Creamy Strawberry Yogurt with a Hint of Vanilla

Start by thoroughly preparing the strawberries. Place them in a large bowl or colander and rinse under cold running water, gently moving the fruit with your hands to remove sand and dirt. Then, pat them dry with a paper towel. Using a small, sharp knife, remove the green stems from each strawberry by making a conical cut around the base of the leaves.

Transfer the cleaned strawberries to a medium-sized bowl. Using a fork or a potato masher, mash the fruit into a pulp. You don't need to make it perfectly smooth – leaving smaller and larger pieces of fruit will give the yogurt a more interesting texture. The goal is to achieve the consistency of a thick sauce with noticeable pieces of strawberries.

Transfer the crushed strawberries to a small saucepan with a thick bottom. Add honey and freshly squeezed lemon juice. Heat the mixture over medium-low heat, stirring occasionally with a wooden spoon to prevent the puree from burning. Cook for about 5-7 minutes. You will notice that the puree will start to gently bubble, thicken, and take on a more intense ruby color.

Remove the saucepan from the heat and pour the hot strawberry puree into a clean bowl. Leave it on the kitchen counter to cool completely (about 20-30 minutes). When it reaches room temperature, place the bowl in the refrigerator for an additional 15 minutes to ensure the puree is well chilled. This step is absolutely essential!

While the strawberry puree cools, prepare the yogurt base. Transfer the entire portion of thick Greek yogurt to a large bowl. Add the vanilla extract. Using a silicone spatula or spoon, gently mix the yogurt with the vanilla, making a few slow movements, just to combine the ingredients. Do not whip it or mix too vigorously.

Take the completely chilled strawberry mousse out of the fridge. Add it to the bowl with yogurt. Now, using a spatula, gently start to combine both ingredients. Make slow, folding motions from the bottom of the bowl upwards, as if you were 'folding' the batter. Mix only 4-5 times to create a beautiful marbled pattern with visible streaks of mousse and white yogurt. Avoid completely mixing it into a uniform pink color.

Transfer the prepared yogurt to four bowls, cups, or glasses. If you want, you can serve it right away. However, for the best effect, cover the containers and place the yogurt in the refrigerator for at least 30 minutes. This will allow the flavors to meld perfectly, and the yogurt will thicken even more.

Just before serving, decorate the yogurt. Generously sprinkle each portion with crunchy granola, which will add a wonderful texture. Top with a few fresh mint leaves for color and a refreshing aroma. You can also add a few slices of fresh strawberry. Serve immediately after decorating to keep the granola crunchy.