Strawberry Creams

• 21 ounces frozen unsweetened strawberries, thawed
• 1/3 honey (or granulated sugar)
• 1 1/3 cups plain yogurt
• 2 packages (1/2 ounce) unflavored gelatin*
• 1/2 cup cold water

1. Place the strawberries, honey, and yogurt in a food processor and process until very smooth. Add more honey if more sweetness is needed
2. Put this mixture to a medium sized saucepan and bring just to a boil, stirring constantly.
3. Meanwhile, in a small bowl, sprinkle the gelatin over a 1/2 cup of cold water. Let this mixture sit for 5 - 10 minutes.
4. When the strawberry mixture has just come to a boil, pour the gelatin into the hot liquid and stir continuously until all the gelatin has dissolved.
5. Remove from the heat and let cool slightly before pouring into cups. If serving at home, use a wine glass or tumbler; if sending to school, use clear plastic tumblers. Pour the strawberry mixture into each drink cup only 2/3 of the way full.
6. Place in the refrigerator and chill until the cream has set, between 2 to 4 hours.
7. Once firm to the touch, make the Raspberry Jelly to pour on top.

• 12 ounce of frozen, unsweetened raspberries or black berries
• 1/3 cup honey (or granulated sugar)
• 1 1/2 teaspoons unflavored powdered gelatin
• 1/4 cup (60 ml) cold water

1. Place the raspberries and honey into a saucepan over medium heat and cover. Cook the berries until they release all their juices, about 20-30 minutes.
2. Put a fine strainer over a bowl and pour the raspberry liquid into the strainer. Press all the juices out the berries into the bowl. All that should be left in the strainer is raspberry seeds. You will need 1 1/4 cups of raspberry juice, if you need to all a little water.
3. Put the ¼ cup water into a small bowl and sprinkle the gelatin over the top. Let this rest for 5 - 10 minutes.
4. Put the raspberry juice back into a saucepan and heat until almost boiling, stir constantly so it doesn’t burn.
5. Reduce the heat to low and add the softened gelatin and keep stirring until the gelatin is completely dissolved. Let the raspberry jelly cool slightly.
6. Remove the strawberry creams from the refrigerator and carefully pour the Raspberry Jelly on top to fill the cup almost to the top; leave about ¼ to ½ inch. Refrigerate for about 2 - 4 hours or until set. Serve with a dollop of whipped cream.