Traditionally, this dessert has 2 cups (500 mL) whipping cream, whipped and folded in for a rich and easy summer dessert. Drained yogurt gives all the same creaminess and lightness with many fewer calories.
- Portion size 4 servings
Pour yogurt into cheesecloth-lined sieve set over glass serving bowl; refrigerate and let drain for 1 hour.
Meanwhile, reserve a few berries for garnish. In saucepan, combine remaining berries with orange juice concentrate; cover and cook over low heat stirring occasionally, for 25 to 30 minutes or until very tender. Using potato masher, mash berries; pass through food mill or puree in food processor and press through sieve to remove skins and seeds. Return to saucepan.
Stir in sugar; simmer for 3 to 4 minutes or until sugar is dissolved. Taste and add more sugar if desired. Refrigerate until chilled. Stir drained yogurt into puree, leaving attractive swirls. Top and tail reserved gooseberries; arrange on top along with mint leaves (if using) for garnish.