Fresh Strawberry Yogurt Parfait Recipe

Name: Fresh Strawberry Yogurt Parfait Recipe
Yield: 8
Ingredients: 1/4 cup of cold water (60 ml); 1 envelope of unflavored, colorless gelatin (12 g); 1 cup of fresh cream (240 ml); 1 tablespoon of vanilla extract; 1 1/2 cups of natural yogurt (300 g); For the sauce; 8 large strawberries, hulled and sliced (580 g); 1 tablespoon of vanilla extract; 1 tablespoon of butter; 1/2 cup of sugar (90 g)

1
1/4 cup of cold water (60 ml)
2
1 envelope of unflavored, colorless gelatin (12 g)
3
1 cup of fresh cream (240 ml)
4
1 tablespoon of vanilla extract
5
1 1/2 cups of natural yogurt (300 g)
6
For the sauce
7
8 large strawberries, hulled and sliced (580 g)
8
1 tablespoon of vanilla extract
9
1 tablespoon of butter
10
1/2 cup of sugar (90 g)

Ingredients

1
1/4 cup of cold water (60 ml)
2
1 envelope of unflavored, colorless gelatin (12 g)
3
1 cup of fresh cream (240 ml)
4
1 tablespoon of vanilla extract
5
1 1/2 cups of natural yogurt (300 g)
6
For the sauce
7
8 large strawberries, hulled and sliced (580 g)
8
1 tablespoon of vanilla extract
9
1 tablespoon of butter
10
1/2 cup of sugar (90 g)

Directions

1
In a small bowl, sprinkle the gelatin over the cold water and let it hydrate for about 5 minutes
2
In a medium saucepan, combine the cream and sugar and bring to a boil over high heat
3
Remove from heat and add the gelatin and vanilla extract
4
Stir well to dissolve the gelatin and let cool
5
Add the yogurt and mix
6
Transfer to a 16 cm canelada mold with capacity for 4 cups (960 ml), lightly greased
7
Chill in refrigerator until firm (about 3 hours)
8
Demold onto a serving plate and reserve
9
Prepare the sauce: halve the strawberries and remove the pits
10
Halve each half, place in a medium skillet and add remaining ingredients
11
Cook over high heat, stirring occasionally, until slightly thickened (3 minutes)
12
Spread warm sauce around the parfait and serve
13
279 calories per serving