Strawberry 'yogurt' with cinnamon tortilla dippers

 1. In a bowl, mash the strawberries until they are very smooth. Then beat in the yogurt and honey until well mixed.
   2. Divide the mixture between 4 small serving dishes. Place on a small tray and chill in the fridge for at least 1 hour or until firmed slightly.
   3. Preheat the oven to 190°C/gas mark 5. To make the cinnamon dippers, arrange the flour tortilla on a chopping board and brush one side lightly with the melted butter.
   4. Mix together the caster sugar and cinnamon and sprinkle evenly over the tortilla. Cut the tortilla into 8 equal triangles then slide onto a baking tray to prevent the sugar from falling off.
   5. Cook in the preheated oven for 2–3 minutes or until golden and crispy. Keep an eye on the tortilla triangles because they can burn very easily!
   6. Serve the chilled strawberry 'yogurt' with the cinnamon dippers.


The dippers can be made in advance and kept for a few days in an airtight container. The yogurt can also be made in a food processor or blender. It can be stored in the fridge for up to 2 days.