Take at least two thirds of the strawberries and slice them coarsely.
Place in a processor and process until smooth.
If you want to remove all seedy bits, push the sauce through a sieve then transfer to a saucepan.
Add half of the sugar and the lemon juice and bring the mixture to a boil.
Mix the corn starch with a little cold water and add as much of it to the puree to thicken to your taste.
Stir until thick and glossy then remove from the heat.
Set aside to cool.
Just before serving, halve the remaining strawberries and sprinkle with a little sugar.
Now, sweeten the yoghurt to taste with the remaining sugar and add a squirt or two of vanilla paste and mix well.
To serve, spoon a generous portion of the sauce into the bottom of suitable pretty glasses or bowls and top with a thick layer of
sweetened vanilla yoghurt.
Spoon a layer of the remaining sauce over and top with halved strawberries.
Finish with a small mint leaf and serve.
You can omit corn starch from the sauce and rapidly boil the mixture until reduced and thickened to your liking
Reprinted with permission of I Love Cooking
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