Name: Strawberry Shortcake Greek Yogurt Dip
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 ½ cups (240 g) fresh strawberries, cut into small dice; 1 orange, zest finely grated; 1 tbsp (15 ml) orange juice; 2 tbsp (30 ml) honey; 2 tsp (10 ml) vanilla; 1 cup (250 ml) 0% plain Greek yogurt; 2 tsp mint or lemon balm leaves, finely chopped, plus more for serving

Ingredients

- 1 ½ cups (240 g) fresh strawberries, cut into small dice
- 1 orange, zest finely grated
- 1 tbsp (15 ml) orange juice
- 2 tbsp (30 ml) honey
- 2 tsp (10 ml) vanilla
- 1 cup (250 ml) 0% plain Greek yogurt
- 2 tsp mint or lemon balm leaves, finely chopped, plus more for serving

Preparation

- In a bowl, combine the strawberries, orange zest and juice, 1 tbsp (15 ml) of the honey and 1 tsp (5 ml) of the vanilla. Let macerate for 10 minutes at room temperature, stirring a few times.
- Meanwhile, in another bowl, combine the yogurt with the remaining honey and vanilla. Refrigerate.
- Remove ⅓ cup (75 ml) of the strawberries with some of the accumulated juice and place in a small food processor or personal blender fitted with a grinding blade. Purée until smooth. Set the purée aside.
- Add the chopped mint to the bowl of diced strawberries. Mix well.
- Spread the yogurt mixture out in a wide bowl or shallow dish. Drizzle with the strawberry purée. Using a spoon, gently swirl the two mixtures in small circular movements to create a marbled effect. Top with the diced strawberry mixture. Sprinkle with a few mint leaves. Serve with seasonal fruits, if desired.

Strawberry Shortcake Greek Yogurt Dip

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Ingredients

Preparation

Personal Note

To help you with this recipe

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