Luscious strawberry yogurt made with thick and creamy Greek-style yogurt.

(Read the related blog post.)

2 cups fresh strawberries—stalks removed and cut into quarters

2 tablespoons plus 2 teaspoons superfine (caster) sugar

2 tablespoons water

½ teaspoon vanilla essence

16 oz (500g) Greek-style yogurt

PLACE the strawberries in a bowl with 2 teaspoons of sugar and 2 tablespoons of water, stir, then cover and leave to macerate in the fridge overnight. DRAIN away any liquid and divide the strawberries in half, then mash half into a pulp with a fork. PLACE the yogurt in a large bowl, then add the vanilla essence and two tablespoons of sugar. ADD the chopped and the pulped strawberries and fold all the ingredients together.

Fruit Couscous with Honey-Cinnamon Yogurt. Orange-infused couscous with fresh strawberries, grapes and a dollop of honey-cinnamon yogurt.   Stewed Figs & Apricots with Honey-Yogurt. Dried figs and apricots are poached until tender then topped with honey-yogurt and a light dusting of cinnamon.   Pears with Peach Ricotta Whip & Almonds. Juicy pears covered in a tempting peach ricotta whip and sprinkled with flaked almonds.

Printer-friendly version