Empress of pearl
Pearl Yogurt Pudding With Strawberry Sauce

Pearl Yogurt Pudding With Strawberry Sauce

This elegant and light dessert or breakfast dish is similar to the Panna Cotta, with a gelatin-thickened pudding and heavy cream. Vanilla yogurt is the base, and a strawberry sauce gives lots vibrant color and a fruity flavor.

This quick and creamy Healthy dessert is amazing! It's so rich, creamy and decadent - So simple, so elegant!

This easy-to-make Yogurt Pudding is rich in vitamins, and is packed with antioxidants, omega 3's, iron, and calcium, is high in protein and has a multitude of other nutritional values, thanks to the Ocean's most beloved treasure - Pearl Powder.

I hope you are delighted to give this recipe a try!


1 pint strawberries
1/3 cup water
1/3 cup brown sugar
3 Tbsp fresh squeezed lemon juice
2 tsp cornstarch
1 tsp vanilla extract

For The Pudding:

1/2 tsp Pearl Powder
1/3 cup heavy cream
2/3 cup milk
1/2 cup sugar
1 envelope (3 teaspoons) unflavored powdered gelatin
1 cup vanilla Greek yogurt
1 tsp vanilla extract
strawberries, for garnish

To Make the Sauce:

1. Place water, strawberries, and brown sugar in a medium-sized saucepan and cook until the berries are soft. You may use frozen strawberries for the sauce, use fresh berries as a garnish.

2. Bring to a simmer over medium-high heat, and maintain a low boil for about 10-15 minuets.

3. In a small bowl, whisk together the lemon juice and cornstarch.

4. Add to the saucepan, stirring until the mixture returns to a low boil.

5. Remove from the heat, let cool for 10 to 15 minutes. Stir in the vanilla extract.

6. Cool completely in the refrigerator before using.

For The Pudding:

1. You will need 6 small ramekins (4-ounce or larger). If you don't have ramekins you can use a cup the same size in ounces as your ramekin such as a custard cup OR - Small tea cups or mugs.

2. In a small saucepan, combine heavy cream, milk, sugar and gelatin. Let the mixture sit for 3 minutes, then place over medium heat. Cook, stirring, for 4-5 minutes until the sugar and gelatin dissolve. Remove from the heat.

3. Combine the yogurt, and vanilla extract in a medium bowl. Slowly add in the hot gelatin mixture, stirring only until smooth, and cool to room temperature.

4. Add the pearl powder and mix well.

5. Divide the mixture among the ramekins, cover, and refrigerate for at least 4 hours, or overnight.

6. Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

7. Top each one with strawberry sauce, and garnish with the berries, if you desire.

You may use any berry to make this sauce such as blueberries, blackberries, raspberries.

Note: Make in Advance: The pudding can be made to 2 days in advance. The sauce up to 3 or 4 days in advance. Both must be refrigerated.

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