- 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
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.