Strawberry vanilla yoghurt

A super-easy yoghurt that makes a great dessert or breakfast. Strawberries have a natural sweetness but are surprisingly low in sugar.

Strawberry vanilla yoghurt Credit: Simon & Schuster Australia

• serves

  4

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 250 g fresh strawberries, hulled and halved
• 300 g full-fat Greek yoghurt
• ½ tsp vanilla extract

Instructions

1. Place the strawberries in a mixing bowl and mash to crush the berries and release their juices.

2. Mix the yoghurt and vanilla in a separate bowl, then lightly fold in the strawberries.

3. Divide between small dishes or glasses and keep chilled.

Notes

• You can use frozen strawberries or mixed berries for this recipe, just make sure they are well thawed and drained before you mash them.

• Per serving:123 cals, protein 4.5 g, fat 8 g, fibre 2.5 g, carbs 7 g.

Recipe from The Fast 800 Recipe Book by Dr Clare Bailey, Justine Pattison and foreword by Dr Michael Mosley. Published by Simon & Schuster and is available now ($AU35)). Read all about the new book here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.