Instructions

1. 1

   Take 4 ounces of strawberries, slice them, and set them aside for later use.

2. 2

   Cut the remaining strawberries into quarters and place half of them into a medium-sized bowl. Use a fork or potato masher to mash them roughly until you achieve a chunky puree. Set this mixture aside.

3. 3

   In a small saucepan, add the leftover quartered strawberries along with sugar and water. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer. Stir occasionally until the mixture thickens and the fruit softens, which should take about 7 to 9 minutes.

4. 4

   Once done, transfer the contents to a bowl and allow it to cool completely. Once cooled, combine it with the reserved chunky puree.

5. 5

   Just before serving, prepare the whipped cream: In a medium bowl, mix the chilled whipping cream with vanilla extract. Using a hand mixer, whisk at medium speed for 2 to 3 minutes until stiff peaks form. Add the yogurt and whisk at medium speed again until the mixture reaches stiff peaks once more, which should take around 30 seconds.

6. 6

   Crush the cookies into various sizes, ensuring most pieces are small. Gently fold in the majority of the crushed cookies, keeping a few tablespoons aside for garnish.

7. 7

   In 8 small glass bowls or cups, layer the strawberry puree and cream mixture, followed by additional strawberries.

8. 8

   For the final touch: Top the layered mixture with the sliced strawberries and sprinkle the reserved crushed cookies on top for garnish.

Nutrition Information

Notes & Tips

• You can also make this in one large bowl or trifle dish layering the strawberries and cream. Then use a large spoon or spatula to make only one or two folds through the mixture so the fruit and cream are swirled, but just barely (they’ll keep mixing together as you serve).
• Serve by spooning into individual glasses or small bowls.