Strawberry Frozen Yogurt Sandwiches serves twelve

32mins, plus freezing / 238 calories per serving


(For the frozen yogurt)

400g (13oz) fresh strawberries

300g(10oz) Clandeboye Greek yoghurt

75ml (3fl oz) maple syrup

1tsp vanilla extract

(For the biscuits)

125g (4oz) Ballyrashane salted butter

200g (7oz) caster sugar

2 large Skea eggs

100g (31/2oz) Neill’s plain flour


To make the frozen yoghurt, roughly chop the strawberries and put half in the freezer until hard (about 3 hours). Put the frozen strawberries, yoghurt, maple syrup and vanilla in a blender and whizz until thick and creamy. Pour into a 13 x 18cm (5 x 7in) flat-bottomed baking dish lined with non-stick baking paper. Mix in the remaining berries, keeping some for decoration, if you like. Cover and freeze for at least 2 hours.

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 26 x 36cm (10 x 14in) Swiss roll tin with non-stick baking paper. In a medium bowl, mix together the butter and sugar with an electric hand whisk. Add the eggs and a pinch of salt and mix again until smooth. Add the flour and beat again for another minute.

Pour the mixture into the tin and bake for 10 minutes. Allow to cool for 5 minutes, then place on a wire rack. Once completely cool, cut the biscuit in half down the middle.

Place one half of the biscuit on a cutting board and top with the block of frozen strawberry yogurt. Top with the other half of the biscuit. Using a round pastry cutter, cut the sandwich into 12 rounds and serve straight away.