Strawberry yoghurt 'ice-cream'
Pumpkin seeds (pepitas)
400 g, slightly thawed
99% fat-free plain yoghurt
⅓ cup(s), (80g)
- Line a baking tray with baking paper.
- Heat a small non-stick frying pan over medium heat. Cook pepitas, stirring, for 4 minutes or until seeds begin to pop. Sprinkle with white sugar and cook, stirring, for 1 minute or until sugar melts and coats pepitas. Spread pepitas on prepared tray. Season with salt and set aside to cool.
- Process caster sugar in a food processor until very finely ground. Add strawberries and pulse until finely chopped. Add yoghurt and juice, and process until smooth. Divide strawberry mixture evenly among 4 bowls. Sprinkle with pepitas. Serve.