Yogurt pudding with warm berry sauce

You know how some people are dessert kings and queens? They bake beautiful cakes and pies, their chocolate suffles are flawless, they even make their own pie dough, for crying out loud. Well, I'm not one of them. I very rarely make dessert —mostly because I don't particularly enjoy eating it, so I just kind of assume that other people don't care about it either. Which is not true, since I know that there are many who live for dessert. I'm quite the opposite —I'd never skip a savory appetizer to keep room for dessert— but sometimes, when you invite people over for dinner and you know that they like dessert... well, you have to come up with something. I usually take the easy way out and just buy gelato. But last week I figured I'd give dessert a try. I was flipping through my cookbooks and saw this yogurt pudding with berry sauce. It looked good —much better than the photo above— and it sounded light and refreshing so I went for it, even if it involved using gelatin, something I've never done before. Well, had I known it's so easy to use I would have started using it a long time ago.

Before I go on with the recipe, I just wanted to thank all of you for visiting my blog and leaving me so many nice comments. March was my blog's most successful month ever, and that's thank to you. Also, here's a link to my Facebook page, if you aren't a fan already: http://www.facebook.com/pages/The-Wandering-Cook/

YOGURT PUDDING WITH WARM BERRY SAUCE
Makes 4

6 ounces white, low fat yogurt
2 tablespoons sugar
5 ounces heavy whipping cream
1 sheet of gelatine

1 pint mixed berries
1 tablespoon good quality honey
1/2 glass of red wine
ground cinnamon

Mix yogurt at room temperature with sugar in a bowl. Soak gelatine in warm water, squeeze out excess water and melt gelatin over low heat with a tablespoon of cream.

Add gelatine mixture to yogurt mixture and stir. Whip remaining cream and incorporate whipped cream into yogurt mixture. Divide mixture into four metal individual metal cups and place in the fridge until they set.

20 minutes before serving, place the puddings in the freezer.

In the mean time, make sauce by cooking the berries with honey, wine and cinnamon until warm and syrupy.

Remove pudding from molds and serve with warm sauce.