Around this time every year I start to look forward to the summer holidays and get excited that I'll soon be feeling the sun on my skin and will be completely chilled out in a devil-may-care sort of way that I always do while on holiday. It doesn't matter that the only thing we've got planned this year so far is a week in Dorset - I'm still hoping for fine weather! The thing that bothers me though, is that the excited anticipation can be clouded by a familiar nagging worry in the back of my mind. Will I fit into my summer clothes? And if I do what'll I look like?
It's mad really! I'm too much of a realist to know that it's far too late now to join a gym and half kill myself trying to get that sculpted figure I covet. About 20 years too late! So I'll simply make a few minor adjustments to my diet to shed a couple of pounds just to make sure that I'll still be able to squeeze into that little blue cotton dress that cost me a fortune last year so MUST come out for a second season.
This recipe is one of those adjustments. Strawberries and cream are one of my favourite summer treats but when I'm trying to be good and eat healthily it isn't the best idea. This delicious recipe uses 0% Greek yoghurt sweetened with honey instead of double cream and will save me a few calories that will help me to look my best while on holiday!
Strawberry and Greek Yoghurt Dessert Recipe
Notes: This recipe uses a small amount of gelatine to firm up the yoghurt a little but feel free to omit it if preferred - the dessert will be softer and the strawberries may sink further into the yoghurt but it will taste just the same. Also, the amount of honey in the recipe can be adjusted to taste depending upon how sweet you like it - but more honey will add more calories!
150g 0% Greek yoghurt
1 tsp honey
½ tsp vanilla extract
½ tsp gelatine powder dissolved in 2 tbsp hot water (optional)
1 tbsp caster sugar
Mint leaves for decoration (optional)
1. Mix together the yoghurt, honey and vanilla extract in a bowl. Add the gelatine, if using, and stir in quickly to ensure it is well mixed and no lumps have formed.
2. Divide the mixture between two serving glasses and refrigerate for approx 2 hours until the yoghurt has set slightly (if you're not using gelatine then you don't need to do this).
3. Prepare the strawberries by removing the stalk and halving them. Put them in a saucepan with the sugar and simmer gently for 5-10 minutes. The sugar will dissolve and the strawberries will emit their juice. When the strawberries are soft (but not mushy) turn off the heat and allow to cool.
4. Just before serving divide the strawberries between the 2 serving glasses and place them carefully on top of the yoghurt. Add a couple of mint leaves for decoration if you have them available. Serve and enjoy!