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

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.