Light and fruity with an added hazelnut crunch – these yoghurt-dipped strawberries from health guru Madeline Shaw make an excellent summer snack.
100g of strawberries
75g of toasted hazelnuts
2 tbsp of sticky honey
150g of greek yogurt
1 Mix the honey and yogurt together.
2 Line a tray with baking paper. Dip the strawberries into the yogurt then lay onto the tray and place in the freezer for half an hour.
3 Crush the hazelnuts into small pieces.
4 Remove the tray from the freezer and dip the strawberries in the yogurt mixture again for a second coating then throw over the toasted hazelnuts and place in the fridge for 2 hours to harden.
Recipe courtesy of Madeleine Shaw and Seasonalberries.co.uk