Strawberry, yoghurt pots

Our sweet local strawberries are just arriving, and it gets me excited with the onslaught of summer fruits that I just had to get a recipe written so we can start our celebrations.

This recipe is simple and is great as an impromptu pudding or even works well for brunch.

Photo by Simon Lambert.
Photo by Simon Lambert.
Strawberry, yoghurt pots

Serves 4

250g punnet strawberries, chopped
2 Tbsp icing sugar
1 orange, zest
500g Greek yoghurt
6 gingernut biscuits, crushed

In a small bowl, combine the strawberries with 1 tablespoon of the sugar and the orange zest. Mash them roughly with fork.

Mix the remaining sugar with the yoghurt.

Spoon a little yoghurt mixture into the glasses, add a spoonful of the crushed gingernuts and pour over a little of the mashed strawberries.

Repeat this process until all the mixture is used up. Leaving some strawberry pulp to finish off the top.

Chill until ready.

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