This is the frozen "Preserve Small Strawberries in Strawberry Preserve and Syrup" (Recipe ID: 132800).
Add the 120 ml of unsweetened yogurt in a container.
Mix the yogurt well until smooth.
Add 40 ml of frozen strawberry syrup (I used 1/4 of the amount in the photo shown in Step 1) into the yogurt.
Mix well until the color becomes pink. The syrup should add enough sweetness.
Dissolve 1 teaspoon of gelatin in 1 tablespoon of hot water (90°C). (Since a small part of the gelatin may stick to the container, the amount of the gelatin is slightly more than it is suggested by the manufacturer.)
Quickly add the gelatin into the yogurt mixture from Step 5.
Once it is well mixed, pour it into heart-shaped silicon cups. You can also use heart-shaped pudding molds. You may find them at a dollar store.
Divide 175 ml of the mixture into 2 containers.
120 ml of chilled yogurt + 40 ml of frozen fruit juice + 15 ml of gelatin solution took about 1 hour to harden.
Place them into the glass bowls. I made the chocolate syrup by combining the water and the generous amount of easy dissolving sweetened cocoa powder.
Pour the chocolate syrup around the pink heart. I accidentally dripped the chocolate syrup on the heart.
So I made one of the drop into a heart shape.
I thought about drawing a heart on the other one too, but decided not to.
Story Behind this Recipe
I wanted to make a pink heart dessert, so I tried many things. I used yogurt because the strawberry juice reacts to milk protein.
I am not familiar with the gelatin that you can buy nowadays. I followed the direction on the box, but it seems like some of the gelatin sticking to the container is not calculated. If you are making just these 2 hearts, use a little more than the suggested amount of the gelatin.