Vanilla almond yoghurt with macerated strawberries

Preparation time: 5 mins Cooking time: 5 mins Serves 4

½ cup caster sugar ¼ cup white wine 1 punnet strawberries,

hulled, halved ½ cup sliced

almonds, toasted 1 vanilla bean, split lengthways, seeds scraped ¼ cup pure icing

sugar, sifted 1 cup Greek-style

yoghurt 4 gingernut biscuits,

crushed 200ml mango sorbet

1 Put caster sugar and wine in a medium saucepan. Simmer over a medium heat. Add berries for 2 minutes. Set aside to cool completely. 2 Put nuts, vanilla seeds, icing sugar and yoghurt in a blender. Puree until smooth. Spread on serving plates. To serve, top with berries, gingernuts and sorbet.