Seasonal fresh fruit is the typical dessert in Morocco, and when strawberries are in season this is one of my family’s favorite ways to enjoy them. The fresh berries are washed, sliced, then mixed with creamy yogurt and served. It tastes nearly as decadent as strawberries and cream but without the extra fat and calories.
No sugar is needed unless the berries are too tart to your liking. Or, a little bit may be added if you wish to macerate the berries for an extra saucy, sweet treat.
I enjoy strawberries and yogurt best with vanilla-flavored yogurt, but strawberry-flavored yogurt is also delicious. Some Moroccans like to mix in a grenadine-flavored drinking yogurt called Raibi Jamila. If you want to recreate that and you’re outside of Morocco, just stir a little grenadine syrup into some yogurt before mixing with the strawberries.
Serve the strawberries and yogurt at room temperature or well-chilled.
Simple and refreshing, strawberries and yogurt is the perfect ending to a springtime or summertime meal.
- 1 lb. fresh strawberries
- 1/2 cup vanilla yogurt or Raibi Jamila
- 2 tbsp sugar or honey, or to taste (optional)
- dash vanilla flavoring or extract (optional)
Wash, hull and slice the strawberries.
If you'd like to sweeten the strawberries, stir in the optional sugar or honey.
Add the yogurt and stir gently to combine with the strawberries.
Serve immediately, or cover and chill for later serving.
- For an elegant presentation, you can serve the strawberries layered with the yogurt in a parfait glass.
- If you'd like the dessert to be extra juicy, stir the sugar into the strawberries and leave to macerate for 30 minutes or longer before adding the yogurt.