Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: for the strawberries, place the strawberries in a bowl with two teaspoons caster sugar and the balsamic vinegar. cover with cling film and leave to marinate for one hour. for the shrikand, place the yoghurt, cardamom seeds, saffron (and saffron water) and caster sugar into a bowl and mix well. to serve, place equal portions of the strawberries into four sundae glasses or wine glass. place a quarter of the shrikand on the top of the strawberries in each glass. top with the toasted almonds.

Target recipe: sprinkle sugar over fresh berries and let stand for 30 minutes. dissolve jelly powder in boiling water. drain juice from berries and add cold water to make 1 cup liquid. stir into jelly and chill until partially set. melt marshmallllows in milk over low heat, stirring well. cool to room temperature. add berries to partially set jelly. fold marshmallow mixture into whipped cream. gently swirl jelly through marshmallow cream. spoon into dessert dishes and chill for 2 hours -- .