Saturday, April 20, 2013

Strawberries with mint, prosecco and yoghurt

Spring has finally arived! From memory, I think this winter was one of the hardest and coldest I've experienced. Slowly but surely those short dark days are being replaced with beautiful bright sunny days and this couldn't get me any happier. Along with the downside of shaving our legs and spring cleaning we get to rejoice on berries, ice cream and picknicks.

Last week, strawberries were sold extremely in-expencive at the local supermarket. I know it's still to early for them to be sweet, soft and juicy. But wit just the littlest bit of effort, you wouldn't even notice the difference.

I made this sweet, easy and light dessert for a dinner among friends last week. The next day I ate the left-overs for breakfast. And the following day I bought some extra strawberries just to enjoy this plate once again.

Strawberries with mint, prosecco and yoghurt

slighty adapted from
serves 4

Note: Prosecco isn't the cheapest wine in town, but as you need only a little bit to get this dessert gowing you can (option A:) enjoy a fancy drink as the sun sets down or (option B:) make a gazzilion portions of this dessert to enjoy along the week. 

300 g strawberries, hulled and sliced
1 T honey
a small handfull of fresh mint leaves
1 small glass Prosecco
1 t vanilla extract
500 ml greek yoghurt or vanilla ice cream
1 cookie, crushed

one: toss the sliced strawberries into a large, shallow dish. Drizzle with the honey and the torn up mint leaves.
two: top with the Prosecco and sprinkle with the vanilla extract.
three: set aside for 10 minutes to allow the flavours to develop.
four: divide the strawberries between 4 plates and sprinkle over the juice. Spoon a big dollop of yoghurt  or ice cream on top of each plate and sprinkle with just a bit of the crushed cookie biscuits and fresh mint to serve.

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