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Yogurt Mousse with Strawberry Soup

Ingredients For 8 servings For the mousse: Two plain unsweetened yogurts (at room temperature). 320g strawberries. 120g sugar. Two tablespoons lemon juice. 6 sheets unflavored gelatin. 1 tablespoon water. 8 additional strawberries for garnish. For the strawberry soup: 450g strawberries. 150g sugar. 60g water. 3 sheets unflavored gelatin. You'll also need: Small bowls or ramekins. Parchment paper. Preparation To make the soup: Start by soaking the 3 gelatin sheets in cold water. In a separate pot, combine the 60g water and 150g sugar over the heat. Once the sugar dissolves completely, add the 450g strawberries, cleaned and chopped. Let it boil for just 1 minute, then take it off the heat. Squeeze out the soaked gelatin and stir it into the hot strawberry mixture until fully dissolved, then blend everything smooth. Strain the mixture through a fine sieve to catch those little strawberry seeds, then pour it into a bowl, cover with plastic wrap, and refrigerate. It's actually best...

Quick Griddle Bread: Mexican Wraps


For dinner, here's a bread you can make in less than thirty minutes. No yeast needed, and no oven either!


You cook them on a griddle — just a minute on each side — then fill them with whatever you fancy: vegetables, meat, or fish!



Ingredients

for 8 breads
  • 2 low-fat plain yogurts.
  • 350g flour.
  • 1 and 1/2 teaspoons baking powder.
  • 2 tablespoons olive oil.
  • 1/2 teaspoon salt.
  • 1 level tablespoon sugar.

Preparation

Put the flour in a bowl — make sure it's big enough to knead in. Add the rest of the ingredients and knead until everything is well combined.
Turn the dough out onto a floured work surface and shape it into a ball.
Divide it into 6 or 8 portions, roughly equal in weight, and roll each one into a ball.
Let them rest for 10 minutes, then roll them out with a rolling pin until you have circles about 18 to 20 centimeters across.
 
If you're not cooking them right away, you can stack them on top of each other with parchment paper in between so they don't stick, and keep them in the fridge until you're ready to cook.
A few minutes before serving, heat up a griddle or a frying pan (with no oil), and cook each bread for 1 minute per side. They should come out lightly golden.
Keep them warm, covered with a kitchen towel, and bring them to the table along with your favorite fillings. Let everyone make their own wrap just the way they like it.

Hope you enjoy them!

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