Yoghurt and strawberry mousse glasses

Fresh, creamy, quick and easy when there is no time for elaborate dessert, and impressive. Use flavourful seasonal strawberries. No cooking; in summer try peaches, apricots, raspberries, blueberries or pineapple.

INGREDIENTS FOR 6 GLASSES

MOUSSE

250 g PLAIN GREEK YOGHURT

250 g WHIPPING CREAM

3 TABLESPOONS OF ICING SUGAR

1 LEMON

STRAWBERRIES

300 g STRAWBERRIES

3 TABLESPOONS OF CASTER SUGAR

JUICE OF 1/2 LEMON

MINT TO DECORATE

6 PLAIN BISCUITS, SUCH AS DIGESTIVES

I wash and finely dice strawberries.

I put in a bowl with caster sugar and half a lemon's juice.

I mix and set aside, stirring occasionally to dissolve sugar, while making cream.

I mix yoghurt and icing sugar with a spatula and add lemon zest.

I firmly whip cold cream separately.

I gently fold into yoghurt from bottom to top. Add another 1 tablespoon of icing sugar if you like it sweeter.

I crumble a biscuit in each glass.

I pipe the cream evenly into glasses.

I divide strawberries equally.

I decorate with mint and refrigerate.