Articles & Recipes
Strawberry Pompoms
Ingredients
1 strawberry flavoured sugar free Jelly
1 cup boiling water (250 ml)
1 cup cold water (250 ml)
6 large sliced strawberries
3 teaspoon gelatine (9 grams)
2 tabsp water (40 ml)
1 carton Labneh yoghurt cheese (250 grams)
1 carton light 17% fat sour cream (200 grams)
1 tabsp lemon rind
1 tabsp lemon juice (20 ml)
5 tabsp castor sugar (80 grams or equivalent substitute
12 shredded wholemeal, Granita biscuit, (96 grams
Method
Add the jelly to 1 cup of boiling water and stir until dissolved.
Add 1 cup of cold water and refrigerate until beginning to set.
Take a large muffin tin and line each cup with plastic wrap.
Arrange the strawberries attractively in the twelve cups making sure to place the outside of the strawberry to the bottom of the cup.
Cover with about a tablespoon of jelly. There may be some jelly left over.
Place in refrigerate to firm a little.
Mix gelatine into 2 tabsp of water and then heat in microwave for 30 seconds or until dissolved.
Mix yoghurt cheese, sour cream, gelatine mixture, lemon rind and sugar together until smooth.
Divide mixture between muffin cups with half-set jelly in the bottom, smoothing top and edges.
Place one Granita biscuit on top of each cup.
Cover with foil and refrigerate for about 4 or more hours.
Remove from mould and turn over to allow the biscuit to become the base.
Garnish with cream or ricotta cream if desire
Serves : 12
Quantity per Serve : pompom
Nutrients per Serve :
KJ 550, Calories 131, Fat(grams) 5.71, Protein(grams) 5.4, Calcium (milligrams) 73
Note
Egg Free, Vegetarian (check gelatine), Gluten Free if gluten free biscuits are used