Sweet Eve Strawberry, Mint and Pineapple Iced Yoghurts

  • 450 g (16 fl oz) Sweet Eve strawberries
  • 1 tbs lemon juice
  • 130 g (4½ oz) caster sugar
  • 250 g (9 oz) whole milk, unset yoghurt
  • 2 tbs of freshly chopped mint, plus 4 extra sprigs for decoration
  • To Serve: finely chopped fresh pineapple
Recipe courtesy of www.sweetevestrawberry.co.uk.
  • Slice the strawberries into small pieces and place them with the lemon juice and sugar in a saucepan. Warm gently, mixing well with a wooden spoon. Mash the strawberries with the back of the wooden spoon as the sugar dissolves and the mixture warms. Set the cooked strawberries aside to cool, covered.
  • Mix together the yoghurt and mint in a bowl and then add the strawberries.
  • Spoon the yoghurt mixture into 4 individual serving glasses, moulds or plastic ice-lolly moulds and freeze for at least 3 hours, or overnight.
  • When ready to serve, take the serving glasses or moulds out of the freezer. Dip into warm water to unmould on a plate. Serve with finely chopped fresh pineapple and decorate with the reserved sprigs of fresh mint.