Strawberry Yogurt Terrine
- Line a loaf pan with plastic wrap, leaving a large overhang to make it easier to remove the terrine when it’s frozen. Set aside.
- In the bowl using a mixer, whip the heavy cream and plain Greek yogurt together until soft peaks form, 1-2 minutes. Scrape the bowl, and continue to whip on low speed while slowly adding the sugar. Continue beating about 1 minute until stiff peaks form.
- With a rubber spatula, gently fold the chopped strawberries into the whipped cream. Spread one third of this mixture in the bottom of the prepared loaf pan. Spread half of the pureed strawberries on top of this. Repeat with another third of the whipped cream, the rest of the strawberry puree, and the last third of the whipped cream. Smooth the top of the terrine and cover it with plastic wrap.
- Freeze until solid, about 6 hours. Slice with knife and serve
Source: Bake Eat Repeat