- 5 leaves gelatine
- 3 cups milk
- 1/4 t vanilla extract (or 1 vanilla pod 1)
- 1 T agave syrup or caster sugar
- 2 cups low-fat plain yoghurt
- Fresh figs, for serving
Soften the gelatine in cold water for a few minutes. Heat the milk in a saucepan until it starts to bubble. Add the split vanilla pod, with seeds, or vanilla extract, then transfer the milk from the saucepan to a large jug. Set aside to cool slightly.
Stir the gelatine leaves into the milk, then add the agave syrup or caster sugar and yoghurt. Divide the mixture between 4 cups or moulds and refrigerate until set, about 5 hours.
Serve with ripe figs.
Cook's note: This dessert adds calcium to your daily diet in a deliciously sweet way. This dessert is low in added sugar and fat.