Yogurt coated strawberries

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