Frozen yoghurt buttons

Makes 105

300g thick yoghurt 5 strawberries, hulled 2 apricots, de-stoned 1 tsp vanilla bean paste

3 baking trays which will fit into the freezer

Place the strawberries in a blender and blend to a puree. In a bowl, mix together 100g of the yoghurt with the strawberry puree. Line 3 trays, which will fit into the freezer, with baking paper, then, using a teaspoon, spoon 35 button-sized rounds onto the paper on one tray, 1cm apart. Blend the apricots into a puree. Place half the remaining yoghurt into a bowl, add the apricot puree and mix thoroughly. Spoon another 35 rounds onto the second tray as before. Finally, in a bowl, mix together the vanilla bean paste with the remaining yoghurt, then repeat the process with the last prepared tray. Place all the trays in the freezer to set overnight. Eat as a snack straight from the freezer or serve, to be eaten immediately, at the end of a meal.