INGREDIENTS
1 lb strawberries, hulled
1/2 cup sugar
1 tsp pure vanilla extract
1/4 oz envelope unflavored gelatin (from a 1 oz box)
1 1/4 cups heavy cream
1 cup fat free Greek yogurt
27 chocolate wafer cookies (such as Famous Chocolate Wafers)
Line the bottom of an 8 1/2 x 4 1/2 in loaf pan with parchment paper, leaving an overhang on two sides.
DIRECTIONS
In a food processor, pulse the strawberries, sugar and vanilla until smooth.Transfer 1/4 cup of strawberry mixture to a small saucepan, sprinkle the gelatin over the top and let stand for 1 minute. Cook over low heat, stirring occasionally, until the gelatin dissolves, about 2 minutes. Transfer the gelatin mixture to the food processor and pulse to combine.
Using an electric mixer, beat the heavy cream and yogurt in a large bowl until stiff peaks form. Fold the strawberry mixture into the yogurt-cream mixture until fully incorporated.Arrange 3 cookies, spacing them evenly, on the bottom of the prepared pan. Place 3 cookies standing up against each long side of the pan.
Using 2 cookies on opposite sides as your guide, place 6 cookies standing up in the mixture between them, creating a row of 8 cookies. Repeat with the rest of the cookies. (You should have 3 total rows of 8 cookies each). Cover and freeze for at least 8 hours or up to 2 days.When ready to serve, invert the cake onto a cutting board and remove pan and parchment. Cut crosswise into slices.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
