Method

In a bowl mash the strawberries until very smooth then beat in the yogurt and honey until well mixed. Divide the mixture between 4 small serving dishes then place on a small tray and chill in the fridge for at least 1 hour or until firmed slightly. Preheat the oven to 190C/375F/gas 5. Arrange the flour tortilla on a chopping board and brush on side lightly with the butter. Mix together the sugar cinnamon and sprinkle evenly over the torilla. Cut the tortilla into 8 equal triangles then slide onto a baking tray to prevent the sugar from falling off. Cook in the preheated oven for 2 - 3 minutes or until golden and crispy - keep an eye on the tortilla though as they can burn very easily! Serve the chilled strawberry 'yogurt' with the cinnamon dippers to accompany. Cook's Note The dippers can be made in advance and kept for a few days in an airtight container. The pudding can also be made in a food processor or blender if preferrered and can be made and stored in the fridge for up to 2 days. PER SERVING 124 Kcal, fat 5.2g, saturated fat 2.8g, salt 0.2g, carbohydrate 17.8g, sugar 8g, fibre 0.7g