Serves 4 or 8 as mini dessert

2 punnets (500g) strawberries, washed, drained & quartered
3 tablespoons caster sugar
2 tablespoons balsamic vinegar
Freshly ground coarse black pepper
2 cups Jalna Premium Vanilla or Strawberry Creamy Yoghourt
8 gluten free shortbread biscuits (see notes below)

• Place strawberries, sugar, balsamic, and 4 –5 grinds of coarse black pepper in a glass bowl and toss gently to combine. Set aside for at least 15 minutes.
• Reserve some strawberries and the strawberry syrup for garnish. Coarsely mash the remaining strawberries.
• Gently combine mashed strawberries with yoghourt.
• Spoon yoghourt mixture into tall glasses. Garnish with remaining strawberries drizzled with syrup. Serve shortbreads on the side.
• Alternatively, place 1 or 2 shortbread biscuits in each dessert
  bowl or glass with Jalna Vanilla or Strawberry Yoghourt on top.

Notes: Gluten free shortbreads can be made (see recipe below) or are available from larger supermarkets and health food stores.

GLUTEN FREE VANILLA SHORTBREADS

Makes 30

150g gluten free plain flour, sifted
50g caster sugar
1/2 teaspoon salt
2 teaspoons vanilla essence (or use vanilla pod seeds)
125g gluten free margarine or butter
1/2 teaspoon lemon zest (optional)

• In a large bowl or food processor combine flour, sugar and salt. Add vanilla, margarine and zest (optional); mix until ingredients are combined. Drop teaspoons of mixture onto an oven tray lined with baking paper and cook in a moderately low oven (150ºC / 130ºC fan forced) for 15-20 minutes or until golden.

Notes: For evenly shaped biscuits, place the mixture on plastic wrap or greaseproof paper, shape into a 2.5cm diameter log, wrap and refrigerate for 30 minutes. Cut chilled mixture into 1cm thick slices and bake.