PIMM’S SYLLABUB CUPS

5 SmartPoints per syllabub Makes 4

250g strawberries, hulled and halved or quartered if larger, plus a few extra, finely diced, to decorate 75ml Pimm’s 2 tbsp caster sugar 4 tbsp Elmlea Light alternative to double cream 400g 0% fat natural Greek yoghurt ½ orange, peeled and finely diced ¼ cucumber, finely diced Small fresh mint leaves, to decorate PUT the halved or quartered strawberries in a bowl, pour over the Pimm’s and stir in the caster sugar until combined. Set aside to macerate for at least 4 hours, or overnight. Whisk the cream alternative until thickened slightly, then add the yoghurt and whisk to combine. Spoon the strawberries and most of the Pimm’s liquid into the yoghurt mixture and gently stir to combine. Spoon the syllabub into 4 serving glasses and top with the diced orange, cucumber and strawberries. Chill for at least 15 minutes, then serve decorated with the mint and drizzled with the reserved Pimm’s soaking liquid.