and with a hint of spice – it’s the ultimate flavour-bomb! I wholly recommend using a good quality natural fruit jam such as St. Dalfours’ or Happy Chef.
Ingredients
- For the Mousse
- 400 gms Plain Yoghurt
- 1/2 Tsp Vanilla Essence
- 3 Tbsp Natural Strawberry Jam/Preserve (St.Dalfours’)
- 1 Large Egg
- 1 Tsp Baking Powder
- For the Assembly
- 12-15 Strawberries, Chopped
- 10 Ginger Biscuits, Crushed (Mcvities)
Preparation
Prep: 7 minutes
Cooking: 50 minutes
- Preheat oven to 180°C. In a large mixing bowl, combine all the ingredients listed under ‘for mousse’. Using a balloon whisk, mix until well-combined. Transfer to a baking pan.
- Bake at 180°C for 50 minutes or until the top has browned lightly. Remove and allow it to cool on the counter. The dessert will leave a lot of water — that is perfect. Refrigerate for a minimum of 4 hours.
- To assemble, spoon crushed ginger biscuits into a dessert bowl. Then drain the water from the baked yoghurt and spoon into the bowl. Top with fresh strawberries and crushed biscuit crumbs. Serve immediately.
