Berries (strawberries, blueberries, raspberries, blackberries etc) are by far the most nutrient dense of all fruits, and there is now solid evidence that the plant compounds and antioxidants found in berries may protect the brain from age-related disease. Strawberries are an exceptionally rich source of antioxidants associated with numerous health benefits from heart health, lowering blood sugar and helping to prevent cancer. Strawberries are particularly high in vitamin C (a potent antioxidant), manganese (important for multiple biological processes), folate (essential for cell function and tissue growth) and potassium (regulates blood pressure). I use non-fat Greek yogurt for this recipe as fat is added-back using hazelnuts (hazelnuts, like olive oil, contain healthier monounsaturated fatty acids). Dark chocolate is of course a delicious, nutrient dense add-on but feel free to leave it out if you prefer. The terrine can be prepared up to 1 week in advance and stored in the freezer.
Serves 8 | Preparation Time: 15-20 minutes + 8hrs to set | Rating: Moderate
You Will Need:
- 1x 8-by-4-inch loaf tin
- Plastic wrap
- 2x 500g tubs of 0% fat Greek yogurt (or shop bought plain frozen yogurt, softened slightly)
- 2 tbsp raw honey
- 1 teaspoon vanilla powder
- 250g fresh or frozen strawberries
- 60g chopped toasted hazelnuts
- 50g 85% cacao dark chocolate
- Line an 8-by-4 inch loaf tin with plastic wrap, leaving a few inches of overhang all around.
- In a bowl combine the yogurt (or softened frozen yogurt), honey and vanilla and set aside (*see recipe notes).
- Blend the strawberries with a splash of water until pureed.
- Fold the strawberry puree gently into the yogurt to create a marble effect (don’t stir through completely).
- Pour half of the yogurt & strawberry mixture into the loaf tin. Tap the tin gently onto an even surface to distribute the mixture (store the rest of the yogurt in the fridge until ready to use for the second layer).
- Sprinkle the hazelnuts on top to cover the yogurt completely. Then roughly chop the dark chocolate and do the same.
- Cover lightly and freeze for about 2 hours until the top is partially set. Remove from the freezer and pour over the remaining yogurt mixture.
- Cover completely with the plastic wrap and place back into the freezer for at least 8 hours (or overnight) until completely set (you can store in the freezer for up to five days).
- To serve, carefully remove the terrine from the loaf tin and place onto a plate. Peel of the plastic wrap and cut the terrine into 1/2-inch thick slices.
*Recipe Notes: using plain Greek yogurt without an ice cream maker can cause ice crystals to form in the terrine. To serve allow the terrine to soften at room temperature before slicing using a knife rinsed under hot water. The alternative is to churn the yogurt in an ice-cream maker before adding the strawberry purée, or to use a shop bought plain frozen yogurt (again, soften before use).
Created by: Pamela Ryan Qualified Nutritionist**
** Pamela Ryan (Dip.NT, NTOI) is a Qualified Nutritional Therapist recognised by the Nutritional Therapists of Ireland (NTOI), the professional association supporting qualified nutritional therapists. All NTOI members study biomedicine and nutrition for a minimum of 3 years at a recognised college, are trained in clinical practice and must comply with NTOI requirements for Continuous Professional Development (CPD). Nutritional Therapy is an evidence-based approach to maximising health through individually formulated nutrition and lifestyle strategies. Pamela continues to attend training and lectures on a regular basis through various bodies including The Institute of Functional Medicine and The Institute of Health Sciences. These trainings help her to gain increased expertise in the ever advancing field of nutrition.