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Roast Strawberries with Yoghurt cream

The smooth acidic yoghurt cream is complimented by the sweet roasted seasonal strawberries, a sheer delight to the palate.


  1. Preheat a fan forced oven to 180c
  2. Hull and quarter the large strawberries (half small), place a single layer in a parchment lined baking dish.
  3. Stir in the orange juice and sugar.
  4. Roast for 10-20 minutes or until just cooked and not falling apart, remove from the oven
  5. Allow to cool.
  1. Place the almond milk and vanilla into a large pot and bring to the boil, then remove from the stove.
  2. Soak the gelatine leaves in cold water until soft and place into the hot milk to dissolve, leave to cool.
  3. In a bowl, mix the honey and yoghurt, whisk in the cooled milk, strain and divide between 56 serving bowls or similar. TIP… Make individual or one dish to scoop serves from
  4. Top with cracked black pepper and set in the fridge for 2-3 hours.
TO SERVE       Place a generous spoon of yoghurt cream on the plate, alongside the roasted strawberries, top with crumble (optional) Can Fresh   Cost $1.30 (based on retail prices) Season Spring   Ability Easy  Equipment Oven & Fridge   Nutritional information – Roasted strawberries
Serving Size: Yield: 55 serves
Per Serving Per 100g
Energy (kJ) 137 268
Protein (g) 0.3 0.6
Fat (g) 0.1 0.2
-       Saturated (g) 0.0 0.0
Carbohydrate (g) 7.4 14.5
-       Sugars (g) 7.3 14.4
Fibre (g) 0.9 1.8
Sodium (mg) 3 6
  Nutritional information – Yoghurt cream
Serving Size: Yield: 55 serves
Per Serving Per 100g
Energy (kJ) 493 588
Protein (g) 4.9 5.9
Fat (g) 3.0 3.5
-       Saturated (g) 1.9 2.3
Carbohydrate (g) 15.9 18.9
-       Sugars (g) 14.2 17.0
Fibre (g) 0.0 0.0
Sodium (mg) 41 48
*calculated using full fat cow’s milk Recipe Analysis provided by Flinders University