A simple set custard built from a single yogurt in the shelf, needing only gelatin to turn it into something more dignified than a smoothie. You can make it in the time it takes to chill.

Serves 2. 240 minutes, 8 at the stove.

About 190 calories a serving, 8 g protein, 11 g carbohydrate, 13 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 1/4 cup cold water into a small bowl and sprinkle 1/2 teaspoon powdered gelatin over it; let sit for 2 minutes to bloom.2 min
2. Heat 1 cup of the strawberry yogurt in a small saucepan over low heat until steaming but not boiling, about 3 minutes; add the bloomed gelatin and 1 tablespoon butter and stir until completely dissolved.3 min
3. Remove from heat and stir in the remaining 1 cup yogurt until smooth. Divide between two ramekins or glasses and refrigerate until set, at least 4 hours or overnight.

Note Swap the yogurt for whipped mascarpone thinned with cream if you have it. These keep in the fridge for up to three days. Serve with crushed butter cookies, shortbread, or crisp wafers on the side.