Bouncy Strawberry Yogurt Pudding
Bouncy Strawberry Yogurt Pudding
How to Make Refreshing Strawberry Yogurt Pudding with Summer Strawberries (No-Bake!)
Today, I’m excited to share a delightful no-bake recipe for Strawberry Yogurt Pudding! Summer strawberries, at their peak sweetness from late May to early June, offer a wonderful tartness that pairs perfectly with creamy yogurt. Let’s create this jiggly, delicious pudding bursting with the flavors of summer! This recipe is perfect for a light dessert or a sweet treat on a warm day.
Ingredients- 600ml fresh strawberry yogurt
- 10 fresh summer strawberries
- 50g granulated sugar
- 3-4 sheets of leaf gelatin (or 6g powdered gelatin)
Cooking Instructions
Step 1
First, gently wash the 10 fresh strawberries under running water and remove their green tops. Slice them about 0.5cm thick so they look appealing when layered in the pudding. Using good quality, ripe strawberries is key to a delicious outcome.
Step 2
Arrange the sliced strawberries attractively in your serving glasses, jars, or pudding molds. Try to place them so the cut sides face outward, which will create a beautiful visual effect once the pudding is set.
Step 3
In a saucepan, combine the 600ml of strawberry yogurt and 50g of granulated sugar. Heat over medium heat, stirring constantly, until the mixture just begins to simmer around the edges. Immediately remove from heat. Be careful not to overboil, as it can affect the yogurt’s delicate flavor.
Step 4
Soak the 3-4 sheets of leaf gelatin in cold water for about 2 minutes until softened. Gently squeeze out any excess water. Add the softened gelatin to the warm yogurt mixture (off the heat) and stir well with a whisk or spatula until it’s completely dissolved and there are no lumps. Ensuring the gelatin is fully dissolved is crucial for a smooth texture.
Step 5
Carefully pour the yogurt mixture over the strawberries in your prepared jars or molds. Fill them about 80% full, leaving a little space at the top. Gently swirl the containers to distribute the gelatin evenly. Refrigerate for at least 30 minutes, or until the pudding is set and has a lovely jiggly consistency. Chilling times may vary depending on your refrigerator.
