Strawberry Yogurt Pots – Delightful dessert for Shavuot!

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.

Serves 4

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