Strawberry and yoghurt pudding

Now the strawberries are really in season and it is a good chance to take advantage of this luscious fruit to create some tasty recipes. And since the weather gets warmer (where I am very sloooowly but anyway) what a better idea than a light and chilled strawberry pudding! Served in individual ramekins or a bundt cake tin for a more impressive presentation- the sure thing is that your guests will really enjoy this dessert. If you have any other type of red berries in hand go ahead and use them. Not only will they give to the dessert a more intense red colour but they will enrich the taste as well

Cooked by Vassilis Kallides,
a prominent Head Cook and food author

from "Cook Book" magazine of "ETHNOS" newspaper



Ingredients (for 6-8 people):
250 gr. of ripe strawberries
250 gr. of yoghurt
2 egg whites
½ a lemon, the juice
3 gelatin sheets
3 tbsp of warm water
50 gr. of granulated sugar (a bit more maybe if the berries are a bit sharp)

Method:
Put some cold water in a bowl and soak the gelatin sheets in it.

Beat the egg whites into a stiff meringue and keep in the fridge.

Clean the strawberries, wash well and drain in a colander. Then cut in quarters.

Using a hand mixer beat the yoghurt along with the strawberries and add the sugar and the lemon juice while continuing the beating.

Dissolve the gelatin in the warm water and add it into the yoghurt mixture. Stir well and incorporate the meringue with gentle moves so it won't ruin.

Divide the mixture into ramekins (or a bundt cake tin) and leave in the fridge to chill and firm up for 4-5 hours.

Using a pointy knife, very carefully pass it around the sides so to be able to turn the pudding onto a plate and serve immediately.