Sweet Eve Strawberry, Mint and Pineapple Iced Yoghurts

By Sweet Eve Strawberry

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Sweet Eve Strawberry, Mint and Pineapple Iced Yoghurts

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Crab and prawn verrines with...

Approved byThe Chef Pineapple boat

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.