A soft, spoonable custard made from two containers of strawberry yogurt, set with gelatin and chilled. It's dinner when you need something light and bright, ready to eat straight from the fridge with no last-minute fuss.

Serves 2. 240 minutes, 8 at the stove.

About 90 calories a serving, 3 g protein, 16 g carbohydrate, 2 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 1 tablespoon of cold water into a small cup and sprinkle 1 teaspoon of unflavored gelatin over it; let sit for 1 minute until the gelatin blooms and absorbs the water.
2. In a small pot, warm 3 tablespoons of water over low heat until steaming but not boiling; add the bloomed gelatin and stir constantly for 1 minute until fully dissolved, then remove from heat.1 min
3. Empty both 5.3 ounce containers of strawberry yogurt into a medium bowl, add 2 tablespoons of honey or simple syrup and a pinch of salt, and whisk until combined and smooth.
4. Pour the warm gelatin mixture into the yogurt slowly while whisking constantly, making sure each addition is fully incorporated before adding more, until the mixture is uniform and no streaks remain.
5. Divide the mixture between two glasses or ramekins and refrigerate uncovered for at least 4 hours until set and spoonable, then cover and chill until dinner.

Note Swap condensed milk for honey if you like it richer. Cover and keep refrigerated up to 3 days. Serve alone or top with granola, crushed shortbread, or fresh berries if you have them on hand.