Jamie Oliver

Strawberries with yoghurt, Prosecco and shortbread

A summer party hit

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Strawberries with yoghurt, Prosecco and shortbread

Serves 6
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    188
    9%
  • Fat
    4.7g
    7%
  • Saturates
    3.1g
    16%
  • Protein
    6.8g
    15%
  • Carbs
    23.1g
    9%
  • Sugar
    15.9g
    18%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    188
    9%
  • Fat
    4.7g
    7%
  • Saturates
    3.1g
    16%
  • Protein
    6.8g
    15%
  • Carbs
    23.1g
    9%
  • Sugar
    15.9g
    18%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 400 g ripe red strawberries , hulled and sliced
  • 1 small glass Prosecco
  • 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.

Tip

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