1 tablespoon vanilla sugar , or a few drops of vanilla extract
500 ml fat-free yoghurt
4 all-butter shortbread biscuits , crushed
a few sprigs fresh mint , to serve
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Method
Put the sliced strawberries into a large, shallow dish. Drizzle with the Prosecco and sprinkle with the vanilla sugar or vanilla extract. Set aside for 10 minutes to allow the flavours to develop.
Divide the strawberries between 6 plates and sprinkle over any juice. Spoon a big dollop of yoghurt on each and sprinkle with the crushed shortbread biscuits and mint to serve.