Roasted strawberries with vanilla Greek yoghurt

Name: Roasted strawberries with vanilla Greek yoghurt
Total time: 25 min
Cuisine: British
Ingredients: 500g strawberries, hulled and halved; 1 tbsp lemon juice; 1 tsp vanilla extract; 1 tbsp erythritol; 400g Greek yoghurt; 1 tsp vanilla extract, for the yoghurt; 2 tbsp sunflower seeds, toasted

Strawberries roasted until jammy and syrupy, spooned over cool vanilla yoghurt. A pretty pudding with no added sugar.

Time25 min
LevelEasy
Costabout £0.93 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

500 gstrawberrieshulled and halved
1 tbsplemon juice
1 tspvanilla extract
1 tbsperythritol
400 gGreek yoghurt
1 tspvanilla extractfor the yoghurt
2 tbspsunflower seedstoasted

Method

1
Heat the oven to 200°C (180°C fan). Put the strawberries in a roasting tin with the lemon juice, 1 teaspoon vanilla and erythritol. Toss to coat.
2
Roast for 15 minutes until soft and bubbling, with plenty of pink juice in the tin.
15 min
3
Meanwhile stir the second teaspoon of vanilla into the yoghurt.
4
Toast the sunflower seeds in a dry pan for 2 minutes until they smell nutty.
2 min
5
Spoon the yoghurt into four bowls, top with the warm strawberries and their juice, and scatter over the seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.