Sophie says: “Everyone loves an ice cream sundae and this healthier yoghurt-based alternative is a real favourite. It's simple but very tasty with the honey and strawberries lending most of the sweetness. The Greek yoghurt adds some lower fat creaminess and tang and the honeycomb lends crunch...a real winner!”

Serves: 4

Preparation time: 10 minutes

Cooking time: n/a

You’ll need:

400g Sweet Eve strawberries

1 tsp icing sugar

150ml double cream

1 vanilla pod

1 tbsp of runny honey

100ml low fat greek yoghurt

300g BerryJewel raspberries

300g of honeycomb, broken up


What to do:

Firstly hull and half the Sweet Eve strawberries then mix with the icing sugar. Place to one side and let them marinate while you prepare the cream.

Pour the cream into a bowl and add the scraped out vanilla seeds from the pod and the honey. Whip the cream to form soft peaks and then fold in the Greek yoghurt.

Take four little glass bowls and divide the Sweet Eve strawberry mix between each one, then pile on some vanilla honey cream. Next, add a layer of raspberries and cover with some more vanilla honey cream. Finally, sprinkle the honeycomb on top of the cream and top with a whole strawberry cut in half.

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