Silky, barely set yogurt cream that tastes of strawberry and requires no oven. This shelf holds the only dairy you need; the gelatin does all the work so you can move from bowl to table in an hour.

Serves 2. 65 minutes, 8 at the stove.

About 170 calories a serving, 8 g protein, 18 g carbohydrate, 7 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. If using gelatin sheets, place one sheet in a small bowl of cold water to bloom for five minutes, then lift out and squeeze dry. If using powder, sprinkle one teaspoon into three tablespoons cold water and let sit three minutes without stirring.5 min
2. Heat the yogurt with one tablespoon sugar and a pinch of salt in a small saucepan over medium heat until steaming but not boiling, about four minutes, stirring often. Pour into a bowl.4 min
3. Warm the bloomed gelatin sheet or softened powder in the hot yogurt off heat, stirring until no grains remain, about one minute. Cool to room temperature, about five minutes.5 min
4. Divide between two bowls or glasses and chill at least forty-five minutes in the refrigerator until set but still jiggles slightly when shaken.45 min

Note Swap the yogurt for any cultured yogurt you have on hand. Leftovers hold in the fridge three days. Serve with shortbread or almond biscuits, or spoon a little extra yogurt on top.