Yogurt Pudding

Milk

Grease the mold with butter

In a saucepan, sprinkle the gelatin over the water and let it rest for a few minutes

Heat over low heat, stirring, until dissolved

In another saucepan, warm the yogurt and honey over low heat without boiling

Add the gelatin mixture, stir well, and remove from heat

Add the vanilla extract and pour into a bowl with ice and water, stirring until thickened

Beat the whipped cream until soft peaks form

Mix with the yogurt, pour into the mold, and refrigerate until firm

Sauce

In a saucepan, cook all the ingredients over low heat, stirring occasionally, until the fruit is tender

Blend in a blender and strain through a sieve

Refrigerate to chill

Turn out the pudding and serve with the chilled sauce.