Strawberry, mint and pineapple iced yoghurts

Strawberry, mint and pineapple iced yoghurts

Strawberry, mint and pineapple iced yoghurts
 
Serves: 4
Ingredients
  • 450g strawberries
  • 1 tbsp lemon juice
  • 130g caster sugar
  • 250g whole milk unset yoghurt
  • 2 tbsp of freshly chopped mint plus four extra sprigs for decoration
  • 1 fresh pineapple
Method
  1. Chop the strawberries and place them with the lemon juice and sugar in a saucepan. Warm gently, mixing well with a wooden spoon.
  2. Mash the strawberries as the sugar dissolves. Set aside covered.
  3. Mix the yoghurt and mint in a bowl and then add the strawberries. Spoon into serving glasses, moulds or plastic ice-lolly moulds and freeze for three hours, or overnight. When ready to serve, dip into warm water to unmould the yoghurt on a plate. Add finely chopped fresh pineapple and decorate with fresh mint. (recipe: www.berryworld.com)
 

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