- For the frozen yogurt
- 500 milliliters Yogurt (0.1% fat)
- 125 sugar (or vanilla sugar)
- 3 tablespoons Coconut liqueur
- 1 egg white
- 2 sheets gelatin
Beat yogurt with sugar and coconut liqueur until fluffy and mix into dissolved gelatin (prepared according to package directions). Beat egg whites until stiff and fold into yogurt mixture. Place in the freezer, stirring occasionally, until semi-solid.
For the sauce: Blend 400 grams (approximately 2 cups) strawberries and strain through a sieve. Add sugar, cassis and lemon juice and mix until frothy.
Remove yogurt mixture from the freezer and mix with the strawberry puree. Freeze for at least 3 hours.
Serve frozen yogurt garnish with additional berries, sprinkles and whipped cream as desired.