Method
- Quarter the strawberries, chopped up any larger pineapple chunks and place in a bowl. Drizzle over the honey
- In another bowl, Whip the cream until soft peaks form, then fold in the yoghurt.
- Crumble the meringues over the fruit, then fold in the cream and yoghurt mixture.
- Divide into bowls and serve straightaway, top with any extra fruit from the tins
Ingredients
- 300g Princes strawberries in light syrup
- 150g Princes pineapple chunks in juice
- ½x tbsp Honey
- 100g Double cream
- 100g Low-fat Greek-style yoghurt
- 100g shop-bought meringues