STRAWBERRY-YOGHURT PARFAIT

Here is what you will need:

• 90 ml castor sugar (or to taste)
• 10 ml lemon juice
• 30 ml corn starch
• 750 ml Greek yoghurt
• A few squirts vanilla paste
• Mint leaves

Here is how to do it:

• Take at least two thirds of the strawberries and slice them coarsely. 
• Place in a processor and process until smooth. 
• If you want to remove all seedy bits, push the sauce through a sieve then transfer to a saucepan. 

*Snappy Chef: Boil slowly at 400W/120°C

• Add half of the sugar and the lemon juice and bring the mixture to a boil. 
• Mix the corn starch with a little cold water and add as much of it to the puree to thicken to your taste. 
• Stir until thick and glossy then remove from the heat. 
• Set aside to cool.  

• Just before serving, halve the remaining strawberries and sprinkle with a little sugar. 
• Now, sweeten the yoghurt to taste with the remaining sugar and add a squirt or two of vanilla paste and mix well.

• Spoon a generous portion of the sauce into the bottom of suitable pretty glasses or bowls and top with a thick layer of sweetened vanilla yoghurt. 
• Then, spoon a layer of the remaining sauce over and top with halved strawberries. 
• Finish with a small mint leaf and serve.