This speedy dessert is bound to be a favorite with the kids.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 lb (450 g) ripe strawberries||2 tbsp superfine sugar|
|3/4 cup evaporated milk, well chilled||1 cup thick, Greek-style yogurt, plus more to serve|
Slice the strawberries and set a few aside. Divide half the strawberries among 4 dessert glasses. Puree the remaining strawberries in a food processor or blender. Strain through a sieve to remove the seeds.
Beat the chilled evaporated milk with an electric mixer on high speed about 7 minutes, or until doubled in volume. Beat in the sugar. Stir in the strawberry puree and yogurt until well combined. Spoon into the glasses and refrigerate for 15-20 minutes, until lightly set.
Garnish with a dollop of yogurt and the reserved strawberries.
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