This is a light version of the traditional Eton Mess as you replace half the cream with Greek yoghurt.
Ready in 15 minutes
150ml whipping cream
150ml 0% Greek yoghurt
1 tsp vanilla extract
2 tbsp icing sugar
300g small strawberries
50g ready made meringues crushed
1. Whip the cream and yoghurt with the vanilla and 1 tbsp of the icing sugar
2. Put half the strawberries in the food processor with with the other tbsp of icing sugar and whizz to a puree. Quarter the rest of the strawberries
3. Layer up the cream mixture, crushes meringue, strawberries and puree in glasses ending with some strawberries and puree.
Source: Olive Magazine