INGREDIENTS, enough for 4:
200ml Double Cream
75ml Greek Yogurt
1 dessertspoon Honey, or more to taste
- Wash and remove the stalks from the strawberries, cut into large pieces and place in a mixing bowl.
- Crush the strawberries a little with a potato masher, or chop with a knife. If there is lots of liquid strain some away so the fool is not too runny. Stir through a squeeze of lemon juice. Set aside.
- Whip the cream in another bowl with a balloon whisk or electric whisk, until when you lift the whisk the cream forms little peaks. Whisk in the yogurt and a spoon of honey.
- Using a large spoon, fold the crushed strawberries into the bowl of cream until fairly well combined. Add more honey to taste.