STRAWBERRY YOGURT POTS
~ Jenny Lovell
Just in time for the dairy goodness of Shavuot!
A delightful Summer dessert – the sweetness of strawberries with the zesty tang of lemon!
You can decorate the ‘pots’ with a bright dash of green mint leaves or a swirl of whipped cream crowned with half a fresh strawberry.
2 Tablespoons butter
6 ginger nut cookies
185 grams ( 6 ounces ) strawberries
2 Tablespoons granulated sugar ( castor sugar)
185 grams ( 6 ounces ) Greek yoghurt
4 Tablespoons thickened cream
4 Tablespoons icing sugar ( confectioners sugar )
grated zest of 1 lemon
Juice of 1 lemon
Melt butter in a small saucepan and then transfer to a food processor with ginger nut cookies and process until they are fine crumbs.
Divide the mixture between 4 glasses and press into base of each. Chill in refrigerator.
Put the strawberries and granulated sugar in a saucepan and cook stirring continuously for 4 mins on low to moderate heat. Put aside and cool.
In a bowl mix together Greek yoghurt, cream, icing sugar, lemon zest and juice of lemon.
Fill the glasses with the yoghurt mixture and top each with the strawberries. Chill for 3 hours.