Woodruff-Scented Cream with Strawberries
The yoghurt provides a lot of protein and bone-strengthening calcium and makes this fruity dessert light and easily digestible. Strawberries score points with their high vitamin C content. Among other things, the water-soluble vitamin is very important for an intact immune system.
The sweetness of fruit is quite enough for you? Even better - then just leave out the agave syrup. If you prefer to do without gelatine, you can also prepare the cream with vegetable agar agar. The exact quantity you need is best read up on in the package instructions.
Rinse, hull and slice strawberries. Set aside a few slices for garnish. Puree remaining strawberries with lemon juice, 1 tablespoon powdered sugar and woodruff syrup. Transfer to a bowl and stir in yogurt. Soak gelatin sheets in a pot of cold water until softened, about 10 minutes. Cook over low heat until melted.
Stir 2 tablespoons yogurt mixture into the gelatin, then pour gelatin mixture into the remaining yogurt. Whip cream with remaining powdered sugar and fold into the yogurt. Divide mixture among glasses and refrigerate 2 hours. Serve garnished with reserved strawberry slices and sweet woodruff.