10 fresh strawberries, halved
2 x 9 g sachets reduced-sugar strawberry jelly crystals
500 ml (2 cups) boiling water
2 x 250 g punnets fresh strawberries, hulled
2 tbsp water
650 g (2 ½ cups) low-fat vanilla yoghurt
125 g fresh strawberries, hulled, chopped
2 tbsp water
50 g light margarine, melted
50 g egg
1 tsp vanilla extract
120 g (⅔ cup) lightly packed brown sugar
30 g (¼ cup) Dutch cocoa powder, sifted
55 g (⅓ cup) wholemeal self-raising flour
50 g (⅓ cup) plain flour
- Preheat oven to 160°C (fan-forced). Spray a 22cm (base measurement) springform tin with cooking spray. Line base and sides with baking paper.
- To make strawberry mousse, put jelly crystals in a large heatproof bowl. Add boiling water and stir until crystals completely dissolve. Set aside for 20 minutes, to cool. Put strawberries and water in a small food processor and process until smooth. Stir strawberry puree into jelly mixture. Put yoghurt in a medium bowl and whisk in a little of the jelly mixture until combined. Pour yoghurt mixture into remaining jelly mixture and whisk until smooth. Refrigerate until needed.
- Meanwhile, to make brownie base, put strawberry and water in a small food processor. Process until smooth. Transfer to a small bowl. Whisk in margarine, egg and vanilla. Combine sugar, cocoa powder and flours in a large bowl. Add strawberry mixture and stir until well combined. Spoon into prepared tin and smooth the surface. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Set aside in tin for 20 minutes, to cool.
- Whisk mousse until smooth. Pour over brownie base and refrigerate for at least 4 hours or until set.
- Remove sides of tin. Line a large, flat plate with a piece of baking paper. Put plate, with baking paper, on top of cake. Turn out cake onto plate. Remove base and baking paper. Invert cake onto a serving plate. Top with extra strawberries, if you like. Cut into slices and serve.