I tend to favour lighter desserts rather than the decadent chocolate desserts that dominate Indian menus today. This is a perfect example of one of these desserts.
This is a spring dessert when the fruit is fresh and seasonal. Look for the smaller strawberries, which have more flavour and are grown for their sweet tartness rather than size. What I like is the use of yoghurt rather than traditional cream; it makes the dessert light. The sweetness from honey and orange juice balances the tartness of the fruit and yoghurt. This is a super refreshing dessert, especially for those warm days of early summer.
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1 pint strawberries, hulled and halved or quartered depending on size
1 tablespoon sugar
3 tablespoons light honey
1/4 cup orange juice
1 cup Greek yoghurt
Mint leaves to garnish
Toss the strawberries and sugar together. Allow to macerate for 1 hour in the fridge.
Meanwhile, whisk the honey, orange juice and yoghurt together until thoroughly mixed and smooth. Set aside in the fridge.
Spoon three tablespoons of the yoghurt mix onto a small plate. To serve, Top with five to six pieces of strawberries and a teaspoon of the juices. Garnish with mint. Serve cold.
