Strawberry and Biscuit Yogurt is a superb dish to finish a meal. It is light and full of flavour and the split in textures works so well. I make the yogurt part and crumble the biscuit in advance and assemble when needed. The assembly take literally 2 minutes for all 4 glasses. I like to use strawberries for the colour comparison but blueberries, raspberries, cherries and mango work really well. Serve as a dessert with chilled yogurt for a refreshing dish.
Strawberry and Biscuit Yogurt
A delicious refreshing dessert that cleanses the palette and is full of flavour.
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Add to CollectionServings: 4 People
Calories: 241kcal
Ingredients
- 200 g ginger nut biscuits or digestives
- 1 large lemon juice and zest
- 400 g Greek yogurt
- 200 g condensed milk sweetened
- 150 g strawberries
- 1 tsp sugar
Instructions
- Add 100g of the strawberries and the sugar to a blender or you can do this by hand to reduce the strawberries to a puree.150 g strawberries, 1 tsp sugar
- Add the puree, yogurt, milk and juice/zest of the lemon to a mixing bowl and whisk until the mixture is lovely and creamy and thickened.1 large lemon, 400 g Greek yogurt, 200 g condensed milk
- Place the biscuits into a freezer bag and seal the end. Smash the biscuits into small chunks but not into a fine powder.200 g ginger nut biscuits
- Carefully spoon a layer of the yogurt mixture into the bottom of your serving glasses. Then add a layer of the crumbled biscuit.
- Then another layer of the yogurt mixture followed by a final layer of the crumbled biscuits. I like to add the remining strawberries to the dish as a garnish but a sprig of mint leaves or grated chocolate work well.
Nutrition
Calories: 241kcal | Carbohydrates: 36g | Protein: 15g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 100mg | Potassium: 421mg | Fiber: 2g | Sugar: 33g | Vitamin A: 148IU | Vitamin C: 38mg | Calcium: 266mg | Iron: 0.5mg
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