I call this dessert Bikini Dessert because you can still get into one after eating it. It makes the most of the strawberry flavor even if all you can buy is the radishes that are passed as strawberries in the supermarkets.

Serves from 4 - 8, depending on how much you want to pile into pretty glasses

1 pound of strawberries
1 large carton of Total yogurt (please don't buy anything but proper whole milk Greek yogurt)
Juice 2 lemons
sugar to sweeten the strawberries to taste
1-2 tablespoons sugar to taste, preferably vanilla sugar
1 teaspoon vanilla extract if you haven't used vanilla sugar
1 large egg white

Wash and hull the strawberries, keeping back about 1/4 pound of the best looking. Dump the rest into a blender with the sugar and the lemon juice and blitz to a purée. Put the purée through a sieve and set aside.

Line a large sieve with a paper towel. Put the yogurt onto this and drain until all the whey has separated off. Put the yogurt into a big bowl and beat until smooth. Then add the vanilla essence and sugar or the vanilla sugar and beat again until the mass is shiny.

Whisk the egg white until stiff but not dry and gently fold into the yogurt. Leave to settle 30 minutes then dollop into pretty glasses, pour the strawberry purée over and top with a few pretty whole berries.

1 Comment

1. Lisa McCormack

   You're so right about the superiority of whole milk Greek yogurt. I HATED yogurt -- tasted like soured milk even with fruit added to it-- until I discovered Greek yogurt. Divine! Perfect summer recipe: simple, inexpensive and no oven involved.