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Strawberry Shortbread Frozen Yoghurt

Recipe

Looking to elevate your yoghurt? This recipe is a delicious treat.

Serves: 8 people   |   Prep time: 20 minutes (plus freezing)   |   Cooking time: 0 minutes

British   |   Dessert   |   Vegetarian

  

Ingredients

  • 600g Fresh Strawberries
  • 400g Greek Yoghurt
  • 300g Double Cream
  • 2 tsp Vanilla Essence
  • 1 x 397g tin Condensed Milk
  • 150g Shortbread Fingers
  • 65ml Strawberry Dessert Sauce

For prep:

  • 1 oblong dish approx. 30 x 15 x 7cm deep  

  

Method

  1. Hull and wipe the strawberries.
  2. Chop 400g of the strawberries into chunks and put in a liquidiser with the condensed milk, vanilla essence and the Greek yoghurt.
  3. Liquidise until smooth, then transfer to a large bowl.
  4. Whip the cream until it just holds it’s shape, then fold it into the strawberry mixture.
  5. Pour half of this into the dish and freeze for an hour.
  6. Put 4 of the remaining strawberries to one side and finely chop the rest.
  7. Chop the shortbread fingers into small chunks – set aside 60g to decorate.
  8. Remove the Frozen Yoghurt from the freezer and sprinkle the top with the chopped strawberries and shortbread.
  9. Then, spoon over the remaining strawberry mixture and level out.
  10. Cover the top with the remaining shortbread.
  11. Drizzle over the strawberry sauce.
  12. Cut the whole strawberries into halves and push gently into the top.
  13. Freeze for 5 hours or overnight.
  14. Allow to rest from the freezer for 30 minutes before scooping out and serving.