The yogurt and strawberry cups are a delicious, fresh, and quick dessert: no baking, no eggs, single servings, perfect both after a meal and for a snack or breakfast when it’s hot. The yogurt and strawberry cups can easily be adapted for those who are intolerant by simply using lactose-free or plant-based yogurt (as long as it’s a bit thick) and gluten-free cookies at the base. I recommend preparing the strawberries the night before so that a nice syrup forms, which you can use to soak the cookies. And in just a few minutes, you can assemble them and immediately enjoy your yogurt and strawberry cups.
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.5 cups Greek yogurt
- 7 oz strawberries
- 2 tbsp sugar
- 4 shortbread cookies (or cookies of choice)
Tools
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 2 Dessert Cups
Steps
Wash the strawberries, pat them dry with kitchen paper, remove the stems, and cut them into cubes. Add the sugar, half a glass of water, and mix. Cover the bowl and place it in the refrigerator for a couple of hours so that the flavors meld and a nice syrup forms. Crumble a shortbread cookie at the bottom of the cup and soak it with the strawberry syrup. Add the plain Greek yogurt, a generous spoonful of strawberries, and cover them with more yogurt. Decorate with some strawberry pieces and a crumbled cookie. Repeat the steps with the second cup and refrigerate until ready to serve.
