Nectar jelly with strawberries and Greek yoghurt
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Nectar jelly with strawberries and Greek yoghurt


400 ml of Valfrutta Orange Nectar (1500 ml brick pack) 
100g. of fresh strawberries
200g. of Greek yoghurt 
2 spoonfuls of sugar
2 sheets of isinglass 

Nectar jelly with strawberries and Greek yoghurt



Preparation and cooking time

120 min

Suitable for

Celiac disease sufferers, Children 3-6, Children 6-12, Teenagers, Adults

Recipe for:

4 People


Dinner for two

Prepare this recipe with:

Orange Nectar

Valfrutta Orange Drink is delicious and refreshing, since it is made from the juice of sweet and highly fragrant oranges. A totally natural break and a pleasant energy boost.


 Soak the isinglass in a bowl with cold water for around 10 minutes. In the meantime, heat the yoghurt in a small saucepan (or in the microwave) with the sugar, add a sheet of isinglass and mix together. Pour into 4 moulds and place in the freezer. In the meantime, chop up the strawberries and set them aside. Heat the strawberry nectar as above and add the rest of the isinglass sheet. Remove the 4 aluminium moulds from the freezer, cover with the strawberry pieces and pour the nectar over them. Place in the freezer for 40' or in the fridge for 3 hours to allow them to set. Use a fork to cut the edge of the aluminium mould and open it to remove the tart without breaking it, or else use silicon moulds. For children: advice from the Valfrutta nutritionists. If possible, use brown sugar (it has more vitamins, sodium, calcium and potassium) in place of refined white sugar. 

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