Ingredients (4 servings)
11 oz jar lemon curd (I used only 1/2 of it.)
18 oz tub 0% Greek yoghurt
7 oz strawberries
1 tbsp sugar
Method
Put the lemon curd and yoghurt into a bowl. Fold together for rippled effect. Dvidie the mixture between four glasses and chill.
Mix strawberries and sugar (I added some Cointreau and lemon zest) together and gently crush, then spoon with their juices over the chilled mix and serve.
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