Ingredients
- 450g Sweet Eve strawberries
- 1 tbsp lemon juice
- 130g caster sugar
- 250 whole milk
- unset yoghurt
- 2 tbsps of freshly chopped mint and four extra sprigs for decoration
- 1 fresh pineapple
Details
servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 5mins
Cost Average budget
Preparation
Step 1
Slice the strawberries into small pieces and place them with the lemon juice and sugar in a saucepan and warm gently, mixing well with a wooden spoon. Mash the strawberries with the back of a wooden spoon as the sugar dissolves and the mixture warms.
Step 2
Set the cooked strawberries aside to cool, covered.
Step 3
Mix together the yoghurt and mint in a bowl and then add the strawberries.
Step 4
Spoon the yoghurt mixture into four individual serving glasses, moulds or plastic icelolly moulds and freeze for at least three hours, or overnight.
Step 5
When ready to serve, take the serving glasses or moulds out of the freezer. Dip into
warm water to unmould on the yoghurt on a plate. Serve with finely chopped fresh pineapple and decorate with fresh mint.
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