Strawberries with yoghurt, Prosecco and shortbread

“A brilliant dinner party idea – the combo of textures rocks, and who doesn't love strawberries! ”

400 g ripe red strawberries , hulled and sliced

1 small glass Prosecco

1 tablespoon vanilla sugar , or a few drops of vanilla extract

500 ml fat-free yoghurt

4 all-butter shortbread biscuits , crushed

a few sprigs fresh mint , to serve

Method

1. Put the sliced strawberries into a large, shallow dish. Drizzle with the Prosecco and sprinkle with the vanilla sugar or vanilla extract. Set aside for 10 minutes to allow the flavours to develop.
2. Divide the strawberries between 6 plates and sprinkle over any juice. Spoon a big dollop of yoghurt on each and sprinkle with the crushed shortbread biscuits and mint to serve.

Let’s build a healthier, happier world through the joy of food! Join the Food Revolution for the latest on sustainable food, farming and cooking projects across the globe. Join our Food Revolution!