Frozen yoghurt-coated strawberries

Frozen yoghurt coated strawberries

Category: Dessert | Serves: Makes 16/serves 4

Prep time: 25 minutes, plus freezing | Cooking time: N/A


16 medium, fresh, ripe strawberries (about 275g/9½oz hulled weight)

150g (5½oz) thick Greek-style natural yoghurt (5% fat)

2 teaspoons clear honey

Few drops of vanilla extract

  1. Line a baking sheet (that fits in your freezer) with non-stick baking paper; set aside.
  2. Put yoghurt, honey and vanilla extract into a bowl; stir well to combine.
  3. Hull strawberries. One at a time, drop each strawberry into yoghurt mixture; use 2 forks to turn and thickly coat each strawberry in yoghurt. Lift out each coated strawberry; place on prepared baking sheet. Repeat until all strawberries are thickly coated in yoghurt.
  4. Freeze uncovered for 1–2 hours, until yoghurt coating is frozen. Remove coated strawberries from baking sheet; serve immediately.

Cook's tips

  • Be careful not to freeze the strawberries for too long, otherwise the fruit will become too hard. Just freeze them until the yoghurt coating is frozen (the fruit inside will be semi-frozen, but still soft enough and not too cold to eat).
  • You can also try this with fresh raspberries or blueberries.

Nutritional information

Frozen yoghurt-coated strawberries - nutritional info