Strawberries with yoghurt, Prosecco and shortbread

A summer party hit

Strawberries with yoghurt, Prosecco and shortbread

Strawberries with yoghurt, Prosecco and shortbread

Serves Serves 6
Time Cooks In15 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 151 8%
  • Fat 3.7g 5%
  • Saturates 2.4g 12%
  • Sugars 14.2g 16%
  • Salt 0.3g 5%
  • Protein 6.3g 13%
  • Carbs 20.6g 8%
  • Fibre 0.7g -
Of an adult's reference intake
Tap For Method


  • 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
Tap For Method

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Tap For Ingredients


  1. 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.
  2. 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.