Strawberry Yogurt Tarts
Prepare the pasty in muffin tray. Bake blind for 30 minutes and cool. Whip the whipping cream and mix with Ħanini Strawberry Yogurt. Add the dissolved gelatin to the yogurt mixture and mix well. Fill the tartlets. Refrigerate until set and decorate with roughly cut fresh strawberries. Decorate with fresh mint.
Crepe topped with Juicy Wild Berry ...
Place all crepe ingredients in a blender. Blend on high speed for a few seconds until completely smooth. Transfer batter to a measuring jug and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day). While the crepe batter chills, prepare the berry sauce.