10 strawberry shortcuts: White chocolate froth with strawberry jelly 

SERVES 4

Hull and slice 100g small strawberries and divide among 4 x 200ml glasses. Whisk 100ml whipping cream to fluffy peaks in a medium bowl using an electric whisk. Add and combine 100g fat-free Greek yoghurt to give a light frothy mousse. Break up 100g white chocolate, finely chop it in a food processor, then fold into the mousse. Spoon this on top of the strawberries and smooth the surface. For the jelly, hull 175g strawberries and whiz in a blender with 15g golden caster sugar and the juice of ½ lemon. Cut 2 gelatine leaves (for example Dr Oetker brand) into strips, place in a medium bowl, cover with cold water, soak for 5 minutes, then drain. Pour over 2 tbsp boiling water and stir to dissolve. Very gradually trickle the strawberry purée into the gelatine solution, stirring constantly. Spoon this on top of the cream in a thin layer. Cover the glasses with clingfilm and chill for a couple of hours until the jelly has set. Can be made a day in advance.