Leave 8 g / 2 tsp gelatin in water in a small pot to bloom (about 10-15 min).
15 g gelatin powder, 50 ml water
Heat strawberries in a sauce pan for 5 minutes, until starting defrosting. Or defrost at room temperature for about 2 hours.
100 g frozen strawberries
Blend strawberries with liquid (from defrosting) until smooth on a high speed, until foamy. Leave in the blender.
Heat bloomed gelatin with water until just melted (in a sauce pan or microwave in 5 sec increments).
Pour melted gelatin, while the blender is proceeding, in strawberry mixture.
Put kitchen towel in a bowl and place the the glasses so that you can fill them under an angle. Fill half of the each glass with strawberry mixture. Let it set in the fridge.
For white layer:
Leave 7 g / 1¾ tsp gelatin in 2 tbsp water to bloom (about 10-15 min).
Heat half amount of milk (don't boil) and mix it with gelatin until it dissolves.
100 ml milk
Mix Greek yogurt with other half of milk, vanilla and sugar.
100 g Greek yogurt, 100 ml milk, 2 drops vanilla, 2 tsp sugar
Slowly add milk with gelatin in Greek yogurt and mix well.
When the strawberry layer is set, remove the glasses from the bowl and put them on a table.
Fill the glasses with yogurt mixture and leave in the fridge until set.
Decorate with small mint leaves and serve.
4 mint leaves
Video
Notes
You can sweeten these desserts with honey, maple syrup, erythritol or stevia instead of sugar.