The last few boxes of strawberries called out to me at the grocer’s the other day. I picked up one. I would always use them on my French toast, pancakes or with muesli and yoghurt. But since I’m on a low carb diet, I skipped the muesli and stuck with the yoghurt bit. This time around I roasted the berries so they intensify in taste and colour. They turned out beautiful.
Strawberries – 1 box
Greek yoghurt – 1/4 tub or hung curd from 1/2 tub of regular yoghurt
Honey – to drizzle over
A pinch of salt
Cut tops of all the strawberries and halve them.
Add a pinch of salt and put them on a baking tray.
Let them roast in a preheated oven at 180C for 20 minutes.
Take them out and let them cool.
In the meanwhile, whip the hung or Greek yoghurt to make it creamy and soft.
Now with a fork, squish the strawberries.
Swirl the strawberries into the yoghurt, and leave some to top the yoghurt with.
I packed this up in a jar and took it to work. Makes for a great snack at noon or evening. But make sure it sits in the fridge before that.