A refreshing alternative to strawberry ice cream.

Serves: 4 (makes 1 litre)
Preparation time: 20 minutes
Cooking time: 5 minutes

You’ll need:
450g Sweet Eve strawberries
1 tbsp lemon juice
130g caster sugar
250g whole milk, unset yoghurt
2 tbsps of freshly chopped mint and four extra sprigs for decoration
1 fresh pineapple

What to do:
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.

Set the cooked strawberries aside to cool, covered.

Mix together the yoghurt and mint in a bowl and then add the strawberries.

Spoon the yoghurt mixture into four individual serving glasses, moulds or plastic ice-lolly moulds and freeze for at least three hours, or overnight.

When ready to serve, take the serving glasses or moulds out of the freezer. Dip into warm water to unmould the yoghurt on a plate. Serve with finely chopped fresh pineapple and decorate with fresh mint.

Submitted by www.sweetevestrawberry.co.uk